tag:blogger.com,1999:blog-4238952012045301612024-03-18T03:59:05.871+01:00Mon cafe blogMon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.comBlogger325125tag:blogger.com,1999:blog-423895201204530161.post-86913671514052661282024-03-14T20:43:00.001+01:002024-03-14T20:43:27.939+01:00INSPIRACE NA JARNÍ VĚNEČEK<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCqmbBbuEDl-WTuhjQX8w1_qFyjmUPVCZHVFQxZMsIVScGFATNixlSNzCZLdC1m0Cx-sL-qEB1b02crVSfjsUYQb_Lb1mkZDz2MthSau4jUfnV-ue6wweNh_UcChfHYlRkxk10RVCytB1cr1Hk0BareblxbLSSTgauEqwwxQA2e1-lffPbOjrk5it-sSx/s1200/DSC_0598-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCqmbBbuEDl-WTuhjQX8w1_qFyjmUPVCZHVFQxZMsIVScGFATNixlSNzCZLdC1m0Cx-sL-qEB1b02crVSfjsUYQb_Lb1mkZDz2MthSau4jUfnV-ue6wweNh_UcChfHYlRkxk10RVCytB1cr1Hk0BareblxbLSSTgauEqwwxQA2e1-lffPbOjrk5it-sSx/s16000/DSC_0598-2.jpg" /></a> <br /><br /></p><p style="text-align: justify;">Velikonoce nepatří úplně mezi mé oblíbené svátky, ale příchod jara, první rozkvetlé kytky a stromy mě velmi inspirují. Stejně jako touha po barevnějších kombinacích. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Dnes tu pro vás nemám recept, ale malou inspiraci na jarní nebo velikonoční věneček. Tentokrát jsem ladila do žluta a zůstala u přírodních materiálů. Vše jsem nakonec doplnila křepelčími vajíčky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Při focení jsem se nemohla rozhodnout, které pozadí zvolit. Proto jsem kromě tmavého vyzkoušela i zelené a jsem nadšená. Rozhodně dodá víc jarní nálady.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JrTFNmS7NvxY936_j8xqGq7g2ODG1wvgaA7xkz3gthNyAOtLncFmGe889WoUzQsX9b0_q5dCIROUTS7Ik1ozjzaVh2KEQCwQdhRcMxBY91wrlwqOv6fxxQtZNIY84PG57kga0fLSsyDCxkdUL8CaTYXdOvS6kthtIHSvCyrv6yn7N-K-_nSQidgnMmAG/s1200/DSC_0593-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JrTFNmS7NvxY936_j8xqGq7g2ODG1wvgaA7xkz3gthNyAOtLncFmGe889WoUzQsX9b0_q5dCIROUTS7Ik1ozjzaVh2KEQCwQdhRcMxBY91wrlwqOv6fxxQtZNIY84PG57kga0fLSsyDCxkdUL8CaTYXdOvS6kthtIHSvCyrv6yn7N-K-_nSQidgnMmAG/s16000/DSC_0593-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNzya21Ay4c0_GDayJ2HQNaPF2V2h8mDXRf8tPWqHtgoQ-0UPJmyA2k5T2K3R1EeA8fNGIUTANf5bWA4LisJ-o3TioFsopzNOMAxSJ9fMfHKQgfBUSRAdWb6y42IGQIm_zjo3QYwK5EIasxkaJUnqjCKUFagBymw7xrXt7Pea4VcUc2JcFz8sVfvt0E9d/s1200/DSC_0581-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNzya21Ay4c0_GDayJ2HQNaPF2V2h8mDXRf8tPWqHtgoQ-0UPJmyA2k5T2K3R1EeA8fNGIUTANf5bWA4LisJ-o3TioFsopzNOMAxSJ9fMfHKQgfBUSRAdWb6y42IGQIm_zjo3QYwK5EIasxkaJUnqjCKUFagBymw7xrXt7Pea4VcUc2JcFz8sVfvt0E9d/s16000/DSC_0581-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMD8VkBH4mtVL7uWWYd1iSipRNWY6QElirPXaZpw_2t3VtovE0iEWiUhFcW3qkORqJXcmiXouD7sx7zODPPDVofdJAjaLE03sBDG2l_1othzX2xvRgOaH9MndFOHhf_3ozZxVUXFHM5HJMlPIDvW5SMjBKk-bW8Le-3R-i7AjoL_4T4p9W_HZ0BCznpVu/s1200/DSC_0596-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMD8VkBH4mtVL7uWWYd1iSipRNWY6QElirPXaZpw_2t3VtovE0iEWiUhFcW3qkORqJXcmiXouD7sx7zODPPDVofdJAjaLE03sBDG2l_1othzX2xvRgOaH9MndFOHhf_3ozZxVUXFHM5HJMlPIDvW5SMjBKk-bW8Le-3R-i7AjoL_4T4p9W_HZ0BCznpVu/s16000/DSC_0596-2.jpg" /></a></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Easter is not exactly one of my favorite holidays, but the arrival of spring, the first blooming flowers and trees inspire me a lot. As well as the desire for more colorful combinations.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I don't have a recipe for you today, but a little inspiration for a spring or Easter wreath. This time I went with yellow and stayed with natural materials. In the end, I decorated everything with quail eggs.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I couldn't decide which background to choose during the photo shoot. Therefore, in addition to the dark one, I also tried the green one and I am super excited. It will definitely add more spring mood.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8qSQfQiwt6nY_Yiv2Y8wiXLE5DQQDfUKXPXXy3WyHxN3DPU11N-kgmGcBiFGUjJ1CNUk42xcn4SFmw2LXGWiOb15gYsQ1KNcwvv27ddS1B6esAoRQM6kv2q40-aiuIH7LIhMTITM0a6aUKZBYZI7pSIcqnwmWl2SHfn_JRFlaeeB-j007Hc1j7bsNA36/s1164/Wreath.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8qSQfQiwt6nY_Yiv2Y8wiXLE5DQQDfUKXPXXy3WyHxN3DPU11N-kgmGcBiFGUjJ1CNUk42xcn4SFmw2LXGWiOb15gYsQ1KNcwvv27ddS1B6esAoRQM6kv2q40-aiuIH7LIhMTITM0a6aUKZBYZI7pSIcqnwmWl2SHfn_JRFlaeeB-j007Hc1j7bsNA36/s16000/Wreath.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpLpYo1Hm9mxgqgFxwXE0pHZGnBeI7xd4LyzaGVZ1V5MsXT8JmtxZnBi684o9tsdNuF1HhC4Otpq0q5IwAm9SqbsArIXZQxFyKHx3OM4pkCAwMhLm3gXXQ9nX9I-wZUBOwC_exq5Ls1Vct1mIJUKoJ2k3CfmNhrjZdovujg5DK5Adljdgikv2ZAv9v8Qr/s1200/DSC_0699-2.jpg" imageanchor="1" style="clear: left; 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text-align: center;"><br /></div><p><br /></p>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-36089395209060859482024-03-07T15:11:00.000+01:002024-03-07T15:11:05.627+01:00OBRÁCENÝ POMERANČOVÝ KOLÁČ<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqb3VXATl-SG9p6u6eMugPcc-MLsly1l2pqMkXGLnxUhEWdlVSs569WVGadXQdafBCrLKKc9CyadS8SKu9yFlmTDLK3RTqlCTKR2iiErlB77mX5pATwVB8bYQcOJP4SU-wj3QU8aZkJ2EGf54ci97Fb8QeI0rG64Kku2RVuaqaV3wWjyB7za2-80M7eCCo/s1200/DSC_0268-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqb3VXATl-SG9p6u6eMugPcc-MLsly1l2pqMkXGLnxUhEWdlVSs569WVGadXQdafBCrLKKc9CyadS8SKu9yFlmTDLK3RTqlCTKR2iiErlB77mX5pATwVB8bYQcOJP4SU-wj3QU8aZkJ2EGf54ci97Fb8QeI0rG64Kku2RVuaqaV3wWjyB7za2-80M7eCCo/s16000/DSC_0268-2.jpg" /></a> <br /><br /></p><p style="text-align: justify;">Musím se přiznat, že i když obrácené verze ovocných koláčů patří k mým oblíbeným, cesta k této pomerančové (a obecně citrusové) verzi trvala delší dobu a několik pokusů. Vždy jsem ztroskotala na propečenosti pomerančů, kdy kůra zůstávala tvrdá a hutná. V několika posledních pokusech jsem již byla spokojená, a proto s Vámi můžu konečně sdílet i tento nový recept.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3OY_DGX2BR5uvljzAwDxMg2ku8YBPDJcjUkxrXvyXgWO0CPcxKHhY9GAhD0-cWX54HHPMYSjirkx3QQmzpXCbGp6wCjAzBXAh8hUG7Aj4U_O-9rfGxzaUdmnqmEB3kvxd7YHVioKqxwruxLSWMLZDfPb1XeDdts6K8rjKndEQP1GQMMfeH1Fox5k9tBu/s1200/DSC_0433-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3OY_DGX2BR5uvljzAwDxMg2ku8YBPDJcjUkxrXvyXgWO0CPcxKHhY9GAhD0-cWX54HHPMYSjirkx3QQmzpXCbGp6wCjAzBXAh8hUG7Aj4U_O-9rfGxzaUdmnqmEB3kvxd7YHVioKqxwruxLSWMLZDfPb1XeDdts6K8rjKndEQP1GQMMfeH1Fox5k9tBu/s16000/DSC_0433-2.jpg" /></a></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pár tipů, aby vám koláč vyšel na první pokus:</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Bramborový škrob používám, abych dodala těstu více křehkosti</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Použijte pomerančovou kůru i do těsta, dodá trochu příjemné hořkosti</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Pomeranče nakrájejte na opravdu tenčí plátky, aby se dobře propekly a kůra získala nádech kandování – díky tomu se bude koláč i dobře krájet</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Nakrájené plátky nevrstvěte, nepropečou se a koláč nenakrájíte</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQ30nYNOsReOI70PsxkMI22LPjBIqyzYVcbH-XxORFCQ-4QPz_VAe00yLf-ZtAZ7B5vlFW80ZtAjWtsG2f3TeNBEdLJOjZ3f7rwqpo_ARsRLnmbgZuFfXLbc-W-huCdquuwoO8z_ajfqc0quJaFqhHyg3C7g5oCf4uID-Ro34czaUNB5laNt8_-LpcG12/s1200/DSC_0283-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQ30nYNOsReOI70PsxkMI22LPjBIqyzYVcbH-XxORFCQ-4QPz_VAe00yLf-ZtAZ7B5vlFW80ZtAjWtsG2f3TeNBEdLJOjZ3f7rwqpo_ARsRLnmbgZuFfXLbc-W-huCdquuwoO8z_ajfqc0quJaFqhHyg3C7g5oCf4uID-Ro34czaUNB5laNt8_-LpcG12/s16000/DSC_0283-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">OBRÁCENÝ POMERANČOVÝ KOLÁČ </span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENCE</span></p><p><br /></p><p><br /></p><p>200 g másla pokojové teploty</p><p>200 g pískového cukru</p><p>100 g bramborového škrobu</p><p>100 g hladké mouky</p><p>3 vejce</p><p>šťáva z 1 pomeranče</p><p>kůra z 1 pomeranče</p><p>½ lžíce vanilkového extraktu</p><p>2 lžíce prášku do pečiva</p><p>½ lžičky kardamomu (lze vynechat)</p><p><br /></p><p><br /></p><p>2 pomeranče (dle velikosti)</p><p>máslo a mouka na vymazání a vysypání formy</p><p>moučkový cukr na posypání</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: x-large;">POSTUP</span></p><p><br /></p><p><br /></p><p>Troubu předehřejeme na 180°C.</p><p><br /></p><p style="text-align: justify;">Dortovou formu nebo formu na koláč vymažeme máslem a vysypeme moukou. Dno formy vyložíme pečicím papírem.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Povolené máslo vyšleháme s cukrem do světlé barvy a nadýchané konzistence. Vmícháme bramborový škrob. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vmícháme postupně vejce, přidáme pomerančovou šťávu, kůru, kardamom a vanilkový extrakt.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ve druhé míse smícháme mouku s práškem do pečiva a vmícháme do těsta. Už nešleháme. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pomeranče omyjeme a očistíme. Nakrájíme na kolečka a vyložíme dno formy. Doporučuju krájet tenčí kolečka, aby se při pečení pomeranče dobře propekly a kůra získala kandovanou konzistenci.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Na takto rozložené pomeranče vlijeme těsto a rovnoměrně urovnáme. Vložíme do trouby a pečeme 35 – 40 minut, dokud povrch nezíská zlatavou barvu. Propečení vyzkoušíme špejlí – pokud na špejli nezůstává těsto, je koláč hotový.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vyndáme z trouby, necháme 10 minut vychladnout. Opatrně obrátíme, vyklopíme a odstraníme pečicí papír. Necháme zcela vychladnout. Nakonec můžeme poprášit moučkovým cukrem.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Můžete podávat se zmrzlinou nebo zakysanou smetanou.</p><p><br /></p><p>Recept si můžete vytisknout <a href="https://docs.google.com/document/d/1vPUlp83hD8MoX_TwwjGZkwUMLbGs19hM/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">zde</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEd-7ynC1NHMh6PQTDZ9DgeixxBFx5W_jGgu7HtQZ-AqixMeetRCEfkwRjHaUjP1Sb-4fIhEcW3dsEGjyT3Pj6ZP0CzBgpotNgwEenaNg9vhNtS6IWsBta73m18ThokHq6tpYr00R30OwajMdx6t0jp5OPjDeINCTmgKtPwdM8B1Lk4l4kZnst9gJ8Odkb/s1200/DSC_0470-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEd-7ynC1NHMh6PQTDZ9DgeixxBFx5W_jGgu7HtQZ-AqixMeetRCEfkwRjHaUjP1Sb-4fIhEcW3dsEGjyT3Pj6ZP0CzBgpotNgwEenaNg9vhNtS6IWsBta73m18ThokHq6tpYr00R30OwajMdx6t0jp5OPjDeINCTmgKtPwdM8B1Lk4l4kZnst9gJ8Odkb/s16000/DSC_0470-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y7ZP9Je3cOCkO8baIrtcjfKYiihM800xw5H2qRMzT6PkHOMQcCuZOGOB0DmQNgAPwq33bC5bkWJNnRtiEhUra2d3ptM9w9DozgPuXovVT7KdCOkhN6XtomGS3fK-Ylq6QDbRWP9Vq-lXL2y-Rbh7IVC1E-p4-9pNAckYPZKseBSdAmCzvoRfvQ4cOeHO/s1200/DSC_0271-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y7ZP9Je3cOCkO8baIrtcjfKYiihM800xw5H2qRMzT6PkHOMQcCuZOGOB0DmQNgAPwq33bC5bkWJNnRtiEhUra2d3ptM9w9DozgPuXovVT7KdCOkhN6XtomGS3fK-Ylq6QDbRWP9Vq-lXL2y-Rbh7IVC1E-p4-9pNAckYPZKseBSdAmCzvoRfvQ4cOeHO/s16000/DSC_0271-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGGyTm4EkZpvGP-KOQEGZJDoPwpxHusv7LZZokMI39hgnNbx5CtI307bQUnhCf7SS13wJwwb5VmBOWio2AhxKtLmr31Ca3Er_vDR0p0YdBPkzZGLMOrS9yFHY7o5EP9ljoSc35oGPKDodv5MiN3uPZwgUXcNIifXZYEbZaZ-HHnxFIZel5JvBz5lrVNuO/s1200/DSC_0437-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGGyTm4EkZpvGP-KOQEGZJDoPwpxHusv7LZZokMI39hgnNbx5CtI307bQUnhCf7SS13wJwwb5VmBOWio2AhxKtLmr31Ca3Er_vDR0p0YdBPkzZGLMOrS9yFHY7o5EP9ljoSc35oGPKDodv5MiN3uPZwgUXcNIifXZYEbZaZ-HHnxFIZel5JvBz5lrVNuO/s16000/DSC_0437-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: x-large;">UPSIDE-DOWN ORANGE CAKE</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I have to admit that even though upside down versions of fruitcakes are among my favorites, the journey to this orange (and citrus in general) version took a long time and several tries. I've always failed at the doneness of oranges, when the peel remained hard and dense. I have already been satisfied in the last few attempts, and therefore I can finally share this new recipe with you.</p><p><br /></p><p style="text-align: justify;">A few tips to get the cake right on the first try:</p><p><br /></p><p>- I use potato starch to give the batter more fragility</p><p>- Use orange peel in the batter as well, it adds a bit of pleasant bitterness</p><p>- Cut the oranges into really thin slices so that they bake well and give the crust a touch of candiedness - this will also make the cake cut well</p><p>- Do not layer the cut slices, they will not be baked and you will not cut the cake</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p><br /></p><p>200 g butter at room temperature</p><p>200 g granulated sugar</p><p>100 g potato starch</p><p>100 g plain flour</p><p>3 eggs</p><p>juice from 1 orange</p><p>peel from1 orange</p><p>½ spoon vanilla extract</p><p>2 tablespoons baking powder</p><p>½ teaspoon cardamom (can be omitted)</p><p><br /></p><p><br /></p><p>2 oranges (according to size)</p><p>butter and flour for wiping and pouring the tin</p><p>powdered sugar for sprinkling</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Preheat the oven to 180°C.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Grease a cake tin with butter and sprinkle with flour. Line the bottom of the tin with baking paper.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Beat the softened butter with the sugar to a light color and fluffy consistency. Mix in the potato starch.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Gradually mix in the eggs, add orange juice, zest, cardamom and vanilla extract.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In the second bowl, mix the flour with the baking powder and mix it into the batter. Don't whip anymore.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Wash and clean the oranges. Cut into rounds and line the bottom of the tin. I recommend cutting oranges into thinner slices so that the oranges are well baked and the peel acquires a candied consistency.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pour the batter onto the oranges and spread evenly. Place in the oven and bake for 35-40 minutes, until the surface starts to get golden. Test doneness with a toothpick - if there is no batter left on the toothpick, the cake is ready.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Remove from the oven, let cool for 10 minutes. Carefully turn over, flip out and remove the baking paper. Let cool completely. Finally, you can dust with powdered sugar.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">You can serve with ice cream or sour cream.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Print the recipe <a href="https://docs.google.com/document/d/1X718AlqD9V-7MldsVkD-S68-yZKY3I-4/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">here</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDn0S7SguRyyMnL_L37lo52a8R59kuhwjyLpBFSaV-3vv16O9Kk2uUVmiwZngi0khaiYFMlBCCQCRh3rzABnGJ1mljd6kJxwhey_6HOkPSDB4tLzUNtsFMsvcAJwufAz0dDJI1gQheq9nXiFgXToCFB3-K-Lm9z04RG-sOvd_J_LUYHkRMZdFuumsiMYGe/s1200/DSC_0456-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDn0S7SguRyyMnL_L37lo52a8R59kuhwjyLpBFSaV-3vv16O9Kk2uUVmiwZngi0khaiYFMlBCCQCRh3rzABnGJ1mljd6kJxwhey_6HOkPSDB4tLzUNtsFMsvcAJwufAz0dDJI1gQheq9nXiFgXToCFB3-K-Lm9z04RG-sOvd_J_LUYHkRMZdFuumsiMYGe/s16000/DSC_0456-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIAnBfNHEzEYWMnNDq7L7g7QhiF0y4b1k1J3LRqmvWUUAELh5ZPKvf_UTprCiQmHoT3SyJ9uFfPg5E94cGF0sPDtJ9A0t4InarD8ctVsWNQpmxl7bsXAI14zey5kqqnUoQW_lSwglFRfGCX3D0yfAprzC4G93PwAqDhWOXBqtNF4gjC91cLdVINRKSt6m/s1200/DSC_0434-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIAnBfNHEzEYWMnNDq7L7g7QhiF0y4b1k1J3LRqmvWUUAELh5ZPKvf_UTprCiQmHoT3SyJ9uFfPg5E94cGF0sPDtJ9A0t4InarD8ctVsWNQpmxl7bsXAI14zey5kqqnUoQW_lSwglFRfGCX3D0yfAprzC4G93PwAqDhWOXBqtNF4gjC91cLdVINRKSt6m/s16000/DSC_0434-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1LzDNBbeoElEGy0HHfKvSA6K0hNGhnObO_bi-8vpW9hHFkFbsLQEB7Ar_671nez3Qnhb8MyIvLRhmsdJMXE8EHsyQBnaZjYwHg2JoLFmmNg_vrFlpd9JyxW6O3hQvYj59B5DBdAR3PbVVGJ2mUxFrg8f4-vMAZemZv5onOUqYcJRP5uuMnjvbrOa5mzu/s1200/DSC_0131.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1LzDNBbeoElEGy0HHfKvSA6K0hNGhnObO_bi-8vpW9hHFkFbsLQEB7Ar_671nez3Qnhb8MyIvLRhmsdJMXE8EHsyQBnaZjYwHg2JoLFmmNg_vrFlpd9JyxW6O3hQvYj59B5DBdAR3PbVVGJ2mUxFrg8f4-vMAZemZv5onOUqYcJRP5uuMnjvbrOa5mzu/s16000/DSC_0131.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF8YqjCA19WX_2oEbX-Y2HOrsFJngw9n3c00S20CVuqDOEZAD0T30LFuPslGvUX-oEEfm9mS6d5lFDcEl9VzNOVNfWWvzqg3en3HK9KSQen-7u5mzTFFPjhL1u663o6rY9xtankQ5VLv77_9SPSqxi-mgfdEuUgbTikyVY3XFJHDzMKjfFhpImEwxjxDm/s1200/DSC_0269-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF8YqjCA19WX_2oEbX-Y2HOrsFJngw9n3c00S20CVuqDOEZAD0T30LFuPslGvUX-oEEfm9mS6d5lFDcEl9VzNOVNfWWvzqg3en3HK9KSQen-7u5mzTFFPjhL1u663o6rY9xtankQ5VLv77_9SPSqxi-mgfdEuUgbTikyVY3XFJHDzMKjfFhpImEwxjxDm/s16000/DSC_0269-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQTFA0P6_sj_a3cMJGPZCe02mKoEnbR3ukL9R7NUwtG-7kOcQEvtWrPZpg6gfJdt2DKdFAqkSDoDS6B76NrSruA_GmU7Ri79JUxQkRVER0rgpFTvA-ogRk96nrTbI0KS02U9Y7fdh2jdTljHAmEjX1yNlr5G8hAGsOgWUsPy03jwo7U74YlLNWFvknlZg/s1200/DSC_0436-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQTFA0P6_sj_a3cMJGPZCe02mKoEnbR3ukL9R7NUwtG-7kOcQEvtWrPZpg6gfJdt2DKdFAqkSDoDS6B76NrSruA_GmU7Ri79JUxQkRVER0rgpFTvA-ogRk96nrTbI0KS02U9Y7fdh2jdTljHAmEjX1yNlr5G8hAGsOgWUsPy03jwo7U74YlLNWFvknlZg/s16000/DSC_0436-2.jpg" /></a></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-74522778957923029962024-01-19T21:04:00.000+01:002024-01-19T21:04:12.302+01:00ČOKOLÁDOVÁ GRANOLA SLAZENÁ BANÁNEM<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaf41p5d2V2Gbqy0yIkDfw6nUsMEnv0us49M4_ICx08gndm8mbpSesg2kXq8SvO189FjhLgc2Y2V3PxqesGn9zKQOE0aDogIonHcu07GDJd3AN10gBkaDFiyndYOwf_SnXXZnrtfIiKE3vG4b2ytMIXoV9aL2bbmw-a8VeHw1J_uHUitF7pSGO68yTDLaT/s1200/DSC_9214-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaf41p5d2V2Gbqy0yIkDfw6nUsMEnv0us49M4_ICx08gndm8mbpSesg2kXq8SvO189FjhLgc2Y2V3PxqesGn9zKQOE0aDogIonHcu07GDJd3AN10gBkaDFiyndYOwf_SnXXZnrtfIiKE3vG4b2ytMIXoV9aL2bbmw-a8VeHw1J_uHUitF7pSGO68yTDLaT/s16000/DSC_9214-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Už jsem vám tady dlouho nesdílela žádnou snídaňovou inspiraci. Takže přišel čas pro granolu, hodně čokoládovou…</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1ph1RqMC3nfEtuLtybA17ZTWYefTf1PfetoBUR8vOQb49n1mylOf1sgfHvsdwTIUdF20pz4Sep7_qOy9RIG8MQqDUrVYy4jFgBCrx3teLdSFHljc3Lf-aNMgDBoT00rmDy5M25uIXsxR/s1200/DSC_0252-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1ph1RqMC3nfEtuLtybA17ZTWYefTf1PfetoBUR8vOQb49n1mylOf1sgfHvsdwTIUdF20pz4Sep7_qOy9RIG8MQqDUrVYy4jFgBCrx3teLdSFHljc3Lf-aNMgDBoT00rmDy5M25uIXsxR/s16000/DSC_0252-2.jpg" /></a></div></div><p style="text-align: justify;">Granolu prostě musím mít po ruce vždy. Tvoří asi 90 % mých snídaní. Nejsem totiž po ránu vůbec kreativní člověk a v pracovním týdnu ji snídám v podstatě každý den. Je to takový rituál. S mlékem, jogurtem, ovocem… Receptů na granolu najdete na blogu několik, ale ta čokoládová mi tady chyběla. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWgczJLKo7-V-LM4SxrH7kHXnGmRt7VFWH9_cx3q03mJM9q4L1LrjDyeyTFWz8uR655GLobFJkamZAF3vh_ohRFukKTcF4w-NR61q8h8tUDO5EZig1biwbIcUwFUMnx54jBRrmjE3lDBE/s1200/DSC_0297-2.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWgczJLKo7-V-LM4SxrH7kHXnGmRt7VFWH9_cx3q03mJM9q4L1LrjDyeyTFWz8uR655GLobFJkamZAF3vh_ohRFukKTcF4w-NR61q8h8tUDO5EZig1biwbIcUwFUMnx54jBRrmjE3lDBE/s16000/DSC_0297-2.jpg" /></a></div><br /><p style="text-align: justify;">Granolu si připravuju většinou doma a je plná oříšků a semínek. A hlavně mě na ní baví, jak krásně křupe. A tahle je i hodně čokoládová. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf6vIe1hbbOTUF0w7BXwoRQu4gAPJHUxWEczm9vnB2Gq2odfsz0xQne91cqv58d88rlBW6m7N6HbNJiCEBsbE0hLJnycWnTX86mygulacsao-dkL97LXim_fO6uv7RxEgdufgCKEOCe6HKGw8Ao4N3_t3iOfdFxbOgFMYSuvbDXUaApKE80HyEdpTm7sQ/s1200/DSC_9212-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFf6vIe1hbbOTUF0w7BXwoRQu4gAPJHUxWEczm9vnB2Gq2odfsz0xQne91cqv58d88rlBW6m7N6HbNJiCEBsbE0hLJnycWnTX86mygulacsao-dkL97LXim_fO6uv7RxEgdufgCKEOCe6HKGw8Ao4N3_t3iOfdFxbOgFMYSuvbDXUaApKE80HyEdpTm7sQ/s16000/DSC_9212-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Do zásoby si jí dělám tak 2 litrovou sklenici, pokud tedy nebudete chtít takové množství, klidně si ji připravte z poloviční dávky.<p></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwMp2oQfzw8tOA8JTpaZ5M-rTmJrfaTtYc7F6DH5hC3DO9MYtmDqmODZGgJ0kqgeNkcDXZ-fI8TyQdkZxXwvZjXdH1DojNBmuEzCtDLuQ11I8ByYUvRSFx4mtTMGR4N310KHl5rsZw5Uy/s1200/DSC_0303-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwMp2oQfzw8tOA8JTpaZ5M-rTmJrfaTtYc7F6DH5hC3DO9MYtmDqmODZGgJ0kqgeNkcDXZ-fI8TyQdkZxXwvZjXdH1DojNBmuEzCtDLuQ11I8ByYUvRSFx4mtTMGR4N310KHl5rsZw5Uy/s16000/DSC_0303-2.jpg" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: xx-large;">ČOKOLÁDOVÁ GRANOLA SLAZENÁ BANÁNEM</span></p><p><br /></p><p><span style="font-size: x-large;">INGREDIENCE</span></p><p><i>(hrnek o objemu 250 ml)</i></p><p><br /></p><p>2 hrnky ovesných vloček</p><p>1 hrnek nahrubo nasekaných mandlí</p><p>3 zralé banány (takové, co už mají na sobě hnědé tečky)</p><p>4 lžíce holandského kakaa</p><p>5 lžic javorového sirupu nebo medu</p><p>2 lžíce kokosového oleje</p><p>1 bílek</p><p>½ lžičky skořice + 1/2 lžičky skořice</p><p>špetka soli</p><p>50 g hořké čokolády (70% a víc, podle chuti)</p><p><br /></p><p><br /></p><p><span style="font-size: x-large;">POSTUP</span></p><p><br /></p><p style="text-align: justify;">Troubu si předehřejeme na 170° C.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ve větší mísy smícháme vločky, nahrubo nasekané mandle.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">V kastrůlku si rozpustíme na mírném ohni kokosový olej, přidáme javorový sirup a kakao. Necháme povařit až se vše spojí do směsi. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Banány oloupeme, přilijeme tekutou směs, přidáme 1/2 lžičky skořice, sůl a důkladně rozmixujeme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tuto banánovou směs přilijeme k vločkám, přidáme bílek a důkladně vše promícháme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nachystáme si 2 plechy, které vyložíme pečicím papírem. Směs na plechy rozdělíme a pěkně rozložíme. Povrch ohladíme, aby byl rovnoměrný a při pečení se nic nepřipálilo.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Mezitím si v malé mističce smícháme zbylý javorový sirup a 1/2 lžičky skořice a promícháme s nahrubo nasekanými mandlemi.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pečeme dohromady 20 – 30 minut. Po 10 - 15 minutách pečení plechy prochodíme a vmícháme nasekané mandle.</p><p style="text-align: justify;">Většinou se mi stane, že granola je upečená dřív, proto ve druhé polovině pečení kontroluju častěji barvu, aby se nic nepřipálilo. Plechy poté vyndáme, odlepíme z papíru a rozlámeme na menší kousky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Granolu necháme zcela vychladnout a nakonec k ní přidáme nahrubo nasekanou čokoládu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Skladujeme v uzavíratelné sklenici.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIpOssjvW2XeU7WZlieIjl9A24v1v014YmJ82Q1kIaaz3NGkeyk6D3fIyNtRx0Dc3ifBHCfS0AFtGwkuMvDcvT4pM_I4l3ZnxQAt44YX87zBeqgZGZ7TxrK3v8qTMJ1PFgUlbUQdflSUSpB4N1dYZZUKxZ14cjIuuSgazyqNGbwDTQxdJusiejQPx_V7h/s1200/DSC_9208-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIpOssjvW2XeU7WZlieIjl9A24v1v014YmJ82Q1kIaaz3NGkeyk6D3fIyNtRx0Dc3ifBHCfS0AFtGwkuMvDcvT4pM_I4l3ZnxQAt44YX87zBeqgZGZ7TxrK3v8qTMJ1PFgUlbUQdflSUSpB4N1dYZZUKxZ14cjIuuSgazyqNGbwDTQxdJusiejQPx_V7h/s16000/DSC_9208-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4zCcnlKM25GKtn8iYd9IysxC9WynybcWeuasqheYn68x-FpHtnZ9z6zu5ZsJXlb5Cui6ZdnA0vqVoEjeLXmu_n4_nsi9GmVnfHYdeVE4tY-Pk__j9PnCZ3wllStSOUlshDv9IDEkkkGb/s1200/DSC_0222-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4zCcnlKM25GKtn8iYd9IysxC9WynybcWeuasqheYn68x-FpHtnZ9z6zu5ZsJXlb5Cui6ZdnA0vqVoEjeLXmu_n4_nsi9GmVnfHYdeVE4tY-Pk__j9PnCZ3wllStSOUlshDv9IDEkkkGb/s16000/DSC_0222-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7tbVZuHyQqYT6G4RFG9Ti2OzBpl6CDGGn3v8IjXgZ4Hhvll3ewUt04eGqPyIittND1oT4hJElKEECllbwF7WoKvKAzgJ2bgQLOA898uN-n420MTXGIxTStFgUkZOR4ltoEe0ApklGI1t/s1200/DSC_0199-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7tbVZuHyQqYT6G4RFG9Ti2OzBpl6CDGGn3v8IjXgZ4Hhvll3ewUt04eGqPyIittND1oT4hJElKEECllbwF7WoKvKAzgJ2bgQLOA898uN-n420MTXGIxTStFgUkZOR4ltoEe0ApklGI1t/s16000/DSC_0199-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSvGxtB_VV4Cog2bm-mtBZiinaJxGJiAkBCCG2j-00RclqjqUK2V0Y3BgvkL3ns3bgL1EcynJLKQ9NSQKLpTW24-Tj8I95rj5V6x4pK_ZQbJgOBgrMI_fDOXV2clLFCA6BNA8xHtfPPan/s16000/DSC_0257-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAB1fNLQO-u0N-_NtCWVJCTpn8wOEyni4rokjC4Lo0GfRh5iZkJFqb1xykbakHmup_iO6GW0TsJOhU49lzncICadKfgmyewRHara2elhcxLprGUAC0FAzhujinZa5Om_WVrq2Z_OO7dZcCxgaN5pOYRLftRYiSIUwV4wutvJXORE_pCW4ejr3Vzp7OetN/s1200/DSC_9202-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAB1fNLQO-u0N-_NtCWVJCTpn8wOEyni4rokjC4Lo0GfRh5iZkJFqb1xykbakHmup_iO6GW0TsJOhU49lzncICadKfgmyewRHara2elhcxLprGUAC0FAzhujinZa5Om_WVrq2Z_OO7dZcCxgaN5pOYRLftRYiSIUwV4wutvJXORE_pCW4ejr3Vzp7OetN/s16000/DSC_9202-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-17292832679334441062024-01-07T19:34:00.003+01:002024-01-07T19:34:25.759+01:00VÁNOCE 2023<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0KNPD-nnorzLOmJ0iKnye38FIm8xTE-2RIUDMLwjZ1zQNI9JzPoBCeUE8z1Hi-gF8yj_YLxCtzVhwwA51XU_oU51mPmdBQhYtP_fQc_wpEfVV0CTPZ1Z77s2EYhLdDLQVIijjLebmSEsqTi0gYY6cp-Eco7H104KHAoP5BlxoDLHcjIL_2RBgQDWYXyE/s1422/December.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0KNPD-nnorzLOmJ0iKnye38FIm8xTE-2RIUDMLwjZ1zQNI9JzPoBCeUE8z1Hi-gF8yj_YLxCtzVhwwA51XU_oU51mPmdBQhYtP_fQc_wpEfVV0CTPZ1Z77s2EYhLdDLQVIijjLebmSEsqTi0gYY6cp-Eco7H104KHAoP5BlxoDLHcjIL_2RBgQDWYXyE/s16000/December.jpg" /></a></div><br /><p></p>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-15720129371419780782023-12-18T14:08:00.000+01:002023-12-18T14:08:13.644+01:00TVAROHOVÁ BÁBOVKA A LA ŠTOLA S CITRONOVOU POLEVOU<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58xEoYwJ05_-5XeRFQhqnMoAzdViG5WKC9EQZKVTeZL85xQswWPCptUm1jD6LgYQl1zTnq56stSaFik61Wr_xSenHIMeKiSloRyKiusxUeZpGO_kPyZmFqck8td3w4S6pCSWC3YsQhtDcOdsXH4sng3njZjUrEUhxlvHlnIAuKbEBpsa6pljIUlbzHiaI/s1200/DSC_7595-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58xEoYwJ05_-5XeRFQhqnMoAzdViG5WKC9EQZKVTeZL85xQswWPCptUm1jD6LgYQl1zTnq56stSaFik61Wr_xSenHIMeKiSloRyKiusxUeZpGO_kPyZmFqck8td3w4S6pCSWC3YsQhtDcOdsXH4sng3njZjUrEUhxlvHlnIAuKbEBpsa6pljIUlbzHiaI/s16000/DSC_7595-2.jpg" /></a></div><br /><p></p><p><br /></p><p style="text-align: justify;">Pokud si chcete odpočinout od cukroví, ale přesto upéct něco vánočního, vyzkoušejte tuto tvarohovou bábovku à la štolu. A pokud ne bábovku, můžete z tohoto těsta upéct rychlou štolu.</p><p>Bábovku můžete jen tak pocukrovat anebo ji přelít citronovou polevou.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXzV622MymrMU1k3sxuqBe3Aix83pfviqOOF84_EDlDP7n7gUgjpzCjU-41k2HkK24nV9kOO2EmTMb9rnvXb-JCDyQhD9icv1Lx9gSUsupP4DnUDdXqKGl3Nw7Ak4AEK45Gxvo_90cFROEqHFwFYlIobHZ3BhYWtFjP2qkLUuc3y7147Mdk7XFegfFpX1/s1200/DSC_7632-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXzV622MymrMU1k3sxuqBe3Aix83pfviqOOF84_EDlDP7n7gUgjpzCjU-41k2HkK24nV9kOO2EmTMb9rnvXb-JCDyQhD9icv1Lx9gSUsupP4DnUDdXqKGl3Nw7Ak4AEK45Gxvo_90cFROEqHFwFYlIobHZ3BhYWtFjP2qkLUuc3y7147Mdk7XFegfFpX1/s16000/DSC_7632-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">TVAROHOVÁ BÁBOVKA A LA ŠTOLA S CITRONOVOU POLEVOU</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><br /></p><p><i>(vyjdou spíš do menší formy na bábovku nebo na 2 menší štoly)</i></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">BÁBOVKA</span></p><p><br /></p><p><br /></p><p>500 g hladké mouky</p><p>1 prášek do pečiva s vinným kamenem</p><p>2 lžičky vanilkové pasty</p><p>150 g cukru krupice</p><p>150 g měkkého másla</p><p>nastrouhaná kůra z 1 citrónu</p><p>špetka soli</p><p>2 vejce</p><p>250 g měkkého tvarohu, polotučného (ve vaničce)</p><p>50 g kandovaného ovoce</p><p>hrst rozinek</p><p>hrst sušených brusinek</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">CITRONOVOÁ POLEVA</span></p><p><br /></p><p><br /></p><p>5 lžic moučkového cukru</p><p>1 lžíce horké vody</p><p>1/2 lžíce citronové šťávy</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p style="text-align: justify;">1) Na těsto si vyšleháme máslo s cukrem do světlé barvy. Přidáme prosetou mouku, prášek do pečiva, vanilkovou pastu, kůru z citronu, sůl, vejce a tvaroh. Vypracujeme hladké nelepivé těsto (případně přidáme ještě trochu mouky).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">2) Rozválíme na větší silnější obdélník, posypeme kandovaným a sušeným ovocem. Rukama znovu propracujeme a necháme 30 minut odležet.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">3) Troubu předehřejeme na 170°C.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">4) Formu vymažeme máslem a vysypeme hrubou moukou. Vložíme těsto, trochu přimáčkneme do formy, abychom natvarovali formu. Vložíme do trouby a pečeme 60 - 70 minut - doba pečení bude záležet na formě a hloubce těsta.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">5) Upečení vyzkoušíme špejlí. Vyndáme, necháme vychladnout cca 10 minut, vyklopíme z formy a necháme zcela vychladnout.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">6) Přelijeme citronovou polevou - moučkový cukr zalijeme citronovou šťávou a po troškách přidáme vodu a vytvoříme tekutou hustší polevu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><i>Pokud budete péct štolu…</i></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">7) V případě štol těsto rozdělíme na poloviny a z každé vyválíme silnější plát, posypeme kandovaným a sušeným ovocem. Rukama znovu propracujeme a necháme 30 minut odležet. Z těsta vyválíme znova na obdélník (2 cm vysoký). Štolu vytvarujeme přeložením okrajů proti sobě a podélnou stranou ještě přehneme na polovinu. Přeneseme na plech vyložený pečícím papírem. Vložíme do trouby a pečeme cca 60 minut.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">8) Po upečení potřeme teplou štolu rozpuštěným máslem a posypeme silnější vrstvou moučkového cukru. Není potřeba balit do alobalu a nechávat uležet, můžete jíst hned.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Recept k vytištění najdete <a href="https://docs.google.com/document/d/1Luo0DuaYiODhH4diVyz_L8IIgp3SITpB/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">zde</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WK2LmZZ36aYC2iI5__0pHGlOwL9PFyPqot938gWET43oLB6SW2g_TsSUyYCKdcMLlQzN50kZ-vECVjwZdC5fCtNOsXcorWO9YoKzTvTl69gz_D-aBqH9FEDO6Vj9cFRpGicR6JU3DevHZmqv4JODzpUOfw-xaLCk60g3XTvsFyFhRp4TvzU24Br_Lvu5/s1200/cake%20(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WK2LmZZ36aYC2iI5__0pHGlOwL9PFyPqot938gWET43oLB6SW2g_TsSUyYCKdcMLlQzN50kZ-vECVjwZdC5fCtNOsXcorWO9YoKzTvTl69gz_D-aBqH9FEDO6Vj9cFRpGicR6JU3DevHZmqv4JODzpUOfw-xaLCk60g3XTvsFyFhRp4TvzU24Br_Lvu5/s16000/cake%20(1).jpg" /></a></div><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq8G7PNyFlZ-tVjMYJMljoLbPvkyhZb-B2PC9TBMr7TZgvqgW7s45olNS5Y43AwJMHxuDk-soQuxtAa4Iqp1CWXHM90Waer9xL7a-fOwyzO6PCvxAK7mGJJVJEO5NJ6qMLi_6NdyNuuO_q2V05x6FkinoU-_WeLv9zKb-lfvc-wkEXY9gQlibCn5C9IEa/s16000/cake1%20(1).jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-88589775804505386482023-12-11T13:25:00.001+01:002023-12-26T15:32:30.275+01:00ZÁVĚSNÝ VĚNEČEK S PERNÍČKY<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhKRZFFWPFv_xM5aKhdVYKWOq_VS28_ZN-558vF39_LJ3MzqQvSjyDYbDXcaBkJcm123MODD3TxG2DItyTO9TP49Ni0db-FDKxa96-IhMIGSjxQXK16_3kQqJdFWdwdldiVV4kxCWdkpsBXAg5VWdXARZBDU7IYkrjvp0_65uroZYw8FJDA5SiDI3uBfQ/s1200/DSC_5443-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhKRZFFWPFv_xM5aKhdVYKWOq_VS28_ZN-558vF39_LJ3MzqQvSjyDYbDXcaBkJcm123MODD3TxG2DItyTO9TP49Ni0db-FDKxa96-IhMIGSjxQXK16_3kQqJdFWdwdldiVV4kxCWdkpsBXAg5VWdXARZBDU7IYkrjvp0_65uroZYw8FJDA5SiDI3uBfQ/s16000/DSC_5443-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Perníčky nemusí být pouze k jídlu. V dřívějších dobách se perníčky vyráběly jako dekorace, protože suroviny na jejich pečení byly poměrně drahé. Čím víc se vracím k přírodnějším a jednodušším dekoracím, tím víc se mi perníčky líbí jako dekorace. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Už několik roků používám perníčky jako dekoraci na stromeček. Mám vždy radost, že mám na stromečku ručně vyrobené dekorace a nějak si to více užívám. Přemýšlela jsem, jak jinak ještě perníčky využít. Toužím vytvořit chaloupku, ale to bych musela s vánočním dekorováním začít o dost dřív, protože v prosinci pak nějak nezbývá moc času.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3To6QmO4g7AaeeVlM5RZ09UpUg-nT6haCmOVt2_M9Ec-Hc_LZnFJL8CxV0kNotRkD-9P3LFItz4vHPNWSXL3O24uh-WpWww7sld_RHezd-_qOFcBC1NnGLSqXGJt7GIiL7FQs2Fs3IbeHyzipz-RLaTKlyvY5h9SbzrTCYsxzizrviJqZY4vTw51hgAm/s1200/DSC_5452-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3To6QmO4g7AaeeVlM5RZ09UpUg-nT6haCmOVt2_M9Ec-Hc_LZnFJL8CxV0kNotRkD-9P3LFItz4vHPNWSXL3O24uh-WpWww7sld_RHezd-_qOFcBC1NnGLSqXGJt7GIiL7FQs2Fs3IbeHyzipz-RLaTKlyvY5h9SbzrTCYsxzizrviJqZY4vTw51hgAm/s16000/DSC_5452-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">Dalším nápadem bylo použít perníčky na věneček. Kromě klasického jsem delší dobu toužila vyrobit si na Vánoce závěsný věneček a letos jsem jej konečně uskutečnila. Pokud si budete chtít vytvořit závěsný věneček, myslete už u pečení perníčků na vytvoření dostatečně velkých dírek pro stužky nebo provázky. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Na zdobení jsem použila stejné perníčky, ale určitě příště vyzkouším kombinaci různých tvarů a druhů. A pokud nebude chtít perníčky zavěšovat na věneček, použijte je jako girlandu.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMe6CLPt2pccrs2xxQeAFte47SMFzHTtcTl4ZFkjsIfBoHPWzy9_tZ0oEzuA41DRX1QvYYH3jcZS6-mUMavEb2Fvj5JbiRdYj6bxLtKnBzZ50FEQp6cB2q9YZKoZBBgdm-zU6M_Rgr2NfF0YR-iHdhPODOc2_vUXFUGZFU83oCWPHUrDqMJgaQzaZmsAy/s1200/DSC_5461-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMe6CLPt2pccrs2xxQeAFte47SMFzHTtcTl4ZFkjsIfBoHPWzy9_tZ0oEzuA41DRX1QvYYH3jcZS6-mUMavEb2Fvj5JbiRdYj6bxLtKnBzZ50FEQp6cB2q9YZKoZBBgdm-zU6M_Rgr2NfF0YR-iHdhPODOc2_vUXFUGZFU83oCWPHUrDqMJgaQzaZmsAy/s16000/DSC_5461-2.jpg" /></a></div><p><br /></p><p><br /></p><p><span style="font-size: x-large;">ZÁVĚSNÝ VĚNEČEK S PERNÍČKY</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">CO BUDETE POTŘEBOVAT</span></p><p><br /></p><p><br /></p><p>- věneček</p><p>- stužky nebo provázky na zavěšení perníčků</p><p>- aranžérské sponky do věnce pro přichycení stužek s perníčky</p><p>- perníčky</p><p>- nůžky</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUKCE</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Nejprve si připravíme věneček – vyrobte si jej podle vašeho přání, já mám slaměný s jehličím a eukalyptem. Protože bude věneček viset, je potřeba pamatovat na to, že spodní strana, kterou většinou necháváme bez jehličí, bude směřovat ke stropu a bude tedy vidět. Proto je nutné tentokrát opravdu věneček omotat jehličím celý.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Následně si připravíme zavěšení na věnci – bude záležet na tom, kde budete chtít věnec zavěsit, pokud nad stolem jako já, zvolte zavěšení na 4 stužkách. Ustřihneme stejně dlouhé stužky, které provlečeme věncem a svážeme na konci (stužky jsem umístila vždy naproti sobě). Nakonec můžeme ještě svázat všechny 4 konce. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nastříháme si další stužky v různých délkách, provlečeme je perníčky, na konci svážeme a uděláme malý uzlík, pomocí aranžérských sponek zapícháme do spodní části věnce, aby visely.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Můžeme ještě dozdobit jinými dekoracemi nebo na část věnce směřujícím ke stropu umístit svíčky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pokud nebudete chtít vytvořit závěsný věneček, můžete perníčky použít i na ozdobení klasického věnce na dveře (nedoporučuji ale zavěšovat ven, kvůli vlhkosti). Perníčky připevněte pomocí tavící pistole na věneček, upevněte stužku na zavěšení. Můžete ponechat jen takto jednoduše s perníčky nebo dozdobit dle libosti.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeWzZ-DKbI3jKi_JVXD-SzoAb46YL0BQk5FM1aFpiowqA8-mCXcV9LcuKtfYBD5o2kz19CgjUjOuEN2KXV8gHu-F92Q_7muN4ZeTBDa0Tw_i_nbwBKgaU4AiVxzum3G_YUWUsjIxvs5hK6aaKq1LX1G3KSqUC5L33Wp3zrTXJV9s_wqUyF1iASPMGKTo7/s1200/DSC_5506-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeWzZ-DKbI3jKi_JVXD-SzoAb46YL0BQk5FM1aFpiowqA8-mCXcV9LcuKtfYBD5o2kz19CgjUjOuEN2KXV8gHu-F92Q_7muN4ZeTBDa0Tw_i_nbwBKgaU4AiVxzum3G_YUWUsjIxvs5hK6aaKq1LX1G3KSqUC5L33Wp3zrTXJV9s_wqUyF1iASPMGKTo7/s16000/DSC_5506-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r8ALrdCvPv8uQZDmTsN3dtb4X5D-HHT0DeLSvROLhJUQiyij480mUDGgVFlFwrbx09CA6VZDZl9YxRyO8XuiUj_Zo4GgER0750LzcjtSHPNfCDIcUafi4VpcbspNk-4K2o1hCGLHDz5wZedqe76mWGGv1Dbw3AWV-5IIBMhlj6AV1J2G2FHsB5VX6PBR/s1200/DSC_5451-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r8ALrdCvPv8uQZDmTsN3dtb4X5D-HHT0DeLSvROLhJUQiyij480mUDGgVFlFwrbx09CA6VZDZl9YxRyO8XuiUj_Zo4GgER0750LzcjtSHPNfCDIcUafi4VpcbspNk-4K2o1hCGLHDz5wZedqe76mWGGv1Dbw3AWV-5IIBMhlj6AV1J2G2FHsB5VX6PBR/s16000/DSC_5451-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsDTidh9bad1bzqiieCGj_CGoiQfjXUL5RVDvMTBjkpQAoddPkA4dKZVl3dUB6PbwiIEwGk6kQzwkf8GbbdcD4M79y1ytFGRwGNcQhK__GJ0JfEi6isXIx5rWzI1W6Yn3pSm40aHrRxGjSTLuOPatf4yGKR224z8t_CghhCsFcAfkMaLu_eECXPqtfgVM/s1200/DSC_5447-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsDTidh9bad1bzqiieCGj_CGoiQfjXUL5RVDvMTBjkpQAoddPkA4dKZVl3dUB6PbwiIEwGk6kQzwkf8GbbdcD4M79y1ytFGRwGNcQhK__GJ0JfEi6isXIx5rWzI1W6Yn3pSm40aHrRxGjSTLuOPatf4yGKR224z8t_CghhCsFcAfkMaLu_eECXPqtfgVM/s16000/DSC_5447-3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFZ4zjyQEXIqCJcUG78h4XedbiXRSIwiHOldjRnONOGVFaDgweSkCYRcR2RyoK3WJXStYqvJGYtycjTugndAE4EVfTJt4o6jIU33-WporuSgKnP7Du-ncclpXhwG9TZAX7QkYOAQmKBRmFbCPyurpuxkdNJ6voKHDNGXeQtI6IlOrrH85DmwzXsB8JFDr/s1200/DSC_5438-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFZ4zjyQEXIqCJcUG78h4XedbiXRSIwiHOldjRnONOGVFaDgweSkCYRcR2RyoK3WJXStYqvJGYtycjTugndAE4EVfTJt4o6jIU33-WporuSgKnP7Du-ncclpXhwG9TZAX7QkYOAQmKBRmFbCPyurpuxkdNJ6voKHDNGXeQtI6IlOrrH85DmwzXsB8JFDr/s16000/DSC_5438-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-e3fwSYae2f7oEiUkyskysCi8C1j49SsZ08wcZ_GSPbpkVkELtVHOrHb0YEfcEhgBay68NQGvqC38AlwMyCcQPfYkndRW6jFhc0R7wBmAyZZDszHy7HgwzN8mOHCa5K9tkyTNoqmCQ4GNd7yvo5K3yzG_qLw18migjRAOjgK_2LV8ltJM9MZfA2xBoQqk/s1164/Christmas%206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-e3fwSYae2f7oEiUkyskysCi8C1j49SsZ08wcZ_GSPbpkVkELtVHOrHb0YEfcEhgBay68NQGvqC38AlwMyCcQPfYkndRW6jFhc0R7wBmAyZZDszHy7HgwzN8mOHCa5K9tkyTNoqmCQ4GNd7yvo5K3yzG_qLw18migjRAOjgK_2LV8ltJM9MZfA2xBoQqk/s16000/Christmas%206.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: x-large;">HANGING WREATH WITH GINGERBREADS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Gingerbreads doesn't have to be just for eating. In history, gingerbread was made as a decoration, because the ingredients for baking them were quite expensive. The more I return to natural and simple decorations, the more I like to use a gingerbread as decoration.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I have been using gingerbread as a tree decoration for several years. I am always happy to have handmade decorations on our tree and somehow, I enjoy it more. I was thinking about how else to use gingerbread. I want to create a gingerbread house, but I would have to start decorating for Christmas much earlier, because somehow there is not much time left in December.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Another idea was to use gingerbread for a wreath. In addition to the classic one, I wanted to make a hanging wreath for Christmas for a long time, and this year I finally made it. If you want to make a hanging wreath, think about making holes big enough for ribbons or strings already when baking gingerbread.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I used the same gingerbreads for decoration, but next time I will try a combination of different shapes and types. And if you don't want to hang gingerbread on a wreath, use them as a garland.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">WHAT YOU’LL NEED</span></p><p><br /></p><p><br /></p><p>- wreath</p><p>- ribbons hanging gingerbreads</p><p>- clips for the wreath for attaching gingerbread ribbons</p><p>- gingerbreads</p><p>- scissors</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">First, prepare a wreath - make it according to your wish, I have a straw one with different branches and eucalyptus. Since the wreath will hang, it is necessary to remember that the lower side, which we usually leave without branches, will face the ceiling and will therefore be visible. Therefore, this time it is necessary to wrap the entire wreath.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Then, prepare the hanging on the wreath - it will depend on where you want to hang the wreath, if above the table like me, choose hanging on 4 ribbons. Cut ribbons of the same length, put them through the wreath and tie at the end (I always placed the ribbons opposite each other). Finally, you can tie all 4 ends.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Cut other ribbons in different lengths, thread them through gingerbreads, tie at the end and make a small knot, use the organizer clips to stick to the bottom of the wreath so that they hang.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">You can also add other decorations or place candles on the part of the wreath facing the ceiling.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">If you don't want to create a hanging wreath, you can also use gingerbreads to decorate a classic door wreath (but I don't recommend hanging it outside, due to humidity). Attach the gingerbreads to the wreath using a melting gun, fasten the ribbon for hanging. You can leave it as simple as this with gingerbread or decorate as you wish.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3nCiJrB_SEKJc6-V_0BZ-BWjTx9ufTp1S6CXXRFeNlAMHC5Z4XxL5cD-aC6pVRAj2zcNfTy5JkRNmDNTfctb31q6Z62RVtPyJs01OSvAxpyIkvkQuOan3l48lMmgHJcYmHqPma6GA2PvqbNl4CEv4J_WSaZjcWVbg5HSryXJpuTpjL_8c9F7hdWuHOYF/s1200/DSC_5387-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3nCiJrB_SEKJc6-V_0BZ-BWjTx9ufTp1S6CXXRFeNlAMHC5Z4XxL5cD-aC6pVRAj2zcNfTy5JkRNmDNTfctb31q6Z62RVtPyJs01OSvAxpyIkvkQuOan3l48lMmgHJcYmHqPma6GA2PvqbNl4CEv4J_WSaZjcWVbg5HSryXJpuTpjL_8c9F7hdWuHOYF/s16000/DSC_5387-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU9w8hDMCtmpXPpHFpEtlqQikBdzOyhaAHRepmxSQ6K6-Zxh8Q0uFb7Dq9WxPQbEYgRv9hisHPA-QKaY5nXIX4UdZSNtaINrjfeOG-AZddC9ld_K0Pv7NN7P4U664JfpF_D98GwCLDYGtnZ35uX9bukTwdeIH4SeYkxOypJBp-nT8_ycm2Io67MrKFf8M/s1200/DSC_5404-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFU9w8hDMCtmpXPpHFpEtlqQikBdzOyhaAHRepmxSQ6K6-Zxh8Q0uFb7Dq9WxPQbEYgRv9hisHPA-QKaY5nXIX4UdZSNtaINrjfeOG-AZddC9ld_K0Pv7NN7P4U664JfpF_D98GwCLDYGtnZ35uX9bukTwdeIH4SeYkxOypJBp-nT8_ycm2Io67MrKFf8M/s16000/DSC_5404-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRr-6pDvxG7By6wKmd1-xDEpARbG6tpBOWnYL5oPO50QkejfkQ0Z9QtDIhRIBBq3TPvnocQNguzx9JfNQAdbdKSyAsQfzk3BtoCuBEHSA-bDscFuYyvHFKerJSrFNC5KgDefx5qrseg2TjAd9TxFuANNeHgsQwrLLYawNzad0BHdbrq3AjyiZeWOc0lkP/s1200/DSC_5426-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRr-6pDvxG7By6wKmd1-xDEpARbG6tpBOWnYL5oPO50QkejfkQ0Z9QtDIhRIBBq3TPvnocQNguzx9JfNQAdbdKSyAsQfzk3BtoCuBEHSA-bDscFuYyvHFKerJSrFNC5KgDefx5qrseg2TjAd9TxFuANNeHgsQwrLLYawNzad0BHdbrq3AjyiZeWOc0lkP/s16000/DSC_5426-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MuVusPcGPB5Ze1ji1uEUPIrly95EMwDUGL2MWLD1e4FJcKWS4ftF2Bd3KP9gtjgjSzR9yL8DyPlA-okySxZPUmZcRqxAqNNhGASOmiG6_sIfCmQxCfShJMVv2oXrjc4tr2Chp42EtSsEvnC5eSbbf4z9jE1Fckcruqepg9kfUrTBl4AIFlUOBTmRIZw9/s1200/DSC_5454-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MuVusPcGPB5Ze1ji1uEUPIrly95EMwDUGL2MWLD1e4FJcKWS4ftF2Bd3KP9gtjgjSzR9yL8DyPlA-okySxZPUmZcRqxAqNNhGASOmiG6_sIfCmQxCfShJMVv2oXrjc4tr2Chp42EtSsEvnC5eSbbf4z9jE1Fckcruqepg9kfUrTBl4AIFlUOBTmRIZw9/s16000/DSC_5454-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQadPApHGqco3YjuAJV8IaRAA6y7gC7HyyaMk88ohq_Rbol3WDcUr5i0WU0kR53uzY3tDLfFQYmbX5TXXb20Pny-XIytS-cuwOB06nIUGWtshNkUDtrBl89r3cGKTbg02u9LZ0V89VtHpJG2tCmuTcle6d3QqR3yQ0wnxBcZkZSEDVmlEToVfERGTfaenE/s8256/DSC_5447-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="8256" data-original-width="5504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQadPApHGqco3YjuAJV8IaRAA6y7gC7HyyaMk88ohq_Rbol3WDcUr5i0WU0kR53uzY3tDLfFQYmbX5TXXb20Pny-XIytS-cuwOB06nIUGWtshNkUDtrBl89r3cGKTbg02u9LZ0V89VtHpJG2tCmuTcle6d3QqR3yQ0wnxBcZkZSEDVmlEToVfERGTfaenE/s16000/DSC_5447-2.jpg" /></a></div><br /><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-70328852847623082892023-11-08T21:25:00.000+01:002023-11-08T21:25:05.573+01:00JAK ZACHYTIT KOUŘ NA FOTCE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS1uM3ULrOpGfJiUcGs3eG7mUV9eBSNEf02oyOSDtVQ58nxvBzxZhF1K5UQQZQP3Hn_ENiKqFumxRqSzoYNPage8EtVZMiDrzXEdnDYNbdGEWsuQYgbI7FsQP8lO5Za9UB19czqwMHdRQeoz_AR6yBaRFdVZfkquwv1ZzYdXNCObx10Qgiw-_jAR2zRTx/s1200/DSC_2482.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS1uM3ULrOpGfJiUcGs3eG7mUV9eBSNEf02oyOSDtVQ58nxvBzxZhF1K5UQQZQP3Hn_ENiKqFumxRqSzoYNPage8EtVZMiDrzXEdnDYNbdGEWsuQYgbI7FsQP8lO5Za9UB19czqwMHdRQeoz_AR6yBaRFdVZfkquwv1ZzYdXNCObx10Qgiw-_jAR2zRTx/s16000/DSC_2482.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Zmrazením pohybu přitáhnete k vaší fotce pozornost. Víte, že ráda zachycuji na svých fotkách pohyb. Nezáleží na tom, jestli mluvíme o moučkovém cukru, polevě nebo kouři.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">A protože se blíží období kratších a temnějších dnů, kdy zapalujeme svíčky v našich domovech nebo na koláčích, napadlo mě sepsat vám několik tipů, jak zachytit kouř, aby byly vaše fotografie výjimečné.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Obecně platí, že zachycení pohybu vyžaduje trochu trpělivosti a tréninku. Na zachycení „správného“ tvaru kouře je bylo potřeba více pokusů (někdy nafotím i 50 – 100 fotek). ALE berte to pozitivně. Fotky, které podle vás nejsou dokonalé, nemažte. Můžete je použít k vytvoření stop motion – tedy videa z fotografií. Z jednoho focení tak máte několik výstupů.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUwJDlZfgpxH5N3VAcp96_jquFPOZac0GQir_b7xJbIESxVt5RJ-l_61IFrsEstFuJ8HwaxfWUe5JlbDUSS_NvGGPDdlq5lIBrHsRFXtoPG_SmJBOUAdMoWmhQRa0oiweyxtcCcp8jGb9aHXVOHom0IGN4sGUQdFnojvjzoqkLd5u0ESfIluv1CSK9QK3/s1067/B%C3%A1bovka%20sv%C3%AD%C4%8Dky.mp4.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUwJDlZfgpxH5N3VAcp96_jquFPOZac0GQir_b7xJbIESxVt5RJ-l_61IFrsEstFuJ8HwaxfWUe5JlbDUSS_NvGGPDdlq5lIBrHsRFXtoPG_SmJBOUAdMoWmhQRa0oiweyxtcCcp8jGb9aHXVOHom0IGN4sGUQdFnojvjzoqkLd5u0ESfIluv1CSK9QK3/s16000/B%C3%A1bovka%20sv%C3%AD%C4%8Dky.mp4.gif" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: x-large;">JAK ZACHYTIT KOUŘ NA FOTCE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: justify;"><span style="font-size: large;">POZADÍ</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Zvolte kontrastní pozadí – pokud chcete zachytit bílý / světlý kouř, na začátku je jednodušší zvolit tmavší pozadí. Určitě se to zachytit se světlým pozadím nebo s protisvětlem, ale chce to trochu tréninku.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">NASTAVENÍ FOTOAPARÁTU</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Obvykle začnu nastavovat rychlost závěrky. Abych zachytila kouř, nastavuji fotoaparát na 1/240 – 1/400 sekundy.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Následně pokračuji se clonou. Mám ráda více rozostřené pozadí, ale záleží také na tom, kolik svíček mám na fotce – v případě, že mám 1, fotím na f/1,8 – 3,5 (v případě makroobjektivu f/5 – 7,1), pokud mám více svíček, fotím na f/4,5 – 5,6.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ISO si upravuji podle podmínek, ale snažím se vyhýbat opravdu vysokému ISO, abych neměla zrnité fotky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Manuální ostření – většinou volím horní část svíčky (nebo místo, které chci mít ostré), fotoaparát tak bude zaostřovat stále na stejné místo</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">AKCE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">V případě, že máte někoho, kdo vám může sfouknout svíčky, máte štěstí, a stačí stisknout a podržet tlačítko a fotoaparát bude fotit, zatímco jej držíte. To je skvělá volba, budete mít dostatek fotografií ve velmi krátké době.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pokud jste sami, nainstalujte fotoaparát na stativ a použijte režim kontinuálního focení, kdy fotoaparát zachytí několik snímků (mám 10) v rychlém sledu (mám jednosekundový interval). Také používám 10sekundový časovač, abych měla trochu času připravit se na akci a vybrat nejlepší okamžik, kdy začít sfoukávat svíčky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">DALŠÍ TIP: Také není nutné fotit kouř jen se svíčkami, zkuste použít i zápalky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TGovSVkL0eiwkXEp-94P9vD4Mgw8hedXvst3MSTVWakhuMme3S6EJn3gyl3GOXyjZrTvWNH_qrSFjI-Y_-5tYsQh6ZQyJgdkhWrz8UVdhl3bHgIxL218P8L_q01Y7dNvaKoEosrvlLW8PynHyVYBQqN9DHJC0ABQoXakFNMXHDTFaC5aRxLOkS8zYaUs/s1200/DSC_3442.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TGovSVkL0eiwkXEp-94P9vD4Mgw8hedXvst3MSTVWakhuMme3S6EJn3gyl3GOXyjZrTvWNH_qrSFjI-Y_-5tYsQh6ZQyJgdkhWrz8UVdhl3bHgIxL218P8L_q01Y7dNvaKoEosrvlLW8PynHyVYBQqN9DHJC0ABQoXakFNMXHDTFaC5aRxLOkS8zYaUs/s16000/DSC_3442.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHh3-B_SSNHJZ-h8SZ7Q0RjTUbPKCI_pnOrrLjvDMoWMAfSKLto1ZDQtmtoKi1bL4vFZyKqMM0dYCCjSjyiUqNJUtN_JKx8x4r-92IhXI6xOhOCjkjOUxex4dJDIYkJyQH8zmXBswCRdmJvUN0Z_VkAQaDdHYhx6JolQ-8P8hBaJRsOQSUTdm4mHsik03/s1200/DSC_4515-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHh3-B_SSNHJZ-h8SZ7Q0RjTUbPKCI_pnOrrLjvDMoWMAfSKLto1ZDQtmtoKi1bL4vFZyKqMM0dYCCjSjyiUqNJUtN_JKx8x4r-92IhXI6xOhOCjkjOUxex4dJDIYkJyQH8zmXBswCRdmJvUN0Z_VkAQaDdHYhx6JolQ-8P8hBaJRsOQSUTdm4mHsik03/s16000/DSC_4515-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><span style="font-size: x-large;">HOW TO CAPTURE THE SMOKE </span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Freezing the movement in your picture makes your photography eye catching. You know, I love to catch movement in my photos. No important if we are speaking about icing sugar, drizzling an icing or catching the smoke, I am always happy to capture it. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">And as we are approaching the season of shorter and darker days, when we are lighting the candles in our houses or on our cakes, I was thinking to give you some tips on how to catch the smoke to make your photos outstanding. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In general, capturing a movement needs just a little of patience and training. You would need more tries to capture the „right“ shape of the smoke (sometimes I took even 50 – 100 photos. BUT take it in a positive way. Do not erase the photos you won’t see like perfect, you can use them to create stop motions – a kind of video from photos. So from one shot you have several outputs.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Here are my recommendations:</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">BACKGROUND</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Choose contrasting background – if you want to catch white / light smoke, at the beginning it is easier to choose darker background. For sure you can catch it with light backgrounds or with backlight, but it needs just a little of training.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">CAMERA SETTINGS</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I usually start to set up the shutter speed. To catch the smoke, I set up my camera in between 1/240 – 1/400 second.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">After I make tries with aperture, I love to have more blur background, but it also depends on how many candles I have on my photo – in case I have 1, I shoot on f/1.8 – 3.5 (in case of macro lens f/5 – 7.1), if I have more candles I have f/4.5 – 5.6.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ISO is adjusted based on the conditions, but I try to avoid really high ISO to do not have grainy photos.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Set up manual focus – usually I choose the top of the candle (or the place which I like to have sharp), this way your camera will be still focused on the same place.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">ACTION</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In case you have somebody who can blow out the candles, you are lucky and you can just click and hold the button and the camera will take pictures while you are holding it. This is a great option as you will have enough photos in very short time.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">If you are alone, install your camera on the tripod and use continuous-drive mode when the camera captures several frames (I have 10) in quick succession (I have one-second interval). Also I put 10-second timer, to have some time to prepare for action and to choose the best moment to start blowing out the candles.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">ANOTHER TIP: Also is not necessary to catch the smoke only with the candles, but you can use also matches.</p><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3Mii7v3eFUyTSpToRylLjRF9Ly3JpgmlCNNT8hSgkz19MhQFF1f4dUVLSpHjm34KzLq1HSUlM3rilbAjgsB1J4VF-36Y8dpVU2a6pgaD3hBB5X4XDPXpGzD4kKLR_SmDeZqrEQ7Swdq2XkxkPP4CmpwpOfKELOvGTedc5XJK4SjBsSODJ3kEjO0SC3Rk/s1200/DSC_3510.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3Mii7v3eFUyTSpToRylLjRF9Ly3JpgmlCNNT8hSgkz19MhQFF1f4dUVLSpHjm34KzLq1HSUlM3rilbAjgsB1J4VF-36Y8dpVU2a6pgaD3hBB5X4XDPXpGzD4kKLR_SmDeZqrEQ7Swdq2XkxkPP4CmpwpOfKELOvGTedc5XJK4SjBsSODJ3kEjO0SC3Rk/s16000/DSC_3510.jpg" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp7H58Md-db1tGRNeT4H-PkfJjayZMzxltWsbk7YOJa-CTmPwX3HtXMjsiR53ADTWLBS5FCxblkOn0LHU4QMR6kFho83oVYFWjBRXUKWzO-bZF0lc9kABDKhWKzubo8jBSRnQQHnPPbQSvrUN8vOl__NqLwm-0rzjbPYHwlf5p86Unf6Q9oypgYmAqBIA/s1200/DSC_4229-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp7H58Md-db1tGRNeT4H-PkfJjayZMzxltWsbk7YOJa-CTmPwX3HtXMjsiR53ADTWLBS5FCxblkOn0LHU4QMR6kFho83oVYFWjBRXUKWzO-bZF0lc9kABDKhWKzubo8jBSRnQQHnPPbQSvrUN8vOl__NqLwm-0rzjbPYHwlf5p86Unf6Q9oypgYmAqBIA/s16000/DSC_4229-2.jpg" /></a></div><br /><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-57161162669593712202023-11-06T20:14:00.000+01:002023-11-06T20:14:34.910+01:00SLANÝ SÝROVÝ KOLÁČ S HRUŠKAMI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVq-dqnzCLkjlcTcq47uY8lEaJZj79VJujVus7JXpJsTcWTJcJH9s8s2zEN66e-plx1VwSY9-iQfXSn2-VivWRIjfIE9J-bOwrxjwjAyDESuoTbGdMo9HERCHnO4Ti-XcFPM_wVe2TfpHFlmjxXpe5iDK_dz5KsLSydp3ozWbghR05_ZgTpcRej6GZAH5/s1200/DSC_1686-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVq-dqnzCLkjlcTcq47uY8lEaJZj79VJujVus7JXpJsTcWTJcJH9s8s2zEN66e-plx1VwSY9-iQfXSn2-VivWRIjfIE9J-bOwrxjwjAyDESuoTbGdMo9HERCHnO4Ti-XcFPM_wVe2TfpHFlmjxXpe5iDK_dz5KsLSydp3ozWbghR05_ZgTpcRej6GZAH5/s16000/DSC_1686-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Hrušky nepoužívám pouze při pečení sladkých koláčů. ale s oblibou i do slaných. Protože jejich chuť není úplně výrazná, je nutné ji podtrhnout nějakou výraznější chutí. Proto je moc ráda kombinuji s výrazně chutnajícími sýry, jako je gorgonzola, niva nebo čedar, a s ořechy. Je to taková klasická kombinace, která neomrzí.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n4FQA7_FVW44ZXKLTsLOfF_N4kkO5YD1ZrlcJlB6N_0EMMLkYb-B9mVnSM7Mtge_GlG_vKUp0W_k3BZTlApcBnEVWiH8evKo5K2rUwVYUxDp9ClSJTwLYUp1F2BAiqLPgLrUccGrUsHmAh0pvIGPtmFQLvnHFabri4R75jrUNdYznZ-M_hXUCisIHBEp/s1200/DSC_1845-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n4FQA7_FVW44ZXKLTsLOfF_N4kkO5YD1ZrlcJlB6N_0EMMLkYb-B9mVnSM7Mtge_GlG_vKUp0W_k3BZTlApcBnEVWiH8evKo5K2rUwVYUxDp9ClSJTwLYUp1F2BAiqLPgLrUccGrUsHmAh0pvIGPtmFQLvnHFabri4R75jrUNdYznZ-M_hXUCisIHBEp/s16000/DSC_1845-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapGaAVfKQ9yLEhs37PJaJFplp__6moi1Mnstop1Ge5IJFhz2f_i-Qzr6OkBK1hxLpPUTVlB9JUYozDVEv6YYJGzS6Bv37EAZmH1e4_fO5TkvKui8GY43ii9-u5YTKk7WSN2vLgaNM59Vw4H28rb13JGNiS-XISzCyOclGq1Zp4PuB5fq8W12aZFYOqFNI/s1200/DSC_1575-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapGaAVfKQ9yLEhs37PJaJFplp__6moi1Mnstop1Ge5IJFhz2f_i-Qzr6OkBK1hxLpPUTVlB9JUYozDVEv6YYJGzS6Bv37EAZmH1e4_fO5TkvKui8GY43ii9-u5YTKk7WSN2vLgaNM59Vw4H28rb13JGNiS-XISzCyOclGq1Zp4PuB5fq8W12aZFYOqFNI/s16000/DSC_1575-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">SLANÝ SÝROVÝ KOLÁČ S HRUŠKAMI</span></p><p><br /></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">INGREDIENCE</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: medium;">KORPUS</span><span style="font-size: large;"> </span></p><p><span style="font-size: large;"><br /></span></p><p><i>(vyjde na dno koláče průměr 20 cm + ozdobení)</i></p><p><br /></p><p><br /></p><p>300 hladké mouky</p><p>2 lžíce pískového cukru</p><p>1 lžička soli</p><p>250 g studeného másla</p><p>5 lžic ledové vody</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">NÁPLŇ</span></p><p><br /></p><p><br /></p><p>200 g ricotty</p><p>200 g gorgonzoly nebo uzené nivy</p><p>150 ml smetany</p><p>2 vejce</p><p>sůl (dle chuti)</p><p>pepř </p><p><br /></p><p>3 – 4 větší hrušky</p><p>hrst vlašských nebo pekanových ořechů</p><p><br /></p><p>1 vejce + 2 lžičky vody + lžíce jemně strouhaného parmezánu</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Nejdřív si připravíme těsto.</p><p style="text-align: justify;">Mouku smícháme s cukrem a solí, přidáme na kostky nakrájené studené máslo. Prsty nebo nožem vytvoříme drobenku. Po lžících přidáváme vodu a vždy počkáme až se zcela zapracuje. Vytvoříme kompaktní těsto. Zabalíme do potravinové folie a necháme 1 – 2 hodiny chladit v ledničce.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Na náplň smícháme ricottu, nadrobenou gorgonzolu nebo nivu, vejce, smetanu a osolíme, opepříme dle chuti. Vytvoříme krémovou směs.</p><p style="text-align: justify;">Hrušky omyjeme, vykrojíme jádřince a nakrájíme na tenké plátky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Troubu předehřejeme na 180°C, formu na koláč vyložíme pečicím papírem nebo vymažeme máslem a vysypeme hrubou mouku.</p><p style="text-align: justify;">Jakmile je těsto vychlazené, rozdělíme jej na 2 poloviny. První polovinu vyválíme, vložíme do formy, vytvarujeme okraje a zbytek odřízneme.</p><p style="text-align: justify;">Vyložíme alobalem, na dno vysypeme fazole a vložíme předpéct na 15 minut do trouby.</p><p style="text-align: justify;">Z druhé části těsta můžeme vytvořit copánky, mřížku nebo pomocí vykrajovátek různé tvary.</p><p style="text-align: justify;">Jakmile bude korpus předpečený, alobal s fazolemi opatrně odstraníme, naneseme sýrovou náplň a položíme na plátky nakrájené hrušky.</p><p style="text-align: justify;">Zasypeme nadrobno nakrájenými ořechy a dekorací z druhé části těsta.</p><p style="text-align: justify;">V menší misce rozšleháme vajíčko s vodou a pomašlujeme těsto. Nakonec posypeme ještě strouhaným parmezánem.</p><p style="text-align: justify;">Dáme zapéct zpět do trouby, pečeme cca dalších 40 – 50 minut nebo dokud těsto nebude mít zlatou barvu.</p><p style="text-align: justify;">Po vytažení z trouby necháme vychladnout.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1-h9UoslTbYvnfwbGW3iZL8JO_Gsc9GPo/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">VYTISKNOUT RECEPT</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoP0IHYbNpDaejuJ7n0VyHj9DI6CFYk8r7Uz2yhWxaaaSY-l2Of3zp-zt5R8dBlNvI0FJZR1MAnMbmAEnciT6J_frvao_ao2rJcEC-J8V9rRdUoKBxvCFhoVC14r2Dasq1k4sdSBvYbMjKuNBIvEjbqTemivRq5Q89NNlliXuJVmPdSHo_xt6s8Y5fyy_/s1200/DSC_1668-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoP0IHYbNpDaejuJ7n0VyHj9DI6CFYk8r7Uz2yhWxaaaSY-l2Of3zp-zt5R8dBlNvI0FJZR1MAnMbmAEnciT6J_frvao_ao2rJcEC-J8V9rRdUoKBxvCFhoVC14r2Dasq1k4sdSBvYbMjKuNBIvEjbqTemivRq5Q89NNlliXuJVmPdSHo_xt6s8Y5fyy_/s16000/DSC_1668-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw34BD70keE-iueKS6FwX19jFnYF_4RrVdotSbEDNLM6b2pRs2egUs5EGl5-ZhXiR1UmuTboBOphwQWDPRGJV3WdhhEXvcZm4YpI4jwiR1fd7RByG97C36Op7OVAWyjFYy6Xoz1x7ib9zLraMgseXSfHAtb5BaN3dhJRXTMpVPgzgVOIxrEWVVgnBuxkvn/s1200/DSC_1437-2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw34BD70keE-iueKS6FwX19jFnYF_4RrVdotSbEDNLM6b2pRs2egUs5EGl5-ZhXiR1UmuTboBOphwQWDPRGJV3WdhhEXvcZm4YpI4jwiR1fd7RByG97C36Op7OVAWyjFYy6Xoz1x7ib9zLraMgseXSfHAtb5BaN3dhJRXTMpVPgzgVOIxrEWVVgnBuxkvn/s16000/DSC_1437-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfcnC1QvLCbBpQmIUKvIEsu8tQkiM5x0IOdkMq4NPeQePhc8mjksYSrLCF_pNMO7qdkPpJSS3tRp10jWfzoWx1bUAt-hfM-hvFT_J_TNNKSW9W1THob73KvcFjpv4n8yCiGnY1Z0BChecDaxe4m7YxfDgu1low2Iu-IbEw2QspVpPfcZq3bDNGuD3dT9R/s1200/DSC_1531-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfcnC1QvLCbBpQmIUKvIEsu8tQkiM5x0IOdkMq4NPeQePhc8mjksYSrLCF_pNMO7qdkPpJSS3tRp10jWfzoWx1bUAt-hfM-hvFT_J_TNNKSW9W1THob73KvcFjpv4n8yCiGnY1Z0BChecDaxe4m7YxfDgu1low2Iu-IbEw2QspVpPfcZq3bDNGuD3dT9R/s16000/DSC_1531-2.jpg" /></a></div><p><br /></p><p><br /></p><p><span style="font-size: x-large;">SAVORY GORGONZOLA PIE WITH PEARS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I don't only use pears when baking sweet pies. but they are also great in savory pies. Since their taste is not completely pronounced, it is necessary to underline it with stronger taste. That's why I really like to combine them with strong-tasting cheeses, such as gorgonzola or cheddar, and with nuts. It's such a classic combination that you never get tired of.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">SHORTCRUST PASTRY</span></p><p><i>(pie will be 20 cm in diameter + decoration)</i></p><p><br /></p><p><br /></p><p>300 all-purpose flour</p><p>2 tbsp granulated sugar</p><p>1 tsp salt</p><p>250 g cold butter</p><p>5 tbsp cold water</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">FILLING</span></p><p><br /></p><p><br /></p><p>200 g ricotta</p><p>200 g gorgonzola</p><p>150 ml cream</p><p>2 eggs</p><p>salt (to taste)</p><p>pepper</p><p><br /></p><p>3-4 larger pears</p><p>a handful of walnuts or pecans</p><p><br /></p><p>1 egg + 2 teaspoons water + a tablespoon of finely grated parmesan</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Start the preparation with the short crust pastry.</p><p style="text-align: justify;">Mix flour with sugar and salt, add cold butter cut into cubes. Make a crumb with your fingers or a knife. Add water spoon by spoon and always wait until it is completely incorporated. Make a compact pastry. Wrap in foil and let cool in the fridge for 1-2 hours.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">For the filling, mix ricotta, crumbled gorgonzola or niva, eggs, cream and add salt and pepper to taste. Create a creamy mixture.</p><p style="text-align: justify;">Wash the pears, cut out the cores and cut them into thin slices.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Preheat the oven to 180°C, line the cake tin with baking paper or grease it with butter and flour.</p><p style="text-align: justify;">Take the pastry out of the refrigerator, divide it in half and roll it out on a floured rolling pin into a round with a thickness of 3-4 mm. Carefully transfer it to the tin using a rolling pin, shape the edges and cut off the rest.</p><p style="text-align: justify;">Line with aluminum foil, pour beans on the bottom and place in the oven to pre-bake for 15 minutes.</p><p style="text-align: justify;">From the second part of the pastry, make braids, a grid or different shapes using cutters.</p><p style="text-align: justify;">Once the bottom is pre-baked, carefully remove the foil with the beans, apply the cheese filling and place the sliced pears.</p><p style="text-align: justify;">Cover with finely chopped nuts and decorations from the second part of the pastry.</p><p style="text-align: justify;">Beat the egg and water in a small bowl and knead the pie. Finally, sprinkle with grated parmesan.</p><p style="text-align: justify;">Put it back in the oven, bake for another 40-50 minutes or until the dough is golden.</p><p style="text-align: justify;">Leave to cool after removing from the oven.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/1BxCfROfjHPeynzXmkDHLFWcPMinPoNuS/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">GET THE RECIPE HERE</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx2Lazc6_6AcDDjGfK6TZYO6yQtxbkclU1___RCJz5OrJWrKnrlrbUmbSd5uy3cbxCcGoGG2vJOR57Pa63t-ep-F4A-qiqpRgIEufuE103tl2BbxfJ8rmcRAyorj7X0Qm9y6v6TKqKqszg6gvEapm4hC8veOPuJEWh_4S9p7DRLpcfKRAvowMW8IvPWww/s1200/DSC_1778-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx2Lazc6_6AcDDjGfK6TZYO6yQtxbkclU1___RCJz5OrJWrKnrlrbUmbSd5uy3cbxCcGoGG2vJOR57Pa63t-ep-F4A-qiqpRgIEufuE103tl2BbxfJ8rmcRAyorj7X0Qm9y6v6TKqKqszg6gvEapm4hC8veOPuJEWh_4S9p7DRLpcfKRAvowMW8IvPWww/s16000/DSC_1778-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7Y-x7aQud8PXsGqJQfXpD2a3up-APZ0GXdSlS7enY8BeuWsgohSo3ov8bmqQqUD8JQzpeO6_LlNzFvylRGrhq1EzvQTsf8x1qVnC1-S1GaQkY96eUqvIDw9ySzbcKKi-m0XGNrRL1xWdDFHTBlqBmOLkKTMWaAM28yicpVRoSjFFhE7BlSq1b0M0XyaM/s1200/DSC_1533-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7Y-x7aQud8PXsGqJQfXpD2a3up-APZ0GXdSlS7enY8BeuWsgohSo3ov8bmqQqUD8JQzpeO6_LlNzFvylRGrhq1EzvQTsf8x1qVnC1-S1GaQkY96eUqvIDw9ySzbcKKi-m0XGNrRL1xWdDFHTBlqBmOLkKTMWaAM28yicpVRoSjFFhE7BlSq1b0M0XyaM/s16000/DSC_1533-2.jpg" /></a></div><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAOvCyMBpOplYF0Hpc_KACRTY9rdGLirrSfb_WndRMsUwMxgP4Jn05A5lE6dIjo2_o5th2HN9UgmJ4TSngcuRNNOca4ZZFeJJ4AIKpBiJjppdZO8G7nt0EVd1mBdDI3ZjlEP_xhcBgJWrN8HNU-dCMOziG0QJRuPgU7gAArbqbvusug476gPSBNR1sY0T/s16000/DSC_1713-2.jpg" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-5932837040521333502023-10-29T11:34:00.004+01:002023-10-29T16:35:08.309+01:00WHAT CAMERA GEAR I USE?<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyjVeAoXaZGcC-XKK4GhtINGLskDjjrVoWjIkAPRZqt261bmUXipC2CNckhl4hCf6XDCtx5z6aOH5xiEjWUIk_6fxssVWR6d-aisRjv4SzGNd5_-n2826yts5ZqI9owvDPVUSx2boDFi29OgWkfkwS0kEopmzBcqA31ig9kDHAWnyZg8KrZrB9fZ_CzO_/s1200/DSC_3087.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyjVeAoXaZGcC-XKK4GhtINGLskDjjrVoWjIkAPRZqt261bmUXipC2CNckhl4hCf6XDCtx5z6aOH5xiEjWUIk_6fxssVWR6d-aisRjv4SzGNd5_-n2826yts5ZqI9owvDPVUSx2boDFi29OgWkfkwS0kEopmzBcqA31ig9kDHAWnyZg8KrZrB9fZ_CzO_/s16000/DSC_3087.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Lately, I often get asked what camera gear I use. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">When I started taking photography more seriously, I was dreaming about a SLR camera. At the same time, I didn't want to invest a lot of money in equipment at the beginning, because I didn't know if I will last with it. I read the reviews of the food bloggers I followed and decided between Nikon and Canon. In the end, I decided for Nikon. I bought a D3200 DSLR camera and 50 mm and 24-72 mm basic lenses. I gradually learned and gained experience. I enjoyed taking action shots such as sugaring, icing or smoke, and found that unfortunately the current DSLR camera is not quite ideal. I like to shoot at low ISO, even for these types of photos, and in cloudy weather or low light conditions, the resulting photos were very grainy. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The same goes for a high ISO. It was not always possible to adjust everything in the post process. So, after a long time, I decided to get a new body – I wanted to keep the lenses, so I was looking for a body that would suit me and also so that I wouldn't have to buy new lenses. I stayed with Nikon and bought a digital full frame SLR camera model D850.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR65aaukbETXX9Xc1ivJYirkf3eAG3Ih2f6xqTULbaLXxdHiwg038rfdFmYDziITfqO116myTn21ziNgvtkQBHfhaQcauYemk0OxYVudjxzQQ0ztB4M77r-etAj3eaqsOt8WxSGkyk4K8UePhRqqeC2Avmq1mnr6Nx1AQDmgHkwwB-66J9ASSXIyW-2MnR/s1200/DSC_8670-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR65aaukbETXX9Xc1ivJYirkf3eAG3Ih2f6xqTULbaLXxdHiwg038rfdFmYDziITfqO116myTn21ziNgvtkQBHfhaQcauYemk0OxYVudjxzQQ0ztB4M77r-etAj3eaqsOt8WxSGkyk4K8UePhRqqeC2Avmq1mnr6Nx1AQDmgHkwwB-66J9ASSXIyW-2MnR/s16000/DSC_8670-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">But before we will dive into the equipment in more detail, I would like to say that there is no need to have the fanciest camera gear to be a great photographer. The gear does not make the photographer. I can say from my own experience that it is important to practice your skills and creativity. Even though I have – dare I say - good gear, I'm constantly trying new and different things, trying to keep learning - in virtual courses or in person at various workshops, or maybe participating in IG challenges that keep me motivated to try new things and push myself. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The other important thing is also to know your camera. To be honest, I didn't read the whole manual. I always must try everything practically in order to understand the given feature. So sometimes it's a trial-and-error method, which on the other hand is very constructive 😊. However, the more you practice and try, the faster you will get used to the camera and the equipment and master the skills.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">If you did not find what you were interested in in the article, feel free to write to me.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_go-0r1nFxnQ8jRPDp69wviQml_WXI-7RCoLUt0SO5oiF0diJWiPNA9KS07CCDHoz7tFOC9MWR0mZzl4Oi5fw8vCK21QSn7HXNAgSKsR8t5OQtZn15uHyNlXHiDj6rMKl_uHnyeI4j5SbkoQxvJqGek0Y0BzyjYs49y_W2HPG_1DXqcOOjDjrlW5OCY9/s1200/DSC_3087.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_go-0r1nFxnQ8jRPDp69wviQml_WXI-7RCoLUt0SO5oiF0diJWiPNA9KS07CCDHoz7tFOC9MWR0mZzl4Oi5fw8vCK21QSn7HXNAgSKsR8t5OQtZn15uHyNlXHiDj6rMKl_uHnyeI4j5SbkoQxvJqGek0Y0BzyjYs49y_W2HPG_1DXqcOOjDjrlW5OCY9/s16000/DSC_3087.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">WHAT CAMERA GEAR I USE?</span></p><p><br /></p><p><span style="font-size: large;">CAMERA BODY </span></p><p><br /></p><p style="text-align: justify;">I shoot on a full-frame digital single-lens reflex (DSLR) camera, a <b><i>Nikon D850</i></b>. The acquisition value is of course high (and I didn't have to invest in new lenses), but for me it's a very versatile camera that can be used for shooting different genres – food, macro, portraits, studio or landscape photos, architecture, etc. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I will not go into detail here about the technical details, they can be studied on the sellers' websites. For me, the D850 is a very versatile camera with excellent image resolution. I was probably most pleased with the high performance at high sensitivities. Even with a high ISO, the photos are practically noise-free. Another advantage comparing with my old model was the ability to connect to the app on my smartphone using Wi-fi, it helps me so much while setting up a scene or shoot if I need to be in the frame. You can also use the app to control the camera. This option was not yet available on my previous camera. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Videos are currently trending. You can shoot both 4K and 8K videos on the Nikon D850. The advantage is that you can choose from several options for setting the number of frames per second. If I'm filming, I use the option to set slow motion – I find this option more convenient compared making the slow motion in the app in post process (I find the video to be smoother than slow motion in the app).</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXHw4pscIUEzg-Hx_zCIuSnNMi_7UO5hZoHkrTZaKQT_nJ-EDUVWHCclyfYjTPP6hg1pOo7wX_0ZBSiWU2ovAnj-71srkJUTSLBtyZJQPWz7wSOjiP7hmi6U-9vAaqQjf8S3pGswKHD0zxqAljKFRB8M934g1WhjDqNMSUQLrzuvf1ac_eU4c6fqSqkb9/s1200/DSC_4581-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXHw4pscIUEzg-Hx_zCIuSnNMi_7UO5hZoHkrTZaKQT_nJ-EDUVWHCclyfYjTPP6hg1pOo7wX_0ZBSiWU2ovAnj-71srkJUTSLBtyZJQPWz7wSOjiP7hmi6U-9vAaqQjf8S3pGswKHD0zxqAljKFRB8M934g1WhjDqNMSUQLrzuvf1ac_eU4c6fqSqkb9/s16000/DSC_4581-2.jpg" /></a></div><p><br /></p><p><br /></p><p><span style="font-size: large;">LENSES</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">When buying a lens, I recommend you think first about what you will be photographing the most. I knew that I would focus mostly on food, so I invested in several lenses. Even though I shoot portraits and nature here and there, I can take high quality photos with what I have. But for nature photography, for example, a telephoto lens would be more suitable. Currently, it is also possible to borrow a lens for testing.</p><p><br /></p><p><br /></p><p><b><i>My recommendations</i></b><i><b>:</b></i></p><p><i><b><br /></b></i></p><p style="text-align: justify;">Another important point when purchasing a lens, is to find out if the lens is compatible with your camera - for Nikon, follow the type of mount. In my case, the Nikon D850 has an F-mount, so if I want to buy a new lens, I must make sure it's suitable for my camera.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I not only use lenses from the Nikon series, but also Tamron or Sigma. I won't lie to you; they came out cheaper and the quality is very high. If you will be purchasing a brand other than the camera brand, make sure again it is suitable for your camera. For example, the Sigma brand produces lenses for both Nikon and Canon.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">And now, let’s speak about lenses I use. </p><p style="text-align: justify;"><br /></p><p><br /></p><p><span style="font-size: medium;">SIGMA 24-70 MM F / 2,8</span></p><p><br /></p><p style="text-align: justify;">It's the only zoom lens I own and the one I use most often together with the 50 mm lens. I use it most often when shooting overhead scenes or when I need to capture a larger scene. It is very variable lens, it allows me to shoot multiple scenes from different distances and angles, which is an advantage in environments where there is not much space. I also carry it with me when traveling or taking photos in nature. Unfortunately, in these cases, it is a bit bulky since it weighs about 1 kg. If I go purposefully to take photos, I take everything I have with me 😊.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8I0_Yv0_nh0Dbn0474GsOqwuezU4ESatwgybBX06PGQA3fyMEIRxnKPMwO4cg4eGzcLTiM79JJ93Uizg2fto1G-pB_vpfEbQ9S3T6OLsVzCAgH3YJat7beuTtbxJ37HfPhMljeuh1Ahu9nzErtjvZPmLQ5_9ewmoNIuyTQWTfo-H_tdChu2VUXpOB7C/s1200/DSC_0870.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8I0_Yv0_nh0Dbn0474GsOqwuezU4ESatwgybBX06PGQA3fyMEIRxnKPMwO4cg4eGzcLTiM79JJ93Uizg2fto1G-pB_vpfEbQ9S3T6OLsVzCAgH3YJat7beuTtbxJ37HfPhMljeuh1Ahu9nzErtjvZPmLQ5_9ewmoNIuyTQWTfo-H_tdChu2VUXpOB7C/s16000/DSC_0870.jpg" /></a></div><p style="text-align: center;"><i>Lens: Sigma 24-70mm f/2.8L – Shot at focal length 44mm – Settings ISO 320; </i><i>f/5,6; </i><i>1/60 sec</i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YYtZRRetuZdmDiX8PRUv5gf3AC0b-zpBi3ejnFdOBn1lI-bL1Kj9sILTHvgszX9Uk7I-Z4D1FAgoqni-pj0FHTEYY6kyzuaAXRHgKJwHU_cEQcX0yoIBS_PKIgSgd7S-iROYMMYQcnMi-iduD5IKPvtYtS4cGKCjn5qNm16RTIqp1dWl2TDZW57u4Ogl/s1200/DSC_0076.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YYtZRRetuZdmDiX8PRUv5gf3AC0b-zpBi3ejnFdOBn1lI-bL1Kj9sILTHvgszX9Uk7I-Z4D1FAgoqni-pj0FHTEYY6kyzuaAXRHgKJwHU_cEQcX0yoIBS_PKIgSgd7S-iROYMMYQcnMi-iduD5IKPvtYtS4cGKCjn5qNm16RTIqp1dWl2TDZW57u4Ogl/s16000/DSC_0076.jpg" /></a></div><p><i style="text-align: center;"> </i><i style="text-align: center;"><i>Lens</i>: Sigma 24-70mm f/2.8L – </i><i style="text-align: center;"><i>Shot at focal length</i> </i><i style="text-align: center;">45mm – </i><i style="text-align: center;">Settings </i><i>ISO 100; f4.5; 1/60 sec</i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouh-9nENjXVCiqQbMAlgwtsT40beRGqeNcGW0hbyB6bFOh0AonMkAcATU2fzqalJ7yaRwMo3q7aRHJK-Z8OGGG38q5JmOoSFAu7TnskUK0BRV_yAXsGeuQLAroO0L5-SNrIqBI3faLOvghqwV7tHBmjlpxI6zf0uR54tXOR-fNKDqCGQo00OKaqAPZAGG/s1200/DSC_8333.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouh-9nENjXVCiqQbMAlgwtsT40beRGqeNcGW0hbyB6bFOh0AonMkAcATU2fzqalJ7yaRwMo3q7aRHJK-Z8OGGG38q5JmOoSFAu7TnskUK0BRV_yAXsGeuQLAroO0L5-SNrIqBI3faLOvghqwV7tHBmjlpxI6zf0uR54tXOR-fNKDqCGQo00OKaqAPZAGG/s16000/DSC_8333.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> </i><i>Lens</i><i>: Sigma 24-70mm f/2.8L – </i><i>Shot at focal length</i><i> 70mm – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 320; f3.2; 1/100 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhGiCvOzag-jGrZQTRoO1Trt3VbATtY45nHIDxoQNGFgsGUu138_SbxTc-Rd9gUTixaq2O4NgKOx0iXwmLUuVYU8htnqfi2mpzJrW9jWWYwc4uj9tQmllRdF-On3RqxOzF9sc_CfatfXkAGsDOYuh9g31_gGIZu6JQB7nE6gayJw1MfBlEu4jsV_vUIjP/s1200/DSC_8874.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhGiCvOzag-jGrZQTRoO1Trt3VbATtY45nHIDxoQNGFgsGUu138_SbxTc-Rd9gUTixaq2O4NgKOx0iXwmLUuVYU8htnqfi2mpzJrW9jWWYwc4uj9tQmllRdF-On3RqxOzF9sc_CfatfXkAGsDOYuh9g31_gGIZu6JQB7nE6gayJw1MfBlEu4jsV_vUIjP/s16000/DSC_8874.jpg" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: Sigma 24-70mm f/2.8L – </i><i>Shot at focal length</i><i> 70mm – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 200; f2.8; 1/40 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRp2mvJElP3yx6jkEEwuKujnv3VUawEJto2o0pntbqxHjJ64QBeBucMf2kUIR3brDGEt3ydhK4s5h6IstY0njV2K8CF_FWVXDyOyF3sk-eUdI0NujwV6SjDI01VlOzvamobz9YhfHYrj8B3JxCUAg6xThZVy_QY2yhAJqaE7DIy68ndzV3Hm-R-BKOjw1/s1200/DSC_1686.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRp2mvJElP3yx6jkEEwuKujnv3VUawEJto2o0pntbqxHjJ64QBeBucMf2kUIR3brDGEt3ydhK4s5h6IstY0njV2K8CF_FWVXDyOyF3sk-eUdI0NujwV6SjDI01VlOzvamobz9YhfHYrj8B3JxCUAg6xThZVy_QY2yhAJqaE7DIy68ndzV3Hm-R-BKOjw1/s16000/DSC_1686.jpg" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: Sigma 24-70mm f/2.8L – </i><i>Shot at focal length</i><i> 55mm – Settings </i><i style="text-align: right;">ISO 250; f5.6; 1/10 sec</i></div><p><br /></p><p><br /></p><p><span style="font-size: medium;"> NIKON 50 MM F / 1,8 </span></p><p><br /></p><p style="text-align: justify;">Another lens I use most often is the 50 mm. I like photos with a high depth of field, so I use this lens most often when shooting scenes, events, and portraits. It works great even in low light conditions. Thanks to the lower weight of the lens, I can hold the camera in my hand without having to use a tripod.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1uppAdiMQvDb6rrMLQshnJWHFj6k-5VfD2ZT7eq7hrVNPiaOu7kgHJ3O5yC0T20eZGSeQBYgPcA-FRZK7tzaMHPYlQ9jCiyUn6fUY3z0fZYpYwYN8LFZl_6RP6kpY-JfPdJ0q9XDvTvs2D5TYzpWoLlSI04NzghyZ31gZXW-s_tuXthbb2BD9S5R34h9/s1200/DSC_9472.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1uppAdiMQvDb6rrMLQshnJWHFj6k-5VfD2ZT7eq7hrVNPiaOu7kgHJ3O5yC0T20eZGSeQBYgPcA-FRZK7tzaMHPYlQ9jCiyUn6fUY3z0fZYpYwYN8LFZl_6RP6kpY-JfPdJ0q9XDvTvs2D5TYzpWoLlSI04NzghyZ31gZXW-s_tuXthbb2BD9S5R34h9/s16000/DSC_9472.jpg" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: Nikon 50mm f/1.8 – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 320; f1.8; 1/800 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJiLUNUj0c0eM-u2lo_hsuIkBl-GtFqMvNiXIGoO95oYaT5I551g8QY33Fgmci7SCBvbq1JE_2jHeiFtpnpoRL6iTQ98xo8oQaKGC3L78e0EYhaMUUqZ7vkmZUNUZZVivYilc89AxrUge9eZY3qQ3A64mfBOVF7bUqriL_e6xnqwn7XvKcmHr0poppjTu/s1200/DSC_7413.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJiLUNUj0c0eM-u2lo_hsuIkBl-GtFqMvNiXIGoO95oYaT5I551g8QY33Fgmci7SCBvbq1JE_2jHeiFtpnpoRL6iTQ98xo8oQaKGC3L78e0EYhaMUUqZ7vkmZUNUZZVivYilc89AxrUge9eZY3qQ3A64mfBOVF7bUqriL_e6xnqwn7XvKcmHr0poppjTu/s16000/DSC_7413.jpg" /></a></div><div><br /></div><div style="text-align: center;"><i> </i><i>Lens</i><i>: Nikon 50mm f/1.8 – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 160; f1.8; 1/5é sec</i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQrtVQTKFP_gWAG1r3w5QC-73KnbjEcrgYarf31zbD8LpixAVR87Uni9ekX6Inxhn-h3TZrKRGP5UVg6W8UCwKK3xYyF3z-y-SzbpOEAR5tQTTjji4A7UfGBQb7B3eJcEzWzkb8_uCZedLXr0JdPkO_blqV3qg386x2qZFzDcEgqcXP3NKpApmbL60HWK/s1200/DSC_5732.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQrtVQTKFP_gWAG1r3w5QC-73KnbjEcrgYarf31zbD8LpixAVR87Uni9ekX6Inxhn-h3TZrKRGP5UVg6W8UCwKK3xYyF3z-y-SzbpOEAR5tQTTjji4A7UfGBQb7B3eJcEzWzkb8_uCZedLXr0JdPkO_blqV3qg386x2qZFzDcEgqcXP3NKpApmbL60HWK/s16000/DSC_5732.jpg" /></a></div><p><i style="text-align: center;"><span> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span></i><i style="text-align: center;"><i>Lens</i>: Nikon 50mm f/1.8 – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 500; f4.5; 1/50 sec</i></p><p><i style="text-align: right;"><br /></i></p><p><i style="text-align: right;"><br /></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtFzCpEEVMLGVvbglbEyZ_fizwCnEKXo6qjeHZ5sXsmbogbVo0X0y7kM6DaXIFrwSdiAXoJzS1nvW9-pXdyzbAyfEXDDTaokDxdB8f5Qsk4d0-doNP5M_1BqX4FTv5-YFnwCuoOYBdUOygQuNN_t-5iuDU8YLji-vuFxy3ffVUnvdKJCklzNjxOhpWr2T/s1200/DSC_1804.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtFzCpEEVMLGVvbglbEyZ_fizwCnEKXo6qjeHZ5sXsmbogbVo0X0y7kM6DaXIFrwSdiAXoJzS1nvW9-pXdyzbAyfEXDDTaokDxdB8f5Qsk4d0-doNP5M_1BqX4FTv5-YFnwCuoOYBdUOygQuNN_t-5iuDU8YLji-vuFxy3ffVUnvdKJCklzNjxOhpWr2T/s16000/DSC_1804.jpg" /></a></div><p><i style="text-align: center;"></i><br /></p><p><i style="text-align: center;"> <i>Lens</i>: Nikon 50mm f/1.8 – </i><i style="text-align: center;">Settings </i><i style="text-align: right;">ISO 250; f4.5; 1/40 sec</i></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">NIKON 35 MM F / 1,8</span></p><p><br /></p><p style="text-align: justify;">This lens was the first one I owned that was "packaged" with the camera. I don't use it much now, but thanks to the depth of field and good lighting characteristics, I use it in some cases when shooting overhead shots, because again I can hold it better in my hand.</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">SIGMA 105 MM F / 2,8 MACRO</span></p><p><br /></p><p style="text-align: justify;">I bought a macro lens only in 2022 because I felt in love with taking macro photos. But you can use it to photograph different angles and scenes - you just have to have enough space around. In terms of sharpness, it is the sharpest lens I have. You can also set 3 ranges of distances at which you take pictures. When photographing wider scenes, I stay at the focus of F 3.5 – 5, 6. When photographing scenes from above, I set to at least F 5.6. When taking macro photos, I also go above F 10. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAA3hYRFl7ymLIudl1JmtPuEfqUxFtmmO01S5GEYb0MYfVnqq7EjF3ns0ziTRRPsBpxmSL9jxzuDIKv1yfy1UUXLAzkZrtR2fveNGqYOjDu91y6MQhyphenhyphenUIP761dZiPSs5QtMDs-qgffYCYu8iJgDrNCP0LYAwhDamZKz_SX3WbSA88xn9XEk5zRPmKb0vP/s1200/DSC_2579.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAA3hYRFl7ymLIudl1JmtPuEfqUxFtmmO01S5GEYb0MYfVnqq7EjF3ns0ziTRRPsBpxmSL9jxzuDIKv1yfy1UUXLAzkZrtR2fveNGqYOjDu91y6MQhyphenhyphenUIP761dZiPSs5QtMDs-qgffYCYu8iJgDrNCP0LYAwhDamZKz_SX3WbSA88xn9XEk5zRPmKb0vP/s16000/DSC_2579.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> Lens: Nikon 105mm f/2.8 Macro – </i><i>Settings </i><i style="text-align: right;">ISO 320; f4.5; 1/50 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5KxQSPthaiRqhy_on-qDST8zvoVlvhFtwBVTfXgKRt94C0b9mcRgCZoRlFdsYye5_anCCiIHLU7ha61fyr48o7xIkxDxNB3am4VWjq5EFXGUQuKzFqky5ZEzBlAhFA18AlzrlBOcVQ2S1ggqlRTkBb23QJtmmliINymccYGNXowacR7mvhZAyiKdHyoo/s1200/DSC_8832.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5KxQSPthaiRqhy_on-qDST8zvoVlvhFtwBVTfXgKRt94C0b9mcRgCZoRlFdsYye5_anCCiIHLU7ha61fyr48o7xIkxDxNB3am4VWjq5EFXGUQuKzFqky5ZEzBlAhFA18AlzrlBOcVQ2S1ggqlRTkBb23QJtmmliINymccYGNXowacR7mvhZAyiKdHyoo/s16000/DSC_8832.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 125; f4.5; 1/250 sec</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OKxEHxvVfIs0GBEjT5GyN_GspbHl7aWwMQe2xkGwRRhDwlcNFRLLMi20HKact1Q1xTE9lISKfGhO4yW9yo0MbHbuZA10977fBcFTe42Uv5sBedJqFv0HmZFP3nzMTAw9MPJCH5Ss6slesTKg6TSfJf1Wdz4l-w7MaoeQmIy5cXzZ3DqgBY_Cg8y7IX_U/s1200/DSC_5816.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OKxEHxvVfIs0GBEjT5GyN_GspbHl7aWwMQe2xkGwRRhDwlcNFRLLMi20HKact1Q1xTE9lISKfGhO4yW9yo0MbHbuZA10977fBcFTe42Uv5sBedJqFv0HmZFP3nzMTAw9MPJCH5Ss6slesTKg6TSfJf1Wdz4l-w7MaoeQmIy5cXzZ3DqgBY_Cg8y7IX_U/s16000/DSC_5816.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 100; f3.5; 1/640sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzg2Iu6HA-5vW7ZGgRZU_MI_p7XBKke6vAT159afoQPj7lQnv_u6EfEeHAyFnFfZoIsUhd5TmTs7zVI1RRdqtOn1KOD_F2W-Zwvv4Bqdj-mEvtOt9RoeOttgKisEpFlfhGsbWXmzAJseQHOYMHKkxScHxpjiNqzMzF0Gu6duHEM8drBcVuKlzYgz9BC-U/s1200/DSC_6477.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzg2Iu6HA-5vW7ZGgRZU_MI_p7XBKke6vAT159afoQPj7lQnv_u6EfEeHAyFnFfZoIsUhd5TmTs7zVI1RRdqtOn1KOD_F2W-Zwvv4Bqdj-mEvtOt9RoeOttgKisEpFlfhGsbWXmzAJseQHOYMHKkxScHxpjiNqzMzF0Gu6duHEM8drBcVuKlzYgz9BC-U/s16000/DSC_6477.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 100; f5.6; 1/20 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmURBPuVvE2R8DnOpDE-cp6dT5i57tO_Q-sm54AcVfHW4faPbf72d7tlAIFsYfu8t7p_W48qsVg99Prc41847jqc3EDH3O3_Fyn7UkjRcZEy3gxeC4yKCvCDGTxnqIZBnaJZXAAhHIB0VGuSBGdbb13pnmBUFpLLge0YFzqvw4ItXRFuF8oXtJ3Fv27UXx/s1200/DSC_6875.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmURBPuVvE2R8DnOpDE-cp6dT5i57tO_Q-sm54AcVfHW4faPbf72d7tlAIFsYfu8t7p_W48qsVg99Prc41847jqc3EDH3O3_Fyn7UkjRcZEy3gxeC4yKCvCDGTxnqIZBnaJZXAAhHIB0VGuSBGdbb13pnmBUFpLLge0YFzqvw4ItXRFuF8oXtJ3Fv27UXx/s16000/DSC_6875.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lens</i><i>: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i style="text-align: right;"><i style="text-align: center;">Settings </i>ISO 100; f4.5; 1/250 sec</i></div><p><br /></p><p><br /></p><p><span style="font-size: large;">UV FILTERS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I recommend you get UV filters. I have UV filters on all my lenses. Even though I only have basic ones, I don't need for example a polarizer, the optical glass of the filter will protect the lens from scratches for example - it's better to scratch the filter than the lens. The filters which are currently available on the market are of high quality and will not affect the outcome of the photo in any way. I personally have <b><i>HOYA </i></b>brand filters. When getting them, it's important to get the correct diameter to fit your lens.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">TRIPOD + C-STAND</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I'll be honest, I don't like using them. I like to move around the scene and examine shots from different angles. In addition, I am a terrible nervous person in this case and the various settings completely irritate me 😊. However, it's a matter of habit and I've learned to work with them - I take the camera in my hand, walk around the scene (so I don't have to carry a tripod), find a good shot and then install the camera on the tripod.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="text-align: left;"><b><i>When you really need a tripod</i></b></span><b><i>?</i></b></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- I don't have any models for photo shoots and all the scenes where there are hands, movement, figure, I make a model myself. So, I wouldn't photograph anything without a tripod.</p><p style="text-align: justify;">- Shooting scenes from above – you can't always hold your camera in your hand at a given setting.</p><p style="text-align: justify;">- Shooting in poor lighting conditions, at a low ISO or at a high aperture number, when you need, for example, to photograph products or large-format photos without any noise. A tripod is simply a must here.</p><p style="text-align: justify;">- Shooting cinemagraphs - a combination of photo and video, when one part is in motion - you need the same scene, which will be covered in the post process</p><p style="text-align: justify;">- Shooting stop motions – you take pictures of the same scene in which you basically move things millimeter by millimeter and then combine them into a moving scene, again you need a stable scene so that it looks natural and the same</p><p style="text-align: justify;">- Videos</p><div style="text-align: justify;"><br /></div><p><br /></p><p style="text-align: justify;">I have a tripod with a folding arm and a C-Stand. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nowadays, you can find tripods made of lighter materials, which is convenient for carrying and handling. I use a <b><i>Manfrotto MT190 XPRO4 and a Manfrotto MHXPRO-BHQ2 tripod ball head</i></b>. I chose this tripod mainly because of the folding central column, which allows me to photograph overhead scenes. But since I'm always nervous about having a small table and having to help myself with a chair and cabinets, I usually climb the ladder anyway and take pictures in my hands. But as I mentioned above, sometimes it's just not possible without a tripod.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The C-Stand is a very sturdy tripod that you can adjust to a height of 2-3 meters. I use a <b><i>C-stand K1 C-stand 3.3m</i></b> with a folding arm. In addition to the camera, you can also use it for lights. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b><i>My recommendations:</i></b></p><p style="text-align: justify;"><b><i><br /></i></b></p><p style="text-align: justify;">In both cases - if you have tripods with folding arm - I recommend loading (balancing) the arm with some kind of counterweight. If you have a heavier camera with a heavier lens, it likes to tip over.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I also recommend that you check before/when purchasing them that the threads of the camera / tripod head / tripod are compatible (listed in the manuals and on the product pages) or that you have suitable reduction screws (or you must order them).</p><p style="text-align: justify;"><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6TOOzGZyE-xfkBKz4SM-3nt9pNiGNyvAudmE0q_0Toj_Q5dDPP9mSDaZtpaniFcRZnHOx9kd7lXaXhqgknT6ktWTE6rY7eNZS6oNC2OMqGhitLwN1XUDhRjTOsp-rhgstGQOwxtEiXo5g6sCvIe7olgOr7Fgt1MR9_s5dnHlwEyM39Vi7uqa55X1jV2o/s1200/DSC_9280.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6TOOzGZyE-xfkBKz4SM-3nt9pNiGNyvAudmE0q_0Toj_Q5dDPP9mSDaZtpaniFcRZnHOx9kd7lXaXhqgknT6ktWTE6rY7eNZS6oNC2OMqGhitLwN1XUDhRjTOsp-rhgstGQOwxtEiXo5g6sCvIe7olgOr7Fgt1MR9_s5dnHlwEyM39Vi7uqa55X1jV2o/s16000/DSC_9280.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Lens: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Settings </i><i style="text-align: right;">ISO 400; f13; 1/8 sec (with tripod)</i></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: right;"><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: right;"><br /></i></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJpkcgqoyVQ3GrNjWqVSv4L3katr2ZPSP1qLcCp6_nVV3TkeCZbDIb_vak-vE6gQ4t17yPXmJlJm8srJoG_6qExTciil5TGD-VLQ9AZwrK9JBz8LDc8-ZkIF_mml9xFFmOlXWZ5-AP6JX0SPjVLpmaQIIEvKap7tGyxbci6e65szm4aFl8HiO1ya1COiX/s1200/DSC_6525.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJpkcgqoyVQ3GrNjWqVSv4L3katr2ZPSP1qLcCp6_nVV3TkeCZbDIb_vak-vE6gQ4t17yPXmJlJm8srJoG_6qExTciil5TGD-VLQ9AZwrK9JBz8LDc8-ZkIF_mml9xFFmOlXWZ5-AP6JX0SPjVLpmaQIIEvKap7tGyxbci6e65szm4aFl8HiO1ya1COiX/s16000/DSC_6525.jpg" /></a></div><p><i style="text-align: center;"><span> </span><span> </span><span> </span><i>Lens</i>: </i><i style="text-align: center;">Nikon 105mm f/2.8 Macro</i><i style="text-align: center;"> – </i><i style="text-align: center;">Settings </i><i style="text-align: right;">ISO 100; f3.5; 1/640 sec </i><i style="text-align: right;">(with tripod)</i><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">WIRELESS REMOTE</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Currently, you can also control the camera remotely. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">One option is to connect via cables directly to the program, in which you will then process the photo. You can see a preview of the scene directly in the program. A big advantage is that you can prepare the scene in the process and live preview.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The second option, which I use when taking photos of myself or again when assembling a scene (e.g., when looking from above), is an application on my smartphone. Each brand has its own app – I use Snap Bridge for Nikon. The application is connected to the camera via wi-fi and allows me to directly control the camera settings - ISO, focus, aperture, exposure, etc. (live view in the camera must be turned off). You can also set a timer here – a great option if you need both hands in the shot. Minus points for me - it is not possible to take multiple photos at once (or I haven't figured it out) and Wi-Fi only works at a certain distance from the camera - for example, when I was taking pictures outside and wanted to take a picture in the distance, the connection was disconnected - on the other hand, it can be solved by changing the lens 😊.</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">DIFFUSER AND REFLECTOR</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">The diffuser serves to disperse the light. It is sold in different sizes. But you can just as well use a curtain.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Some models of diffusers can also be purchased with reflectors for light reflection or absorption.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">But you can use cheaper versions instead:</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- white paper or polystyrene to direct the light reflection away from the light source onto the object</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- mirror / plate with foil</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- I use black paper/board for a change to absorb light</p><div style="text-align: justify;"><br /></div><p><br /></p><p><br /></p><p><span style="font-size: large;">OTHER EQUIPMENT</span></p><p><br /></p><p><span style="text-align: justify;">I recommend getting (and always have with you):</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- spare batteries (buy at least 2), which will be charged. There's nothing worse than running out of battery in the middle of a photo shoot.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- spare cards – I personally have 2, but of course it depends if you need them depending on what you are shooting). At the same time, before taking photos, I check how much space there is. You must keep in mind that you want to shoot videos at the same time, they take up much more space. Also, check if the card is suitable for videos before purchasing (not all cards are suitable).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- an external disk - it will come in handy. Photos and videos, especially if you shoot in RAW format, take up a lot of space. The same catalogs of editing programs and the resulting photos. I use a SanDisk Extreme Pro Portable V2 SSD 2TB, which during my activities can back up approximately 1-1.5 years of photos, including RAW formats and videos. Of course, it is also more affordable for me to buy regularly over a longer period of time, a direct proportion applies here too: more space = higher price 😊.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">PHOTOS AND VIDEOS EDITING</span></p><p><br /></p><p><br /></p><p>I don't know any photographer who doesn't edit the photos afterwards (at least the digital ones). I will only give you the programs, because I think that there is no point in detailing anything more in this article 😊:</p><p><br /></p><p><b><i>Photos </i></b>- Lightroom</p><p><br /></p><p style="text-align: justify;"><b><i>Videos </i></b>- I'm using Lightroom for now because I'm trying to make the videos match the photos in style. But no big miracles can be done in LR. Basically, only very basic values can be adjusted, and presets can be used.</p><p><br /></p><p style="text-align: justify;"><i><b>Videos </b></i>- Zoner - a Czech program that I got used to more than Adobe Premiere Pro. I use it to cut videos, change videos to portrait, compose videos, etc. In addition, there is an option to create stop motions and cinemagraphs, so I don't need other applications. Plus, more affordable than monthly app subscriptions.</p><p><br /></p><p><br /></p><p>And that's all for now... I hope I haven't forgotten anything, and if so, let me know if you're interested in more details.</p><p><br /></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcs8xzGzpHP4n_ISyjHL_h9iSenLTpfqCCM3qzbjliuvZtuJnf84nAwgSrBzX-Foq950RhtbL0_pfskxRhUIl8CYbI9RQFgXnfdZRBYBOHzfDNlH229ic8Sp_aUse3LkcBQpfS3Hcsyre1O5Vo4EQca07AdEdWwSVwum18wMvSBwWHpU9yjNK2_fa_W-EN/s1200/DSC_3070.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcs8xzGzpHP4n_ISyjHL_h9iSenLTpfqCCM3qzbjliuvZtuJnf84nAwgSrBzX-Foq950RhtbL0_pfskxRhUIl8CYbI9RQFgXnfdZRBYBOHzfDNlH229ic8Sp_aUse3LkcBQpfS3Hcsyre1O5Vo4EQca07AdEdWwSVwum18wMvSBwWHpU9yjNK2_fa_W-EN/s16000/DSC_3070.jpg" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76V7orfu4IKoOhJLyecqcLF-EVKYS5_fEUm9heZ3xXx51sl1rm9OkKXswWMlqPDe09aqfxe_LkSitTZ1_MHFCj0RBfxEEHUNdpReEbdnvMK0PeXxcftsMzc6BGvXDjkLfz_BmcbworuJY3COiGPmkxVComaW1n7dejTNgZPooZ0OYm48lsfA9UrIAly8q/s1200/DSC_4574-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76V7orfu4IKoOhJLyecqcLF-EVKYS5_fEUm9heZ3xXx51sl1rm9OkKXswWMlqPDe09aqfxe_LkSitTZ1_MHFCj0RBfxEEHUNdpReEbdnvMK0PeXxcftsMzc6BGvXDjkLfz_BmcbworuJY3COiGPmkxVComaW1n7dejTNgZPooZ0OYm48lsfA9UrIAly8q/s16000/DSC_4574-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><div><br /></div><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-7476124313591121332023-10-29T11:10:00.010+01:002023-10-29T16:36:08.569+01:00JAKÉ VYBAVENÍ PŘI FOCENÍ POUŽÍVÁM?<p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiek4LDUcqbSk6_Q9MXx9yVfi7ZVMXmSUZ-pulUiFObWv5kwi1i3UX5YIWi06ijAT56uFHd22fjFEpKU0TmzUU8AcQd94aGd8Dv0Cs1tnUOI9JcrEEtiLJqPePK3Lg60eIPdTguwpAs9hyphenhyphenEfkS7lMpf_Y1JOfkfV4tpB9JAJIA60KLrkqImlb9k0nl7nD/s1200/DSC_8670-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiek4LDUcqbSk6_Q9MXx9yVfi7ZVMXmSUZ-pulUiFObWv5kwi1i3UX5YIWi06ijAT56uFHd22fjFEpKU0TmzUU8AcQd94aGd8Dv0Cs1tnUOI9JcrEEtiLJqPePK3Lg60eIPdTguwpAs9hyphenhyphenEfkS7lMpf_Y1JOfkfV4tpB9JAJIA60KLrkqImlb9k0nl7nD/s16000/DSC_8670-2.jpg" /></a></div><br /> <p></p><p style="text-align: justify;">Poslední dobou dostávám otázku, jaké vybavení při focení používám. Když jsem začala věnovat fotografii víc vážně, toužila jsem si pořídit zrcadlovku. Zároveň jsem na začátku nechtěla investovat vysoké sumy do vybavení, protože jsem nevěděla, jestli se tomu vydržím věnovat. Pročítala jsem recenze food bloggerů, které jsem sledovala a rozhodovala se mezi Nikonem a Canonem. Nakonec jsem se rozhodla pro Nikon. Pořídila jsem si zrcadlovku D3200 a základní objektivy 50 mm a 24-72 mm. Postupně jsem se učila a získávala zkušenosti. Oblíbila jsem si focení akcí, jako je cukrování nebo kouř, a zjistila jsem, že bohužel aktuální zrcadlovka není úplně ideální. Ráda fotím na nízké ISO, a to i v případě těchto typů fotek, a při zataženějším počasí nebo nedostatečných světelných podmínkách, byly výsledné fotky hodně zrnité. To samé i v případě vysokého ISA. Ne vždy šlo vše upravit v post procesu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Dlouho jsem se tedy odhodlávala k pořízení nového těla – objektivy jsem si chtěla nechat, takže jsem hledala tělo, které mi bude vyhovovat a navíc, abych nemusela kupovat nové objektivy. Zůstala jsem věrná Nikonu a pořídila si digitální full frame zrcadlovku model D850.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmdVY0kNwqE2mMvAWVP34cFv_kV38xkDOiNIci3ZYe-EpSCwm8oQro-fOVzsqJPiEqKCXmglSFLfLBDH6_9OgbF4e15Odc_KBbEDykRQMtLBnJdJ1s6SOKvy3mV8qrv7Jmhn_1HI9t_56MtNvZKWDVxkQJo0z7jpbcSHRAATDxFnHa07WGftUmgROgqXK/s1200/DSC_3068.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmdVY0kNwqE2mMvAWVP34cFv_kV38xkDOiNIci3ZYe-EpSCwm8oQro-fOVzsqJPiEqKCXmglSFLfLBDH6_9OgbF4e15Odc_KBbEDykRQMtLBnJdJ1s6SOKvy3mV8qrv7Jmhn_1HI9t_56MtNvZKWDVxkQJo0z7jpbcSHRAATDxFnHa07WGftUmgROgqXK/s16000/DSC_3068.jpg" /></a></div><p style="text-align: center;"><i>Practica na obrázku je jen ilustrační (foťák po tátovi), protože jsem svým fotila :-).</i></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Před tím, než se víc do detailu zmíním o vybavení, bych ale chtěla říct, že není potřeba mít to nejdražší vybavení. To z vás dobrého fotografa neudělá. Z vlastních zkušeností můžu říct, že důležité je cvičit vaše schopnosti a kreativitu. I když mám – troufám si říct – poměrně slušné vybavení, neustále zkouším nové a různé věci, snažím se pořád vzdělávat – na virtuálních kurzech nebo osobně na různých workshopech, nebo se třeba účastním výzev na IG, které mě dál motivují zkoušet nové věci a posouvat své hranice. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Druhou důležitou věcí je také znát váš fotoaparát. Upřímně říkám, že jsem celý návod nečetla. Musím si vše vždy prakticky vyzkoušet, abych danou vlastnost pochopila. Někdy je to tedy metoda pokus-omyl, což je na druhou stranu velmi poučné 😊. Čím víc však budete cvičit a zkoušet, tím víc se s fotoaparátem a vybavením rychleji sžijete a osvojíte si dovednosti.</p><p><br /></p><p>Pokud jste v článku nenašli to, co by vás zajímalo, klidně mi napište.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_go-0r1nFxnQ8jRPDp69wviQml_WXI-7RCoLUt0SO5oiF0diJWiPNA9KS07CCDHoz7tFOC9MWR0mZzl4Oi5fw8vCK21QSn7HXNAgSKsR8t5OQtZn15uHyNlXHiDj6rMKl_uHnyeI4j5SbkoQxvJqGek0Y0BzyjYs49y_W2HPG_1DXqcOOjDjrlW5OCY9/s1200/DSC_3087.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_go-0r1nFxnQ8jRPDp69wviQml_WXI-7RCoLUt0SO5oiF0diJWiPNA9KS07CCDHoz7tFOC9MWR0mZzl4Oi5fw8vCK21QSn7HXNAgSKsR8t5OQtZn15uHyNlXHiDj6rMKl_uHnyeI4j5SbkoQxvJqGek0Y0BzyjYs49y_W2HPG_1DXqcOOjDjrlW5OCY9/s16000/DSC_3087.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">JAKÉ VYBAVENÍ PŘI FOCENÍ POUŽÍVÁM?</span></p><p><br /></p><p><span style="font-size: large;">FOTOAPARÁT (TĚLO) </span></p><p><br /></p><p style="text-align: justify;">Fotím na <b><i>full frame digitální jednookou zrcadlovku Nikon D850</i></b>. Pořizovací hodnota je samozřejmě vysoká (a to jsem nemusela investovat do nových objektivů), za mě jde ale o hodně univerzální foťák, který lze využít při focení různých žánrů – jídlo, makro, portréty, fotky v ateliéru nebo v krajině, architektura atd. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nebudu se tu rozepisovat o technických detailech, ty jsou k nastudování na stránkách prodejců. Za mě je D850 velmi univerzálním fotoaparátem s výborným obrazovým rozlišením. Nejvíc mě asi potěšil vysoký výkon při nastavené vysokých citlivostí. I při docela vysokém ISU jsou fotky prakticky bez šumu. Další výhodou oproti mému původnímu modelu byla možnost propojit se s aplikací na telefonu pomocí Wi-fi, což mi velmi usnadňuje přípravu scény nebo focení, pokud potřebuji být v záběru. Pomocí aplikace můžete fotoaparát ovládat. Tato možnost u mého předchozího modelu nebyla ještě dostupná. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Aktuálně jsou trendy videa. Na Nikon D850 můžete natáčet 4K i 8K videa. Výhodou je, že si zde můžete vybrat z několika možností nastavení počtu snímků za sekundu. Pokud natáčím, využívám možnost nastavení zpomaleného pohybu – ve srovnání se zpomalením v aplikaci v post procesu mi tato možnost přijde pohodlnější (přijde mi, že je video plynulejší, než při zpomalení v aplikaci).</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMiCSpGFZqx2aNeQ4FQvgGr9Di26viRQFdc00xbbjNyvlA8GKTT3OptI9WfUzNbj4iAgEkQboJs-Mu7WWCJeWQW6v_Cp9VVQhwH4HAReniHG3wYHiyEcb3QRK3ZDcnI8njRIJQayo5a4ppPuiUkvL6SxhfP2grFuuGida_rE4CDRHRqHKlrGimbG4P7GC/s1200/DSC_4581-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMiCSpGFZqx2aNeQ4FQvgGr9Di26viRQFdc00xbbjNyvlA8GKTT3OptI9WfUzNbj4iAgEkQboJs-Mu7WWCJeWQW6v_Cp9VVQhwH4HAReniHG3wYHiyEcb3QRK3ZDcnI8njRIJQayo5a4ppPuiUkvL6SxhfP2grFuuGida_rE4CDRHRqHKlrGimbG4P7GC/s16000/DSC_4581-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: large;">OBJEKTIVY</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Při koupi objektivu nejdřív doporučuji popřemýšlet, jaký žánr budete nejvíc fotit. Já jsem věděla, že se budu zaměřovat nejvíc na jídlo, proto jsem investovala do několika objektivů. I když sem tam fotím portréty a přírodu, zvládnu nafotit ve velké kvalitě s tím co mám. Ale třeba na focení přírody by se určitě víc hodil nějaký teleobjektiv. V současné době je také možnost si zapůjčit objektiv na vyzkoušení.</p><p><br /></p><p><br /></p><p><i><b>Moje doporučení:</b></i></p><p><i><b><br /></b></i></p><p style="text-align: justify;">Dalším důležitým bodem při pořízení je zjistit, zda je objektiv kompatibilní s vaším fotoaparátem – u Nikonu se řiďte typem bajonetu. V mém případě má Nikon D850 bajonet typu F, to znamená, že pokud chci pořídit nový objektiv, musím se zjistit, že je pro bajonet Nikon F. I když je tedy pro značku Nikon k dostání velké množství objektivů s různými rozsahy, ne všechny jsou vhodné pro můj model.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nepoužívám pouze objektivy řady Nikon, ale i značky Tamron nebo Sigma. Nebudeme si nic nalhávat, cenově vyjdou výhodněji a kvalita je hodně vyrovnaná. Pokud si budete pořizovat jinou značku, než je značka fotoaparátu, opět se ujistěte, že je vhodný pro váš fotoaparát. Například značka Sigma vyrábí objektivy pro Nikon i Canon.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">A teď už k samotným objektivům, které vlastním. </p><p style="text-align: justify;"><br /></p><p><br /></p><p><span style="font-size: medium;">SIGMA 24-70 MM F / 2,8</span></p><p><br /></p><p style="text-align: justify;">Je to jediný zoomovací objektiv, který vlastním a který využívám spolu s 50 mm objektivem nejčastěji. Využívám jej nejčastěji při focení scén zeshora, kdy potřebuji zabrat větší scénu. Navíc je hodně variabilní, protože mi umožňuje fotit více scén z různých vzdáleností, což je výhodou v prostředí, kde není moc místa. Také jej sebou nosím při cestování nebo focení v přírodě. Bohužel se v těchto případech trochu pronese, protože váží asi 1 kg. Pokud jedu cíleně fotit, beru s sebou vše, co mám 😊.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8I0_Yv0_nh0Dbn0474GsOqwuezU4ESatwgybBX06PGQA3fyMEIRxnKPMwO4cg4eGzcLTiM79JJ93Uizg2fto1G-pB_vpfEbQ9S3T6OLsVzCAgH3YJat7beuTtbxJ37HfPhMljeuh1Ahu9nzErtjvZPmLQ5_9ewmoNIuyTQWTfo-H_tdChu2VUXpOB7C/s1200/DSC_0870.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8I0_Yv0_nh0Dbn0474GsOqwuezU4ESatwgybBX06PGQA3fyMEIRxnKPMwO4cg4eGzcLTiM79JJ93Uizg2fto1G-pB_vpfEbQ9S3T6OLsVzCAgH3YJat7beuTtbxJ37HfPhMljeuh1Ahu9nzErtjvZPmLQ5_9ewmoNIuyTQWTfo-H_tdChu2VUXpOB7C/s16000/DSC_0870.jpg" /></a></div><p style="text-align: center;"><i>Objektiv</i><i>: Sigma 24-70mm f/2.8L – Ohnisková vzdálenost 44mm – Nastavení ISO 320; </i><i>f/5,6; </i><i>1/60 sec</i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YYtZRRetuZdmDiX8PRUv5gf3AC0b-zpBi3ejnFdOBn1lI-bL1Kj9sILTHvgszX9Uk7I-Z4D1FAgoqni-pj0FHTEYY6kyzuaAXRHgKJwHU_cEQcX0yoIBS_PKIgSgd7S-iROYMMYQcnMi-iduD5IKPvtYtS4cGKCjn5qNm16RTIqp1dWl2TDZW57u4Ogl/s1200/DSC_0076.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YYtZRRetuZdmDiX8PRUv5gf3AC0b-zpBi3ejnFdOBn1lI-bL1Kj9sILTHvgszX9Uk7I-Z4D1FAgoqni-pj0FHTEYY6kyzuaAXRHgKJwHU_cEQcX0yoIBS_PKIgSgd7S-iROYMMYQcnMi-iduD5IKPvtYtS4cGKCjn5qNm16RTIqp1dWl2TDZW57u4Ogl/s16000/DSC_0076.jpg" /></a></div><p style="text-align: left;"><i style="text-align: center;"> </i><i style="text-align: center;">Objektiv</i><i style="text-align: center;">: Sigma 24-70mm f/2.8L – </i><i style="text-align: center;">Ohnisková vzdálenost </i><i style="text-align: center;">45mm – </i><i style="text-align: center;">Nastavení </i><i>ISO 100; f4.5; 1/60 sec</i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouh-9nENjXVCiqQbMAlgwtsT40beRGqeNcGW0hbyB6bFOh0AonMkAcATU2fzqalJ7yaRwMo3q7aRHJK-Z8OGGG38q5JmOoSFAu7TnskUK0BRV_yAXsGeuQLAroO0L5-SNrIqBI3faLOvghqwV7tHBmjlpxI6zf0uR54tXOR-fNKDqCGQo00OKaqAPZAGG/s1200/DSC_8333.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouh-9nENjXVCiqQbMAlgwtsT40beRGqeNcGW0hbyB6bFOh0AonMkAcATU2fzqalJ7yaRwMo3q7aRHJK-Z8OGGG38q5JmOoSFAu7TnskUK0BRV_yAXsGeuQLAroO0L5-SNrIqBI3faLOvghqwV7tHBmjlpxI6zf0uR54tXOR-fNKDqCGQo00OKaqAPZAGG/s16000/DSC_8333.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> Objektiv</i><i>: Sigma 24-70mm f/2.8L – </i><i>Ohnisková vzdálenost</i><i> 70mm – </i><i>Nastavení </i><i style="text-align: right;">ISO 320; f3.2; 1/100 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhGiCvOzag-jGrZQTRoO1Trt3VbATtY45nHIDxoQNGFgsGUu138_SbxTc-Rd9gUTixaq2O4NgKOx0iXwmLUuVYU8htnqfi2mpzJrW9jWWYwc4uj9tQmllRdF-On3RqxOzF9sc_CfatfXkAGsDOYuh9g31_gGIZu6JQB7nE6gayJw1MfBlEu4jsV_vUIjP/s1200/DSC_8874.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhGiCvOzag-jGrZQTRoO1Trt3VbATtY45nHIDxoQNGFgsGUu138_SbxTc-Rd9gUTixaq2O4NgKOx0iXwmLUuVYU8htnqfi2mpzJrW9jWWYwc4uj9tQmllRdF-On3RqxOzF9sc_CfatfXkAGsDOYuh9g31_gGIZu6JQB7nE6gayJw1MfBlEu4jsV_vUIjP/s16000/DSC_8874.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><i>Objektiv</i><i>: Sigma 24-70mm f/2.8L – </i><i>Ohnisková vzdálenost</i><i> 70mm – </i><i>Nastavení </i><i style="text-align: right;">ISO 200; f2.8; 1/40 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRp2mvJElP3yx6jkEEwuKujnv3VUawEJto2o0pntbqxHjJ64QBeBucMf2kUIR3brDGEt3ydhK4s5h6IstY0njV2K8CF_FWVXDyOyF3sk-eUdI0NujwV6SjDI01VlOzvamobz9YhfHYrj8B3JxCUAg6xThZVy_QY2yhAJqaE7DIy68ndzV3Hm-R-BKOjw1/s1200/DSC_1686.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRp2mvJElP3yx6jkEEwuKujnv3VUawEJto2o0pntbqxHjJ64QBeBucMf2kUIR3brDGEt3ydhK4s5h6IstY0njV2K8CF_FWVXDyOyF3sk-eUdI0NujwV6SjDI01VlOzvamobz9YhfHYrj8B3JxCUAg6xThZVy_QY2yhAJqaE7DIy68ndzV3Hm-R-BKOjw1/s16000/DSC_1686.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><i>Objektiv</i><i>: Sigma 24-70mm f/2.8L – </i><i>Ohnisková vzdálenost</i><i> 55mm – Nastavení </i><i style="text-align: right;">ISO 250; f5.6; 1/10 sec</i></div><p><br /></p><p><br /></p><p><span style="font-size: medium;"> NIKON 50 MM F / 1,8 </span></p><p><br /></p><p style="text-align: justify;">Dalším objektivem, který nejčastěji používám, je objektiv 50 mm. Mám ráda fotky s vysokou hloubkou ostrosti a tento objektiv proto využívám nejčastěji při focení scén, akcí a portrétů. Skvěle funguje i při horších světelných podmínkách. Díky nižší váze objektivu udržím fotoaparát v ruce bez nutnosti použít stativ.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1uppAdiMQvDb6rrMLQshnJWHFj6k-5VfD2ZT7eq7hrVNPiaOu7kgHJ3O5yC0T20eZGSeQBYgPcA-FRZK7tzaMHPYlQ9jCiyUn6fUY3z0fZYpYwYN8LFZl_6RP6kpY-JfPdJ0q9XDvTvs2D5TYzpWoLlSI04NzghyZ31gZXW-s_tuXthbb2BD9S5R34h9/s1200/DSC_9472.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1uppAdiMQvDb6rrMLQshnJWHFj6k-5VfD2ZT7eq7hrVNPiaOu7kgHJ3O5yC0T20eZGSeQBYgPcA-FRZK7tzaMHPYlQ9jCiyUn6fUY3z0fZYpYwYN8LFZl_6RP6kpY-JfPdJ0q9XDvTvs2D5TYzpWoLlSI04NzghyZ31gZXW-s_tuXthbb2BD9S5R34h9/s16000/DSC_9472.jpg" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv</i><i>: Nikon 50mm f/1.8 – </i><i>Nastavení </i><i style="text-align: right;">ISO 320; f1.8; 1/800 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJiLUNUj0c0eM-u2lo_hsuIkBl-GtFqMvNiXIGoO95oYaT5I551g8QY33Fgmci7SCBvbq1JE_2jHeiFtpnpoRL6iTQ98xo8oQaKGC3L78e0EYhaMUUqZ7vkmZUNUZZVivYilc89AxrUge9eZY3qQ3A64mfBOVF7bUqriL_e6xnqwn7XvKcmHr0poppjTu/s1200/DSC_7413.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJiLUNUj0c0eM-u2lo_hsuIkBl-GtFqMvNiXIGoO95oYaT5I551g8QY33Fgmci7SCBvbq1JE_2jHeiFtpnpoRL6iTQ98xo8oQaKGC3L78e0EYhaMUUqZ7vkmZUNUZZVivYilc89AxrUge9eZY3qQ3A64mfBOVF7bUqriL_e6xnqwn7XvKcmHr0poppjTu/s16000/DSC_7413.jpg" /></a></div><div><br /></div><i style="text-align: center;"><div style="text-align: center;"><i> </i><i>Objektiv</i><i>: Nikon 50mm f/1.8 – </i><i>Nastavení </i><i style="text-align: right;">ISO 160; f1.8; 1/5é sec</i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div><div style="text-align: center;"><i style="text-align: right;"><br /></i></div></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQrtVQTKFP_gWAG1r3w5QC-73KnbjEcrgYarf31zbD8LpixAVR87Uni9ekX6Inxhn-h3TZrKRGP5UVg6W8UCwKK3xYyF3z-y-SzbpOEAR5tQTTjji4A7UfGBQb7B3eJcEzWzkb8_uCZedLXr0JdPkO_blqV3qg386x2qZFzDcEgqcXP3NKpApmbL60HWK/s1200/DSC_5732.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQrtVQTKFP_gWAG1r3w5QC-73KnbjEcrgYarf31zbD8LpixAVR87Uni9ekX6Inxhn-h3TZrKRGP5UVg6W8UCwKK3xYyF3z-y-SzbpOEAR5tQTTjji4A7UfGBQb7B3eJcEzWzkb8_uCZedLXr0JdPkO_blqV3qg386x2qZFzDcEgqcXP3NKpApmbL60HWK/s16000/DSC_5732.jpg" /></a></div><p style="text-align: left;"><i style="text-align: center;"><span> <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span></i><i style="text-align: center;">Objektiv</i><i style="text-align: center;">: Nikon 50mm f/1.8 – </i><i style="text-align: center;">Nastavení </i><i style="text-align: right;">ISO 500; f4.5; 1/50 sec</i></p><p style="text-align: left;"><i style="text-align: right;"><br /></i></p><p style="text-align: left;"><i style="text-align: right;"><br /></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtFzCpEEVMLGVvbglbEyZ_fizwCnEKXo6qjeHZ5sXsmbogbVo0X0y7kM6DaXIFrwSdiAXoJzS1nvW9-pXdyzbAyfEXDDTaokDxdB8f5Qsk4d0-doNP5M_1BqX4FTv5-YFnwCuoOYBdUOygQuNN_t-5iuDU8YLji-vuFxy3ffVUnvdKJCklzNjxOhpWr2T/s1200/DSC_1804.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtFzCpEEVMLGVvbglbEyZ_fizwCnEKXo6qjeHZ5sXsmbogbVo0X0y7kM6DaXIFrwSdiAXoJzS1nvW9-pXdyzbAyfEXDDTaokDxdB8f5Qsk4d0-doNP5M_1BqX4FTv5-YFnwCuoOYBdUOygQuNN_t-5iuDU8YLji-vuFxy3ffVUnvdKJCklzNjxOhpWr2T/s16000/DSC_1804.jpg" /></a></div><br /><p style="text-align: left;"><i style="text-align: center;"> Objektiv: Nikon 50mm f/1.8 – </i><i style="text-align: center;">Nastavení </i><i style="text-align: right;">ISO 250; f4.5; 1/40 sec</i></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">NIKON 35 MM F / 1,8</span></p><p><br /></p><p style="text-align: justify;">Tento objektiv byl prvním, který jsem vlastnila a byl „v balíčku“ s fotoaparátem. Aktuálně ho moc nepoužívám, ale díky hloubce ostrosti a dobrým světelným vlastnostem jej v některých případech používám při focení scén zeshora, protože jej opět udržím lépe v ruce.</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">SIGMA 105 MM F / 2,8 MACRO</span></p><p><br /></p><p style="text-align: justify;">Makro objektiv jsem si pořídila teprve minulý rok, protože jsem se zamilovala do focení makro fotek. Ale rozhodně jej využijete i na focení různých úhlů a scén – jen musíte mít dostatek místa. Co se týče ostrosti, je to rozhodně nejostřejší objektiv, co mám. Jdou zde nastavit 3 rozsahy vzdáleností, na které fotíte. Při focení širších scén, zůstávám u ohniska F 3,5 – 5, 6. Při focení scén shora nastavuji minimálně na F 5,6. Při focení makra jdu i nad F 10. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAA3hYRFl7ymLIudl1JmtPuEfqUxFtmmO01S5GEYb0MYfVnqq7EjF3ns0ziTRRPsBpxmSL9jxzuDIKv1yfy1UUXLAzkZrtR2fveNGqYOjDu91y6MQhyphenhyphenUIP761dZiPSs5QtMDs-qgffYCYu8iJgDrNCP0LYAwhDamZKz_SX3WbSA88xn9XEk5zRPmKb0vP/s1200/DSC_2579.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAA3hYRFl7ymLIudl1JmtPuEfqUxFtmmO01S5GEYb0MYfVnqq7EjF3ns0ziTRRPsBpxmSL9jxzuDIKv1yfy1UUXLAzkZrtR2fveNGqYOjDu91y6MQhyphenhyphenUIP761dZiPSs5QtMDs-qgffYCYu8iJgDrNCP0LYAwhDamZKz_SX3WbSA88xn9XEk5zRPmKb0vP/s16000/DSC_2579.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> Objektiv: Nikon 105mm f/2.8 Macro – </i><i>Nastavení </i><i style="text-align: right;">ISO 320; f4.5; 1/50 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5KxQSPthaiRqhy_on-qDST8zvoVlvhFtwBVTfXgKRt94C0b9mcRgCZoRlFdsYye5_anCCiIHLU7ha61fyr48o7xIkxDxNB3am4VWjq5EFXGUQuKzFqky5ZEzBlAhFA18AlzrlBOcVQ2S1ggqlRTkBb23QJtmmliINymccYGNXowacR7mvhZAyiKdHyoo/s1200/DSC_8832.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5KxQSPthaiRqhy_on-qDST8zvoVlvhFtwBVTfXgKRt94C0b9mcRgCZoRlFdsYye5_anCCiIHLU7ha61fyr48o7xIkxDxNB3am4VWjq5EFXGUQuKzFqky5ZEzBlAhFA18AlzrlBOcVQ2S1ggqlRTkBb23QJtmmliINymccYGNXowacR7mvhZAyiKdHyoo/s16000/DSC_8832.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Nastavení </i><i style="text-align: right;">ISO 125; f4.5; 1/250 sec</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OKxEHxvVfIs0GBEjT5GyN_GspbHl7aWwMQe2xkGwRRhDwlcNFRLLMi20HKact1Q1xTE9lISKfGhO4yW9yo0MbHbuZA10977fBcFTe42Uv5sBedJqFv0HmZFP3nzMTAw9MPJCH5Ss6slesTKg6TSfJf1Wdz4l-w7MaoeQmIy5cXzZ3DqgBY_Cg8y7IX_U/s1200/DSC_5816.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OKxEHxvVfIs0GBEjT5GyN_GspbHl7aWwMQe2xkGwRRhDwlcNFRLLMi20HKact1Q1xTE9lISKfGhO4yW9yo0MbHbuZA10977fBcFTe42Uv5sBedJqFv0HmZFP3nzMTAw9MPJCH5Ss6slesTKg6TSfJf1Wdz4l-w7MaoeQmIy5cXzZ3DqgBY_Cg8y7IX_U/s16000/DSC_5816.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Nastavení </i><i style="text-align: right;">ISO 100; f3.5; 1/640sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzg2Iu6HA-5vW7ZGgRZU_MI_p7XBKke6vAT159afoQPj7lQnv_u6EfEeHAyFnFfZoIsUhd5TmTs7zVI1RRdqtOn1KOD_F2W-Zwvv4Bqdj-mEvtOt9RoeOttgKisEpFlfhGsbWXmzAJseQHOYMHKkxScHxpjiNqzMzF0Gu6duHEM8drBcVuKlzYgz9BC-U/s1200/DSC_6477.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzg2Iu6HA-5vW7ZGgRZU_MI_p7XBKke6vAT159afoQPj7lQnv_u6EfEeHAyFnFfZoIsUhd5TmTs7zVI1RRdqtOn1KOD_F2W-Zwvv4Bqdj-mEvtOt9RoeOttgKisEpFlfhGsbWXmzAJseQHOYMHKkxScHxpjiNqzMzF0Gu6duHEM8drBcVuKlzYgz9BC-U/s16000/DSC_6477.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Nastavení </i><i style="text-align: right;">ISO 100; f5.6; 1/20 sec</i></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmURBPuVvE2R8DnOpDE-cp6dT5i57tO_Q-sm54AcVfHW4faPbf72d7tlAIFsYfu8t7p_W48qsVg99Prc41847jqc3EDH3O3_Fyn7UkjRcZEy3gxeC4yKCvCDGTxnqIZBnaJZXAAhHIB0VGuSBGdbb13pnmBUFpLLge0YFzqvw4ItXRFuF8oXtJ3Fv27UXx/s1200/DSC_6875.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmURBPuVvE2R8DnOpDE-cp6dT5i57tO_Q-sm54AcVfHW4faPbf72d7tlAIFsYfu8t7p_W48qsVg99Prc41847jqc3EDH3O3_Fyn7UkjRcZEy3gxeC4yKCvCDGTxnqIZBnaJZXAAhHIB0VGuSBGdbb13pnmBUFpLLge0YFzqvw4ItXRFuF8oXtJ3Fv27UXx/s16000/DSC_6875.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Nastavení </i><i style="text-align: right;">ISO 100; f4.5; 1/250 sec</i></div><p><br /></p><p><br /></p><p><span style="font-size: large;">UV-FILTRY</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Další radou je, pořiďte si UV-filtr. Mám UV-filtry na všech svých objektivech. I když mám jen základní, nepotřebuji například polarizační, optické sklo filtru ochrání objektiv například před poškrábáním – je lepší poškrábat filtr než objektiv. Ty, které jsou v současné době k dostání, jsou vysoce kvalitní a žádným způsobem neovlivní výsledek fotky. Osobně mám filtry značky HOYA. Při jejich pořízení je důležité pořídit správný průměr, aby seděl na váš objektiv.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">STATIVY</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Upřímně se přiznám, že je nerada používám. Ráda se totiž pohybuji okolo scény a zkoumám záběry z různých úhlů. Navíc jsem strašný nervák a úplně mě irituje to různé nastavování 😊. Nicméně je to o zvyku a naučila jsem se s nimi pracovat – vezmu si foťák do ruky, obejdu si scénu (abych se nemusela nosit se stativem), najdu pěkný záběr a pak nainstaluji foťák na stativ.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b><i>Kdy se bez stativu neobejdete?</i></b></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Nemám žádné modelky na focení a všechny scény, kde jsou ruce, pohyb, postava si dělám modelku sama. Bez stativu bych tedy nic nenafotila. </p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Focení scén zeshora – ne vždy dokážete svůj fotoaparát při daném nastavení udržet v ruce. </p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Focení při horších světelných podmínkách, na nízké ISO nebo na vysoké clonové číslo, kdy potřebujete například fotit produkty nebo velkoformátové fotky bez jakýchkoli ruchů. Zde je prostě stativ nutností.</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Focení cinemagrafů – kombinace fotky a videa, kdy je jedna část v pohybu – potřebujete přesně stejnou scénu, která se v následném procesu přikryje</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Focení stop motions – česky bych řekla pohyblivé obrázky, fotíte stejnou scénu, ve které se v podstatě po milimetrech pohybujete věcmi a následně spojíte do pohyblivé scény, opět potřebujete stabilní scénu, aby působila přirozeně a stejně</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Videa</p><p><br /></p><p><br /></p><p style="text-align: justify;">Vlastním dva druhy – tripod s výklopným ramenem a C-Stand. Jaký je rozdíl?</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tripod je stativ v podobě trojnožky. V současné době najdete stativy z lehčích materiálů, což se hodí při nošení a manipulaci. Používám <b><i>Manfrotto MT190 XPRO4 a kulovou hlavu stativu Manfrotto MHXPRO-BHQ2</i></b>. Tento tripod jsem si vybrala především kvůli vyklápěcímu středovému sloupku, který mi umožňuje fotit scény ze shora. Ale protože jsem vždy na nervy z toho, že mám malý stůl a musím si vypomáhat židličkou a skříňkami, stejně většinou vylezu na žebříček, co mám a fotím v rukách. Ale jak jsem už zmínila výše, někdy to prostě bez stativu nejde.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">C-Stand je velmi pevný stativ, který můžete nastavit do výšky 2–3 metrů. Používám stativ <b><i>K1 C-stand boom stand 3,3m s výklopným ramenem</i></b>. Kromě fotoaparátu jej můžete použít i na světla. </p><p><br /></p><p><i><b>Moje doporučení:</b></i></p><p><br /></p><p style="text-align: justify;">V obou případech – pokud máte stativy s výklopnými rameny – doporučuji zatížení (vyvážení) ramene pomocí nějakého protizávaží. Pokud máte těžší foťák s těžším objektivem, rády se totiž překlápí. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Dále také doporučuji si před/při jejich pořizování zkontrolovat, že závity foťák / hlava stativu / stativ jsou kompatibilní (uvedeno v manuálech a na stránkách produktů) anebo máte vhodné redukční šrouby (případně si je musíte přiobjednat).</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6TOOzGZyE-xfkBKz4SM-3nt9pNiGNyvAudmE0q_0Toj_Q5dDPP9mSDaZtpaniFcRZnHOx9kd7lXaXhqgknT6ktWTE6rY7eNZS6oNC2OMqGhitLwN1XUDhRjTOsp-rhgstGQOwxtEiXo5g6sCvIe7olgOr7Fgt1MR9_s5dnHlwEyM39Vi7uqa55X1jV2o/s1200/DSC_9280.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6TOOzGZyE-xfkBKz4SM-3nt9pNiGNyvAudmE0q_0Toj_Q5dDPP9mSDaZtpaniFcRZnHOx9kd7lXaXhqgknT6ktWTE6rY7eNZS6oNC2OMqGhitLwN1XUDhRjTOsp-rhgstGQOwxtEiXo5g6sCvIe7olgOr7Fgt1MR9_s5dnHlwEyM39Vi7uqa55X1jV2o/s16000/DSC_9280.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Objektiv: </i><i>Nikon 105mm f/2.8 Macro</i><i> – </i><i>Nastavení </i><i style="text-align: right;">ISO 400; f13; 1/8 sec (se stativem)</i></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: right;"><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i style="text-align: right;"><br /></i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJpkcgqoyVQ3GrNjWqVSv4L3katr2ZPSP1qLcCp6_nVV3TkeCZbDIb_vak-vE6gQ4t17yPXmJlJm8srJoG_6qExTciil5TGD-VLQ9AZwrK9JBz8LDc8-ZkIF_mml9xFFmOlXWZ5-AP6JX0SPjVLpmaQIIEvKap7tGyxbci6e65szm4aFl8HiO1ya1COiX/s1200/DSC_6525.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJpkcgqoyVQ3GrNjWqVSv4L3katr2ZPSP1qLcCp6_nVV3TkeCZbDIb_vak-vE6gQ4t17yPXmJlJm8srJoG_6qExTciil5TGD-VLQ9AZwrK9JBz8LDc8-ZkIF_mml9xFFmOlXWZ5-AP6JX0SPjVLpmaQIIEvKap7tGyxbci6e65szm4aFl8HiO1ya1COiX/s16000/DSC_6525.jpg" /></a></div><i style="text-align: center;"><span> </span><span> </span><span> </span>Objektiv: </i><i style="text-align: center;">Nikon 105mm f/2.8 Macro</i><i style="text-align: center;"> – </i><i style="text-align: center;">Nastavení </i><i style="text-align: right;">ISO 100; f3.5; 1/640 sec </i><i style="text-align: right;">(se stativem)</i><br /><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">VZDÁLENÉ OVLÁDÁNÍ FOTOAPARÁTU</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">V současné době můžete ovládat fotoaparát i vzdáleně. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Jednou z možností je připojení přes kabely přímo do programu, ve kterém následně fotku zpracujete. V programu vidíte přímo náhled scény. Velkou výhodou je, že si scénu můžete připravovat v procesu a živém náhledu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Druhou možností, kterou využívám při focení sebe sama nebo opět při sestavování scény (např. při pohledu shora), je aplikace na telefonu. Každá značka má svoji aplikaci – pro Nikon používám Snap Bridge. Aplikace je propojená s fotoaparátem pomocí wi-fi a umožňuje přímo ovládat nastavení foťáku – ISO, ohnisko, clonu, expozici atd. (je nutné mít vypnutý živý náhled ve foťáku). Lze si zde také nastavit časovač – skvělá volba pro případ, že v záběru potřebujete obě ruce. Za mě mínusové body – nejde fotit víc fotek najednou (nebo jsem na to nepřišla) a wifi působí jen do určité vzdálenosti od fotoaparátu – například, když jsem fotila venku a chtěla jsem se vyfotit v dálce, spojení se rozpojilo – na druhou stranu, to jde vyřešit změnou objektivu 😊.</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">DIFUZÉR A REFLEKTOR</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Difuzér slouží pro rozptýlení světla. Prodává se v různých velikostech. Ale stejně dobře můžete využít záclonu nebo lehký světlý závěs.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Některé modely difuzérů pořídíte rovnou i s reflektory pro odraz světla nebo jeho pohlcení.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Místo nich ale můžete využít levnější verze:</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>bílý papír nebo polystyren pro nasměrování světelného odrazu dále od zdroje světla na objekt</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>zrcadlo / desku s alobalem</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>černý papír/desku využívám pro změnu pro pohlcení světla</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">DALŠÍ VYBAVENÍ</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Doporučuji si pořídit (a mít vždy při sobě)</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>náhradní baterie (min. si pořiďte tedy 2), které budou nabité. Není nic horšího, když vám uprostřed focení dojde baterka</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>náhradní karty – osobně mám 2, ale samozřejmě záleží, jestli v závislosti na tom, co fotíte je budete potřebovat). Zároveň před focením kontroluji, kolik je na nich místa. Toto je nutné mít na paměti, pokud chcete zároveň natáčet videa. Ty samozřejmě zaberou mnohem více místa. Také si před nákupem zjistěte, jestli je karta vhodná pro videa (ne všechny karty jsou vhodné)</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>externí disk – ten se vám bude zaručeně hodit. Fotky a videa, zvlášť pokud fotíte ve formátu RAW, zaberou hodně místa. To samé katalogy upravovačích programů a výsledné fotky. Používám SanDisk Extreme Pro Portable V2 SSD 2TB, který mi při mých aktivitách vydrží zálohovat zhruba 1 – 1,5 rok fotek i s RAW formáty a videi. Samozřejmě pro mě je i cenově dostupnější pořídit si pravidelně za delší časové období, i zde platí přímá úměra: více místa = vyšší cena 😊.</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">ÚPRAVA FOTEK A VIDEÍ</span></p><p><br /></p><p><br /></p><p>Neznám asi žádného fotografa, který by fotky následně neupravoval (minimálně ty digitální). Uvedu vám jen programy, protože si myslím, že rozepisovat se o nic více, nemá v tomto článku smysl 😊:</p><p><br /></p><p style="text-align: justify;"><b><i>Fotky </i></b>– Lightroom </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b><i>Videa </i></b>– zatím používám Lightroom, protože se snažím, aby videa stylově ladila s fotkami. Ale v LR nejdou dělat žádné velké zázraky. V podstatě lze upravovat jen velmi základní hodnoty a použít presety.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><b><i>Videa </i></b>– Zoner – český program, se kterým jsem se více sžila, než s Adobe Premiere Pro. Používám na stříhání videí, změnu videí na výšku, sestavování videí atd. Navíc je zde možnost vytvářet stop motions a cinemagraphy, takže nepotřebuji další aplikace. Plus cenově opět dostupnější než měsíční předplatné aplikací.</p><p><br /></p><p><br /></p><p style="text-align: justify;">A to je snad vše … doufám, že jsem na nic nezapomněla, a pokud ano, dejte mi vědět, jestli vás zajímá něco podrobněji.</p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcs8xzGzpHP4n_ISyjHL_h9iSenLTpfqCCM3qzbjliuvZtuJnf84nAwgSrBzX-Foq950RhtbL0_pfskxRhUIl8CYbI9RQFgXnfdZRBYBOHzfDNlH229ic8Sp_aUse3LkcBQpfS3Hcsyre1O5Vo4EQca07AdEdWwSVwum18wMvSBwWHpU9yjNK2_fa_W-EN/s1200/DSC_3070.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcs8xzGzpHP4n_ISyjHL_h9iSenLTpfqCCM3qzbjliuvZtuJnf84nAwgSrBzX-Foq950RhtbL0_pfskxRhUIl8CYbI9RQFgXnfdZRBYBOHzfDNlH229ic8Sp_aUse3LkcBQpfS3Hcsyre1O5Vo4EQca07AdEdWwSVwum18wMvSBwWHpU9yjNK2_fa_W-EN/s16000/DSC_3070.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaOh4KIYiX8xBmof5oxUxSBBK72GpFUg96CKffMyZtaJyxZAmCv3xZtjvLKh5tqYjEWv5H5jKGF29kH0cIt8ha624DtGpTCH0p41Df4eOV-dFABScvx2ksELFdgaI5mJupDO6Qlq4LKiClYO7_uBUgqWw_vgVUgv4Er50kyI-OHQTFE1-SbNATnskNHJT/s1200/DSC_4574-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaOh4KIYiX8xBmof5oxUxSBBK72GpFUg96CKffMyZtaJyxZAmCv3xZtjvLKh5tqYjEWv5H5jKGF29kH0cIt8ha624DtGpTCH0p41Df4eOV-dFABScvx2ksELFdgaI5mJupDO6Qlq4LKiClYO7_uBUgqWw_vgVUgv4Er50kyI-OHQTFE1-SbNATnskNHJT/s16000/DSC_4574-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-87714859956546776342023-10-27T19:12:00.001+02:002023-10-27T19:12:21.102+02:00PERNÍKOVÁ SUŠENKA V PÁNVIČCE S LÍSKOOŘÍŠKOVOU PĚNOU<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-CZUtECqodeeZieKdZFtDhW9ri6Nyy0UYa219-GnM5juMnt4IU_90RqEuHQTB_x1KY_pQcyaPDIItcSzPerq9qo-2BO06qUmJ3VBN41l35_UDRhNjEDRCYxBv28pqVXwQ032ux4kvotNnuxydYoVaUpDl5g5cNUJSPZel_-1Isb6phIIwkiF6-gkPcjN/s1200/DSC_2363-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-CZUtECqodeeZieKdZFtDhW9ri6Nyy0UYa219-GnM5juMnt4IU_90RqEuHQTB_x1KY_pQcyaPDIItcSzPerq9qo-2BO06qUmJ3VBN41l35_UDRhNjEDRCYxBv28pqVXwQ032ux4kvotNnuxydYoVaUpDl5g5cNUJSPZel_-1Isb6phIIwkiF6-gkPcjN/s16000/DSC_2363-2.jpg" /></a></div><br /> <p></p><p style="text-align: justify;">Deštivé podzimní počasí ve mně vzbuzuje nutnost dát si něco dobrého a voňavého. Připravila jsem proto recept, kde se spojují dvě moje oblíbené věci – sušenky a chuť perníku. Upéct sušenku v pánvičce není můj nápad, ale shledávám ho naprosto geniální. Po upečení zůstane sušenka krásně vláčná, navíc ji můžete ujídat lžičkou, když je ještě teplá a čerstvě vyndaná z trouby. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnQ5_gG8XfOLMyfPkf-ChkCWxWJkGcCPu45mGm0scYtTcVthyphenhyphenCRHRnjdoeKVQfvSbmf8oOEUHBm4vD5rwt0saLaOyefhENGGzKRbmEAnotH4jy3BuVJ1I8mgaQ9cmVg2k26vYpDQTjHQ4jRpYRThOQlhuLcMFl7R6Zdt8d0mjsIl3kfJbjHS-6-n9GaM7/s1200/DSC_2370-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnQ5_gG8XfOLMyfPkf-ChkCWxWJkGcCPu45mGm0scYtTcVthyphenhyphenCRHRnjdoeKVQfvSbmf8oOEUHBm4vD5rwt0saLaOyefhENGGzKRbmEAnotH4jy3BuVJ1I8mgaQ9cmVg2k26vYpDQTjHQ4jRpYRThOQlhuLcMFl7R6Zdt8d0mjsIl3kfJbjHS-6-n9GaM7/s16000/DSC_2370-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tato podzimní verze sušenky voní perníkem, křupou v ní kousky čokolády a lískových oříšků. Skvělá je za tepla i za studena. Běžně sušenku v pánvičce servíruji se zmrzlinou, ale řekla jsem si, že by to chtělo něco jiného. A proto jsem připravila čokoládovou pěnou s příchutí lískových oříšků. K tomu voňavou kávu nebo čaj a už si jen dívat z okna na padající kapky.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZU6zyIJ_dFo3Kn2GyElBFVITE1soLfStFXchyphenhyphenMQuuWWpp_uBHJ1y00G59Wuo2lGn-O4kOydMlqs9leTdGTbLuShKp-drU6On_vTuIk5vn3353ooI9d_iqHMxhUrjSC6prTI8dBj9TdxS_VXqVARVVtjoThvBuwVwnnW9ZrD0KGez1ve_9ZfCmCHUbuq7/s800/Cookie%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZU6zyIJ_dFo3Kn2GyElBFVITE1soLfStFXchyphenhyphenMQuuWWpp_uBHJ1y00G59Wuo2lGn-O4kOydMlqs9leTdGTbLuShKp-drU6On_vTuIk5vn3353ooI9d_iqHMxhUrjSC6prTI8dBj9TdxS_VXqVARVVtjoThvBuwVwnnW9ZrD0KGez1ve_9ZfCmCHUbuq7/s16000/Cookie%201.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><span style="font-size: x-large;">PERNÍKOVÁ SUŠENKA V PÁNVIČCE S LÍSKOOŘÍŠKOVOU PĚNOU</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">INGREDIENCE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><i>(2 menší pánve o průměru 12–15 cm)</i></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">SUŠENKA</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">200 g másla pokojové teploty</p><p style="text-align: justify;">250 g třtinového cukru</p><p style="text-align: justify;">1 vejce</p><p style="text-align: justify;">1 žloutek</p><p style="text-align: justify;">1 lžička vanilkové pasty</p><p style="text-align: justify;">300 g hladké mouky</p><p style="text-align: justify;">1 lžíce prášku do pečiva</p><p style="text-align: justify;">špetka soli</p><p style="text-align: justify;">50 g nasekaných lískových ořechů</p><p style="text-align: justify;">50 g nahrubo nasekané čokolády</p><p style="text-align: justify;">2 lžíce perníkového koření</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">máslo a mouka na vymazání a vysypání formy</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">LÍSKOOŘÍŠKOVÁ ČOKOLÁDOVÁ PĚNA</span></p><p style="text-align: justify;"><span style="font-size: medium;"><br /></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">2 bílky</p><p style="text-align: justify;">100 g mléčné čokolády (použila jsem čokoládu 55 %)</p><p style="text-align: justify;">2 lžíce lískooříškové pasty /másla</p><p style="text-align: justify;">2 lžíce cukru krupice</p><p style="text-align: justify;">125 ml studené smetany ke šlehání</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">POSTUP</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">LÍSKOOŘÍŠKOVÁ ČOKOLÁDOVÁ PĚNA</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">1)<span style="white-space: pre;"> </span>Nejprve začneme s přípravu pěny.</p><p style="text-align: justify;">2)<span style="white-space: pre;"> </span>Do většího kastrůlku dáme vodu a na kastrůlek umístíme vhodnou skleněnou nebo nerezovou mísu – pozor, aby se dno nedotýkalo při vaření vody její hladiny. Ve vodní páře rozpustíme čokoládu s lískooříškovým máslem, často mícháme, abychom spojily obě hmoty.</p><p style="text-align: justify;">3)<span style="white-space: pre;"> </span>Odstavíme, necháme vychladnout na teplotu cca 30–40 °C – čokoláda musí zůstat tekutá, ale vlažná – můžeme vyzkoušet prstem. Pokud nebude pálit, můžeme ji použít dál.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">4)<span style="white-space: pre;"> </span>Mezitím vyšleháme bílky – šleháme na nižší otáčky, dokud se nevytvoří hrubá tekutá pěna (nějako jako smetana), přidáme po lžících cukr, zvýšíme rychlost a vyšleháme do hustého sněhu, který bude tvořit tuhé špičky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">5)<span style="white-space: pre;"> </span>V další míse vyšleháme studenou smetanu, dokud nebude tvořit měkké špičky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">6)<span style="white-space: pre;"> </span>Sníh zapracujeme stěrkou po částech do rozpuštěné čokoládové hmoty.</p><p style="text-align: justify;">7)<span style="white-space: pre;"> </span>Nakonec do čokoládové směsi zapracujeme ušlehanou smetanu.</p><p style="text-align: justify;">8)<span style="white-space: pre;"> </span>Pěnu přendáme do uzavíratelné nádoby a necháme v lednici tuhnout alespoň 4 hodiny.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">SUŠENKA</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">1)<span style="white-space: pre;"> </span>Troubu předehřejeme na 200 °C.</p><p style="text-align: justify;">2)<span style="white-space: pre;"> </span>Vymažeme formu a vysypeme moukou, nebo jen vyložíme pečicím papírem.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">3)<span style="white-space: pre;"> </span>V robotu vyšleháme do krémové konzistence máslo a cukr, šleháme tak dlouho, dokud nevznikne nadýchaná a krémová směs.</p><p style="text-align: justify;">4)<span style="white-space: pre;"> </span>Přidáme vejce a žloutek a mícháme, dokud se vše nespojí. Poté přidáme vanilkovou pastu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">5)<span style="white-space: pre;"> </span>Ve druhé míse smícháme mouku, prášek do pečiva, koření do perníku a sůl.</p><p style="text-align: justify;">6)<span style="white-space: pre;"> </span>Přidáme do směsi a vše propojíme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">7)<span style="white-space: pre;"> </span>Poté přidáme nasekanou čokoládu a lískové ořechy a už jen stěrkou zapracujeme do těsta.</p><p style="text-align: justify;">8)<span style="white-space: pre;"> </span>Těsto přendáme do formy – množství vyjde na 1 větší formu o průměru cca 20 cm nebo na dvě menší formy.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">9)<span style="white-space: pre;"> </span>Pečeme 15–20 minut nebo dokud okraje nezačnou hnědnout.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">10)<span style="white-space: pre;"> </span>Můžeme podávat teplé – v tom případě necháme vychladnout 5-10 minut. Stejně tak můžeme podávat studené.</p><p style="text-align: justify;">11)<span style="white-space: pre;"> </span>Sušenku při servírování ozdobíme pěnou a posypeme nasekanými lískovými oříšky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Recept si můžete vytisknout <a href="https://docs.google.com/document/d/11FFrCFW0RnRxTs87KQ-EKtd4EVeIQgE4/edit?usp=sharing&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">zde</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnDqpsIRhI_2RMfxtZqT9EIPv1gCdqkKDq-o0zU9lypezta_4oaMo2zhLi1cm9wDyH5Se0bDM2zzOJAQfNG06MmdfXaiHc1GB77jO7fpZJIo8f3O6gDhwr9lPLTAvYCGLtOKa-Fxjp5Hth9fo5uTATRoPRzrczClzdzve0C53D6p0ZU9IfCKrns-gaF8Z/s1200/DSC_2337-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnDqpsIRhI_2RMfxtZqT9EIPv1gCdqkKDq-o0zU9lypezta_4oaMo2zhLi1cm9wDyH5Se0bDM2zzOJAQfNG06MmdfXaiHc1GB77jO7fpZJIo8f3O6gDhwr9lPLTAvYCGLtOKa-Fxjp5Hth9fo5uTATRoPRzrczClzdzve0C53D6p0ZU9IfCKrns-gaF8Z/s16000/DSC_2337-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6yKqndeCLXDx3Jp-V75frCylrG_9yox2JK3F7K6L5XebXo1iuNMGzbPdDY3NxZ0zLCXogWyTDz1qnWdcB4kXn-DZg2UoNxi86PgMQ1F6BEFfzGxOryt7rUIrkl1bl775qyr27ljTRBPiZxmphYsOqHKIfd6NULRN8wjhoKJ4la6VX80WfLZnKWugXF-w/s800/Cookie%202.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6yKqndeCLXDx3Jp-V75frCylrG_9yox2JK3F7K6L5XebXo1iuNMGzbPdDY3NxZ0zLCXogWyTDz1qnWdcB4kXn-DZg2UoNxi86PgMQ1F6BEFfzGxOryt7rUIrkl1bl775qyr27ljTRBPiZxmphYsOqHKIfd6NULRN8wjhoKJ4la6VX80WfLZnKWugXF-w/s16000/Cookie%202.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><span style="font-size: x-large;">SKILLET GINGERBREAD COOKIE WITH HAZELNUT CHOCOLATE MOUSSE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Rainy autumn weather makes me feel the need to eat something good and fragrant. Therefore, I prepared a recipe that combines two of my favorite things – cookies and gingerbread. Baking a cookie in a skillet is not my idea, but I find it brilliant. After baking, the cookie remains beautifully soft, and you can eat it with a spoon when it is still warm and fresh out of the oven.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">This autumnal version of the cookie smells like gingerbread, with crunchy bits of chocolate and hazelnuts. It is great both warm and cold. I usually serve a cookie in a skillet with vanilla ice cream, but I thought it would need something different this time. And that's why I prepared a hazelnut chocolate mousse. So, take a cup of coffee or tea and just enjoy looking out the window at the falling rain.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">INGREDIENTS</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><i>(2 skillets with diameter 12 – 15 cm)</i></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">SKILLET COOKIE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">200 g butter at room temperature</p><p style="text-align: justify;">250 g cane sugar</p><p style="text-align: justify;">1 egg</p><p style="text-align: justify;">1 egg yolk</p><p style="text-align: justify;">1 teaspoon of vanilla paste</p><p style="text-align: justify;">300 g all-purpose flour</p><p style="text-align: justify;">1 tablespoon baking powder</p><p style="text-align: justify;">pinch of salt</p><p style="text-align: justify;">50 g chopped hazelnuts</p><p style="text-align: justify;">50 g coarsely chopped chocolate</p><p style="text-align: justify;">2 spoons gingerbread spices</p><p style="text-align: justify;">butter and flour to grease and flour the skillet</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">HAZELNUT CHOCOLATE MOUSSE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">2 egg whites</p><p style="text-align: justify;">100 g milk chocolate (I used 55% chocolate)</p><p style="text-align: justify;">2 tablespoons hazelnut paste/butter</p><p style="text-align: justify;">2 tablespoons granulated sugar</p><p style="text-align: justify;">125 ml cold whipping cream</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: large;">INSTRUCTIONS</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">HAZELNUT CHOCOLATE MOUSSE</span></p><p style="text-align: justify;"><span style="font-size: medium;"><br /></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">1) First, start with the preparation of the mousse.</p><p style="text-align: justify;">2) Put water in a larger saucepan and place a suitable glass or stainless bowl on top of the saucepan - make sure that the bottom does not touch its surface when boiling the water. Melt the chocolate with the hazelnut butter in steam, stirring often to combine the two ingredients.</p><p style="text-align: justify;">3) Set aside, let it cool down to a temperature of approx. 30-40 °C - the chocolate must remain liquid, but lukewarm - you can test it with your finger. If it doesn't burn, you can continue using it.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">4) In the meantime, beat the egg whites - beat on low speed until a thick liquid foam forms, add sugar spoon by spoon, increase the speed and beat to soft peaks.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">5) In another bowl, whip the cold cream until it forms soft peaks.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">6) Gently fold the egg whites into the melted chocolate mixture with a spatula, divide for 2 -3 parts.</p><p style="text-align: justify;">7) Finally, fold gently the whipped cream into the chocolate mixture.</p><p style="text-align: justify;">8) Transfer the mixture to a sealable container and in the fridge until cold for at least 4 hours.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="font-size: medium;">COOKIE</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">1) Preheat the oven to 200 °C.</p><p style="text-align: justify;">2) Grease the mold and sprinkle it with flour, or just line it with baking paper.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">3) In a food processor, beat the butter and sugar to a creamy consistency, beat until fluffy and creamy.</p><p style="text-align: justify;">4) Add the egg and yolk and mix until everything is combined. Then add the vanilla paste.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">5) In the second bowl, mix the flour, baking powder, gingerbread spices and salt.</p><p style="text-align: justify;">6) Add to the mixture and combine everything.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">7) Add chopped chocolate and hazelnuts and just work it into the batter with a spatula.</p><p style="text-align: justify;">8) Transfer the batter to the skillet - the quantity will be for 1 larger skillet with a diameter of approx. 20 cm or for two smaller skillets.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">9) Bake for 15-20 minutes or until the edges start to brown.</p><p style="text-align: justify;">10) You can serve it warm – in that case let it cool for 5-10 minutes. Or serve it cold.</p><p style="text-align: justify;">11) When serving, decorate the cookie with mousse and sprinkle with chopped hazelnuts.</p><div><br /></div><div><br /></div><div>You can print the recipe <a href="https://docs.google.com/document/d/1vlsEsGDiGEoZwDoFRC2AKBkSGZU6i6JF/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">here</a>.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZ5fnhreoh5i3d6R-g99FeslgcbK1wJsWvchunPF5YoN6Dbhz0-elBlrBNyZUvFffIKAC-iHKA5w4cK1yo7TZd5XYyN8WkNcxM-0EgTkymPyJ719q8spq2yO_35vGeOv77_n1GzYF_ZRKJ1frr_sHqrWGDf3iXUeECsbOQFa2y_UMe4RenLCeHE-UaDXU/s1200/DSC_2381-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZ5fnhreoh5i3d6R-g99FeslgcbK1wJsWvchunPF5YoN6Dbhz0-elBlrBNyZUvFffIKAC-iHKA5w4cK1yo7TZd5XYyN8WkNcxM-0EgTkymPyJ719q8spq2yO_35vGeOv77_n1GzYF_ZRKJ1frr_sHqrWGDf3iXUeECsbOQFa2y_UMe4RenLCeHE-UaDXU/s16000/DSC_2381-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAIrOSTVc6HQiYnBBOcAsR-ukIU5WVKNi1aNsog7sIq8m9v1BAJwJllVciMrlkmvMDZhhVFzkPeugZc4Hrj7J1fjZmweAdXAXbCeEZAQ84owjyHDlU1LmhL62veZiqfcGInSZhAxTHTStbFlUomHirh2PEXZavA7v2WaJwf6XpowYP1oXzPdmL9B9xAEK/s1200/DSC_2352-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAIrOSTVc6HQiYnBBOcAsR-ukIU5WVKNi1aNsog7sIq8m9v1BAJwJllVciMrlkmvMDZhhVFzkPeugZc4Hrj7J1fjZmweAdXAXbCeEZAQ84owjyHDlU1LmhL62veZiqfcGInSZhAxTHTStbFlUomHirh2PEXZavA7v2WaJwf6XpowYP1oXzPdmL9B9xAEK/s16000/DSC_2352-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rcyxof1c9TgQyQVnchYHGVurAdWTJm7ctpeEMI3FEmSHs4c8Ub56zyw6LUHhgkR4axXO4hPCwygcoIRZTJljJxkVoc596Q46IzIN5HXHmXIWZ_Y9F8jAyB5fldPitw51y3sKYw6UqqC54Nu8lljbIdJS6cyhjNkE3sRtEU6WygXwZabovuuwKU34dUVz/s1200/DSC_2347-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rcyxof1c9TgQyQVnchYHGVurAdWTJm7ctpeEMI3FEmSHs4c8Ub56zyw6LUHhgkR4axXO4hPCwygcoIRZTJljJxkVoc596Q46IzIN5HXHmXIWZ_Y9F8jAyB5fldPitw51y3sKYw6UqqC54Nu8lljbIdJS6cyhjNkE3sRtEU6WygXwZabovuuwKU34dUVz/s16000/DSC_2347-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qQhgho_8kANSKVgIFtIzXtJ-Wm04qHQCpRA-O1euMRi2xbdXjF0FP6tAFBgv3ocWy-jskHUwrbhKZmhqHNy6SCs5sO2BrurAckVJpjdZmbjm3iAgR5GI9arxGmIK949NGWsOFHBQD9V2p_dx_bJSHioLR-aVdthFMuHMm7WkZWB4YNpUlu_OhCrd3HWq/s1200/DSC_2344-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qQhgho_8kANSKVgIFtIzXtJ-Wm04qHQCpRA-O1euMRi2xbdXjF0FP6tAFBgv3ocWy-jskHUwrbhKZmhqHNy6SCs5sO2BrurAckVJpjdZmbjm3iAgR5GI9arxGmIK949NGWsOFHBQD9V2p_dx_bJSHioLR-aVdthFMuHMm7WkZWB4YNpUlu_OhCrd3HWq/s16000/DSC_2344-2.jpg" /></a></div><br /><div><br /></div><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-80050101117060949092023-10-25T20:19:00.006+02:002023-10-25T20:22:37.678+02:00CREATIVE BY NATURE - PODZIMNÍ VYDÁNÍ <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oNAtmMeLd1KZBfcnkmQcJ2wErMu8SXlx9HHbkWUNl1k5WCAlsgUHvtBknE6zabKPCFFE4x8QXorX3aYOZ6eSvIPnaKO9O5gQaXZz7RCKep8WCFbq3unhSgDgGHMwP0ig9X1YX607iR09nM7Qe_d-RbSIx-Rsd8e9Ej5tNpjUQcvEJWwQ725rGGgShD6I/s828/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oNAtmMeLd1KZBfcnkmQcJ2wErMu8SXlx9HHbkWUNl1k5WCAlsgUHvtBknE6zabKPCFFE4x8QXorX3aYOZ6eSvIPnaKO9O5gQaXZz7RCKep8WCFbq3unhSgDgGHMwP0ig9X1YX607iR09nM7Qe_d-RbSIx-Rsd8e9Ej5tNpjUQcvEJWwQ725rGGgShD6I/s16000/1.jpg" /></a></div><p><br /></p><p>Podzimní číslo žurnálu <a href="https://fleurrustique.com/creative-by-nature-journal/" target="_blank">CREATIVE by NATURE</a> je na světě. </p><p><br /></p><p style="text-align: justify;">Neměli jste se ještě možnost se s ním seznámit? Jedná se o online magazín, který vychází dvakrát ročně. Kreativci z celého světa v něm sdílejí příběhy o radostech a strastech svých tvůrčích činností prostřednictvím slov, která provokují k zamyšlení, a fotek, které jsou dechberoucí.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Hlavní vedoucí linii tohoto podzimního čísla jsou kreativní problémy. Myslím, že každému z nás, kdo tvoří, se už stalo, že nás nic nenapadá, nemáme inspiraci a že nám došly síly. Na 100 stránkách tohoto čísla hovoří mé ctěné a talentované kolegyně (a troufám si říct, že mnohé z nich mohu zařadit i mezi své přátele) o kreativních problémech z různého pohledu.</p><p><br /></p><p><br /></p><p>Mezi těmi, které se na tomto čísle podílely, najdete například:</p><p><a href="http://www.instagram.com/seemarosephotography/" target="_blank">Seemu </a>- seemarosephotography, </p><p><a href="https://www.instagram.com/gourmetglow/" target="_blank">Suze </a>- gourmetglow, </p><p><a href="https://www.instagram.com/vaimomatskuu/" target="_blank">Jellu </a>- vaimomatskuu, </p><p><a href="https://www.instagram.com/dagmarphoto/" target="_blank">Dášu </a>- dagmarphoto, </p><p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;"><a href="https://www.instagram.com/herbivoriaa/" target="_blank">Päivi </a></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">- </span><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">herbivoriaa a další. </span></span></p><p><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">A především <a href="https://www.instagram.com/fleurrustique/" target="_blank">Evu </a>- fleurrustique</span></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="font-size: 14px;">, která za vším stojí.</span></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0P53mQqUe2QQ2z7E7pnUmkJxhr6CZkBwVdXvkVjgVeCRYm4hdt9ztFTT18oKgDKeHcStR17IlVhbZ5PjpIyF-0XwORnQU77ZKO72sBZv97zEsoFRB8bRjzJbXu7wbZGfIJZ81M-5Pm9Lgm-jclTfUSF1_kadC3br4BAklAcRFmen41Uy1321SCrov7Pei/s1200/DSC_3420.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0P53mQqUe2QQ2z7E7pnUmkJxhr6CZkBwVdXvkVjgVeCRYm4hdt9ztFTT18oKgDKeHcStR17IlVhbZ5PjpIyF-0XwORnQU77ZKO72sBZv97zEsoFRB8bRjzJbXu7wbZGfIJZ81M-5Pm9Lgm-jclTfUSF1_kadC3br4BAklAcRFmen41Uy1321SCrov7Pei/s16000/DSC_3420.jpg" /></a></div><p><br /></p><p style="text-align: justify;">Za mou maličkost najdete na několika stránkách povídání o tom, jak bojuju s kreativitou při vytváření "flatlay" (omlouvám se, ale vlastně nevím, jak to do češtiny správně přeložit 🤣) a také několik tipů, jak na ně.</p><p><br /></p><p style="text-align: justify;">Více informací najdete na IG <span style="background-color: #f6f6f6; color: #ae8535; font-family: Montserrat; font-size: 16px; letter-spacing: 2px;">@</span><a href="https://www.instagram.com/creativebynaturejournal/" rel="noreferrer noopener" style="background-color: #f6f6f6; font-family: Montserrat; font-size: 16px; letter-spacing: 2px; text-decoration-thickness: 0.0625em; text-underline-offset: 0.3em;" target="_blank">creativebynaturejournal</a> nebo na stránkách <a href="https://fleurrustique.com/creative-by-nature-journal/" target="_blank">CREATIVE by NATURE</a> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQxcsrou3bzdjhBqHNXypyANmdp3ZoZaL2ruu1BV78gYWm1Bc2oe9nxhLsYhV8ibJqzJa9Ue2Rt1EgDzwucZTJg-OP6u6HPhXS_6yGZvwso-z6RFPLpoB2LgzWkbfpUIfCJSDE2_1gRQ687yXj7KA6YcPIjqDMQxFg5-FL1g1lSRlSlrtQedV0JXLP-pc/s1067/Video%20all.mp4.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQxcsrou3bzdjhBqHNXypyANmdp3ZoZaL2ruu1BV78gYWm1Bc2oe9nxhLsYhV8ibJqzJa9Ue2Rt1EgDzwucZTJg-OP6u6HPhXS_6yGZvwso-z6RFPLpoB2LgzWkbfpUIfCJSDE2_1gRQ687yXj7KA6YcPIjqDMQxFg5-FL1g1lSRlSlrtQedV0JXLP-pc/s16000/Video%20all.mp4.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHsb06BDLJMoaMMetF6FoqcghzisF-osniXx0eweFdvug5lWAYdeWVnjuYA6rVp9Yf1pfSwSLk6XXxAjb85IGoVTWkbBOWYEeU3E9ZjGGoKDEFvA_NoIu3rjjQYWz4_JLC3QRPswnfJjtj623cK2wHCzRuArFJX0ZYvgHi3F9P0VD-l5jq82_-L-T5Hqb/s1200/DSC_6810.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHsb06BDLJMoaMMetF6FoqcghzisF-osniXx0eweFdvug5lWAYdeWVnjuYA6rVp9Yf1pfSwSLk6XXxAjb85IGoVTWkbBOWYEeU3E9ZjGGoKDEFvA_NoIu3rjjQYWz4_JLC3QRPswnfJjtj623cK2wHCzRuArFJX0ZYvgHi3F9P0VD-l5jq82_-L-T5Hqb/s16000/DSC_6810.jpg" /></a></p><p><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><span style="text-align: left;">The autumn issue of CREATIVE by NATURE journal is out.</span></p><p style="text-align: justify;"><span style="text-align: left;"><br /></span></p><p style="text-align: justify;"><span style="text-align: left;"><br /></span></p><p style="text-align: justify;">Don't know it yet?? It is an online journal that is published twice a year and creatives from across the globe share stories about the joys and sorrows of their creative pursuits through thought provoking words and swoon worthy visuals.</p><p><br /></p><p><br /></p><p style="text-align: justify;">The main guideline of this fall issue are creative issues. I think that all of us who create have had the experience that we have no ideas, no inspiration and that we have run out of energy. In more than 100 pages of this issue, my respected and talented colleagues (and I dare say that I can include many of them among my friends) talk about creative problems from different points of view.</p><p><br /></p><p>Among those who participated in this issue, you can find, for example, </p><p><a href="http://www.instagram.com/seemarosephotography/" target="_blank">Seema </a>- seemarosephotography, </p><p><a href="https://www.instagram.com/gourmetglow/" target="_blank">Suze </a>- gourmetglow, </p><p><a href="https://www.instagram.com/vaimomatskuu/" target="_blank">Jella </a>- vaimomatskuu, </p><p><a href="https://www.instagram.com/dagmarphoto/" target="_blank">Dagmar </a>- dagmarphoto, </p><p><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;"><a href="https://www.instagram.com/herbivoriaa/" target="_blank">Päivi </a></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif" style="background-color: white; font-size: 14px;">- </span><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif"><span style="font-size: 14px;">herbivoriaa</span></span> and others. </p><p>And mainly <a href="https://www.instagram.com/fleurrustique/" style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" target="_blank">Eva</a> - fleurrustique, which is behind everything.</p><p><br /></p><p><br /></p><p style="text-align: justify;">For my side, you can find on several pages a story about my creative issues when creating "flatlay" and also some tips on how to fix them.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">More information can be found on IG <span style="background-color: #f6f6f6; color: #ae8535; font-family: Montserrat; font-size: 16px; letter-spacing: 2px;">@</span><a href="https://www.instagram.com/creativebynaturejournal/" rel="noreferrer noopener" style="background-color: #f6f6f6; font-family: Montserrat; font-size: 16px; letter-spacing: 2px; text-decoration-thickness: 0.0625em; text-underline-offset: 0.3em;" target="_blank">creativebynaturejournal</a> or on the <a href="https://fleurrustique.com/creative-by-nature-journal/" target="_blank">CREATIVE by NATURE</a> website.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAkJ_-xowf4CCqUnliGgjUxsprppaVktBpwUJUZ7vMmlX__pwc-GiAQJACHLKD0TtFnKzg3WLx7D9_-L2lsQtSrsB6mrHqwwyAtscUY5jklnoAVno4HiNE9wew9hfo3LRZBBdVXRsUz2uaq80pTg8RzVCEv82FyW4W737x_M1t-gSmfcCPfsLS9n0kAHN/s1067/Video.mp4.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAkJ_-xowf4CCqUnliGgjUxsprppaVktBpwUJUZ7vMmlX__pwc-GiAQJACHLKD0TtFnKzg3WLx7D9_-L2lsQtSrsB6mrHqwwyAtscUY5jklnoAVno4HiNE9wew9hfo3LRZBBdVXRsUz2uaq80pTg8RzVCEv82FyW4W737x_M1t-gSmfcCPfsLS9n0kAHN/s16000/Video.mp4.gif" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-87271987991781546772023-09-18T17:33:00.005+02:002023-09-18T17:33:36.188+02:00KVÁSKOVÁ TOPINKA SE SLANOU MEDOVOU RICOTTOU A PEČENÝM HROZNOVÝM VÍNEM<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbxX-MZTESXoOB0xWsNZBMDcvpP96-LeRghICOHgOLFzGVSxF5Poi_Qpi5KeMGtODsQMT0NIp9mn6OyRsbc92Ghj9jnU9NmGYCoBY7yFlwzPRlMOU9G8uANaLtsdU2i3_Tm3om1SoC1v7jfJA3DDt46ajKVajXQS-BggGVd6fFi-WeX_ROvKLlobDFYB4/s1200/DSC_0449-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbxX-MZTESXoOB0xWsNZBMDcvpP96-LeRghICOHgOLFzGVSxF5Poi_Qpi5KeMGtODsQMT0NIp9mn6OyRsbc92Ghj9jnU9NmGYCoBY7yFlwzPRlMOU9G8uANaLtsdU2i3_Tm3om1SoC1v7jfJA3DDt46ajKVajXQS-BggGVd6fFi-WeX_ROvKLlobDFYB4/s16000/DSC_0449-2.jpg" /></a></div><br /><p></p><p style="text-align: justify;">Objevila jsem sladkou verzi topinky. Topinku dělám většinou jen ve slané verzi, ale uznávám, že i na sladko má své kouzlo. Tuto druhou variantu rozpečeného chleba jsem zvolila jako snídani, ale samozřejmě si ji můžete podle chuti vychutnat v jakoukoli dobu.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkTfenqpn20uAdB1Dh7G1Dxsk98E6Hmhhf5rOlg88l1Bxz5ZK_6hIE1LU6x7CqJX4C3a8XY0AskR_xWrwAdZ8ZDiBa-d-uQX-MjnbUXfeKGyDCPljho62pMPIWVChZx0byeBNpeTe7NPaFpBZkKb9wvs8zIcVlGQBMYXHgIp1EazuOmADd_7uctvRaGRz/s1200/DSC_0237-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkTfenqpn20uAdB1Dh7G1Dxsk98E6Hmhhf5rOlg88l1Bxz5ZK_6hIE1LU6x7CqJX4C3a8XY0AskR_xWrwAdZ8ZDiBa-d-uQX-MjnbUXfeKGyDCPljho62pMPIWVChZx0byeBNpeTe7NPaFpBZkKb9wvs8zIcVlGQBMYXHgIp1EazuOmADd_7uctvRaGRz/s16000/DSC_0237-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Topinku připravuju v topinkovači, aby se netopila v oleji, ale způsob přípravy nechám zcela na vás. Lehkost dodá topince krém z ricotty s trochou medu a soli, šťavnatost pak získá díky pečenému hroznovému vínu s trochou olivového oleje. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRDhXvNtZDSokLACmXhOXaGxL-waMlrO21m3ENOQTL7OebUVNSG2caAtU7vS4dS7v2k-e4T1vmY5tPoDpHcS4pkGAb2kHomFRJI6Q_VZ3GXT2MBnaQuPr5hGerYLSKfq61GdKgjQrErUzbAP5-nXltSTe4dTq-dtP9YQ2bXIq7eMgQElFRopR_Zq7HG6c/s1200/DSC_0329-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRDhXvNtZDSokLACmXhOXaGxL-waMlrO21m3ENOQTL7OebUVNSG2caAtU7vS4dS7v2k-e4T1vmY5tPoDpHcS4pkGAb2kHomFRJI6Q_VZ3GXT2MBnaQuPr5hGerYLSKfq61GdKgjQrErUzbAP5-nXltSTe4dTq-dtP9YQ2bXIq7eMgQElFRopR_Zq7HG6c/s16000/DSC_0329-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">KVÁSKOVÁ TOPINKA SE SLANOU MEDOVOU RICOTTOU A PEČENÝM HROZNOVÝM VÍNEM</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><br /></p><p>4 plátky kváskového chleba</p><p>200 g ricotty</p><p>1 lžíce tekutého medu</p><p>½ lžičky soli</p><p>2 hrozny bílého nebo červeného vína – pokud máte možnost, lepší bude víno bez pecek (část hroznů si necháme na ozdobu)</p><p>3 lžíce olivového oleje</p><p>Pekanové ořechy</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Troubu rozehřejeme na 200°C. Plech vyložíme pečicím papírem, rozložíme hroznové víno. Doporučuji kuličky otrhat, aby se lépe servírovaly. Pokapeme olivovým olejem. Pečeme 15 minut, aby kuličky změkly.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Mezitím opečeme v topinkovači nebo na oleji plátky chleba, podle toho, jak máme rádi.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">V misce smícháme ricottu s medem, osolíme a vytvoříme hladkou směs. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pekanové ořechy nakrájíme na kousky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Na topinky rozdělíme krém, poklademe opečenými a čerstvými hrozny a posypeme pekanovými ořechy. Nakonec můžeme ještě zakápnout medem.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tip: místo ricotty lze použít lučinu, která dodá kombinaci výraznější chuť.</p><p><br /></p><p>Recept si můžete vytisknout <a href="https://docs.google.com/document/d/1SdDAzznkTc2N7mhWa4bZ5JyxsU2Z7Yu1/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">zde</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzxQGdn6F2NwS9uYDi0-8wD98-mdXw3ufjkX-8chv7OVUgGpXUizR7lVC6BlG7XqtbXt-3oUht6XjtqUa_Cfl3QNMTPMqCv0j1l62CB5DjQNA_cIV4D-hHiRj2G1ZL0pjpEa7mmSAdTP4oYOQT8CRa-6DH51HtspQ8ZlNR-DuiVYBYOCGQ3nBBcw8_9Yo/s1200/DSC_0147-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzxQGdn6F2NwS9uYDi0-8wD98-mdXw3ufjkX-8chv7OVUgGpXUizR7lVC6BlG7XqtbXt-3oUht6XjtqUa_Cfl3QNMTPMqCv0j1l62CB5DjQNA_cIV4D-hHiRj2G1ZL0pjpEa7mmSAdTP4oYOQT8CRa-6DH51HtspQ8ZlNR-DuiVYBYOCGQ3nBBcw8_9Yo/s16000/DSC_0147-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJP8r6I-4lQEcJkhrGwHqHbZZafSReH1gPm34tODW6PGOqDzjCRcVeD8oGU1OTJ3_Rql4bK-Ep70jtubU24JTRhwQYFt3733mDLpVGofwhTxTwlZfAMf2b-FTofwobSvqgq2BUF1lBcHfsvzRrTwDC5CxLPPc3OHs88seraxBtMYm1ujrJ1yFR5yyzWWP2/s1200/DSC_0412-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJP8r6I-4lQEcJkhrGwHqHbZZafSReH1gPm34tODW6PGOqDzjCRcVeD8oGU1OTJ3_Rql4bK-Ep70jtubU24JTRhwQYFt3733mDLpVGofwhTxTwlZfAMf2b-FTofwobSvqgq2BUF1lBcHfsvzRrTwDC5CxLPPc3OHs88seraxBtMYm1ujrJ1yFR5yyzWWP2/s16000/DSC_0412-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: x-large;">SALTED HONEY RICOTTA TOAST WITH ROASTED GRAPES</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I discovered a sweet version of the toast. I usually only make the toast in the savory version, but I admit that the sweet one is great too. I chose this second option of toasted bread for breakfast, but of course you can enjoy it at any time of the day.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I prepared the toast in the toaster so that it does not melt in the oil, but I will leave the method of preparation entirely up to you. Ricotta cream with a bit of salted honey adds lightness to the toast, and it gains juiciness thanks to roasted grapes with a bit of olive oil.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p>4 slices sourdough bread</p><p>200 g ricotta</p><p>1 tbsp liquid honey</p><p>½ tsp of salt</p><p>2 bunches of white or red grapes - if you have the option, seedless grapes would be better (keep some of the grapes for decoration)</p><p>3 tbsp olive oil</p><p>Pecans</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">METHOD</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Preheat the oven to 200°C. Line the tray with baking paper, spread the grapes. I recommend tearing the grapes out of the bunch to make them easier to serve. Drizzle with olive oil. Bake for 15 minutes to soften the grapes.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In the meantime, toast slices of bread in a toaster or in oil, depending on how you like it.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In a bowl, beat the ricotta with honey and salt until smooth.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Cut the pecans into pieces.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Spread the cream on the toasts, cover with toasted and fresh grapes and sprinkle with pecans. Finally, you can drizzle yet with honey.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tip: instead of ricotta, you can use cream cheese, which will give the combination a more pronounced taste.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Print the recipe <a href="https://docs.google.com/document/d/1IIlX_3NFNr1yCPxbmYzZwCZygaey-UfF/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">here</a>.</p><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2hCEcmHOc1awZf-XVLDCKiWKLQCZ2euCyEm-JdnInV2u_Ke5mc5gFrgA-6BpIueMk-K__BmM8MQ76DsAG2lsYfTfAKlzh5vBnKMSBNRF3K0_wyNCjuW5CZV4GLx9ctGb4CXw7KY2Bw-yFde8k_N3c_f1iozyP8xQUjSlWbBU3V64WEoetzuDI7X6LyiL/s1200/DSC_0411-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2hCEcmHOc1awZf-XVLDCKiWKLQCZ2euCyEm-JdnInV2u_Ke5mc5gFrgA-6BpIueMk-K__BmM8MQ76DsAG2lsYfTfAKlzh5vBnKMSBNRF3K0_wyNCjuW5CZV4GLx9ctGb4CXw7KY2Bw-yFde8k_N3c_f1iozyP8xQUjSlWbBU3V64WEoetzuDI7X6LyiL/s16000/DSC_0411-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPjf7m8k7W9ijNKeQSEibQj9WzZ9lqbGO9goNm3enX251oAQbSXa7K8G0rma5kSt4FiycAaHrO9M-ogXgPCoBr3qXJFWLVSqxAm3Vm9j-vy9ohfSvXY4OPwMJgfVFn0bwkE_zTUr5R4cEAsUHdw-fUzC2uew-njzGVWaYjeopaqW9_i9jNmZBSdKJ7bte/s1200/DSC_0282-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPjf7m8k7W9ijNKeQSEibQj9WzZ9lqbGO9goNm3enX251oAQbSXa7K8G0rma5kSt4FiycAaHrO9M-ogXgPCoBr3qXJFWLVSqxAm3Vm9j-vy9ohfSvXY4OPwMJgfVFn0bwkE_zTUr5R4cEAsUHdw-fUzC2uew-njzGVWaYjeopaqW9_i9jNmZBSdKJ7bte/s16000/DSC_0282-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghidHBPZBFYm-XDpgabLmXeb0ze21rOkLXsrTGmi3MlXPhvxsxSI4E-NrxPbQGNVezL4gJEQ4G1AeKf6eKKj9wsCVYgEa_ty5ToNg207HS_lseNh564MHQxk3R40heyaS8lZdRU-Efvso9EIewU1eDPL1J_UU2NdqsK0tXWCD-LMu4kKJQ3D5T_5w4cXQW/s1200/DSC_0091-2.jpg" imageanchor="1" style="clear: left; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtDJEvXijvJk1VQ1PrrblSeiNrZUhBAPj80WvuPUF94-Tri4ketsXkpOt3c2wJB0bKdGHbXMjnrBtSCrF_DP0Gs6OhRMBYPffB2a4RnYpRWUS1g1AKRMEnlKEUuZxSQu_Jt21Ne_F_2Rz2HrhuTPb8ww4OOFFSU9Gd3_2vjlAYovtHL2VbDjS2pT9_A9i/s1200/DSC_0412-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtDJEvXijvJk1VQ1PrrblSeiNrZUhBAPj80WvuPUF94-Tri4ketsXkpOt3c2wJB0bKdGHbXMjnrBtSCrF_DP0Gs6OhRMBYPffB2a4RnYpRWUS1g1AKRMEnlKEUuZxSQu_Jt21Ne_F_2Rz2HrhuTPb8ww4OOFFSU9Gd3_2vjlAYovtHL2VbDjS2pT9_A9i/s16000/DSC_0412-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78jEYV01Rj58zi4Q-zO3VOiIqDFA2dBikwRWvqEWMqfGvjcesQYVIuVRnxCouqJfFgjrF8v6dsC_2f48429rLa_C1q7UoXZe8CjKvDO8Ys6VWY3zpB1e_4mLL862zwkiaaDx7apeQSAFfd5kXpRlyYMM0j3Rq8hvsUmfJWXh0DbDeY-fJClYk5s0c_9mY/s1200/DSC_0247-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78jEYV01Rj58zi4Q-zO3VOiIqDFA2dBikwRWvqEWMqfGvjcesQYVIuVRnxCouqJfFgjrF8v6dsC_2f48429rLa_C1q7UoXZe8CjKvDO8Ys6VWY3zpB1e_4mLL862zwkiaaDx7apeQSAFfd5kXpRlyYMM0j3Rq8hvsUmfJWXh0DbDeY-fJClYk5s0c_9mY/s16000/DSC_0247-2.jpg" /></a></div><br /><div><br /></div><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-6576655826024280072023-09-04T15:31:00.001+02:002023-09-04T15:31:27.876+02:00COBBLER S BLUMAMI<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzuXJYv_Dm_3al-QwR40CkgUt85T_beQusGZOKkb7UnF4FfC2W-ZNovAdRhbA5y6HA23xChpORb3-orR5mcMBvYUpaBEfjDhr4-WALKDcRtufP3S1QPoISJzWXrp3uTQCqFHIkA3mD56pwPnAr7pcIBaGQv4zw2I65XCiqYIz-DhLgAQ23lvm-qWmyZSB/s1200/DSC_5509-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzuXJYv_Dm_3al-QwR40CkgUt85T_beQusGZOKkb7UnF4FfC2W-ZNovAdRhbA5y6HA23xChpORb3-orR5mcMBvYUpaBEfjDhr4-WALKDcRtufP3S1QPoISJzWXrp3uTQCqFHIkA3mD56pwPnAr7pcIBaGQv4zw2I65XCiqYIz-DhLgAQ23lvm-qWmyZSB/s16000/DSC_5509-2.jpg" /></a></div><br /><p></p><p style="text-align: justify;">Když připravuju ovocné koláče, musí mít hodně ovoce a pokud možno co nejméně těsta. A cobbler toto všechno splňuje. Zapečené ovoce s křupavou vrstvou připomínající sušenku je pro mě jedním z nejgeniálnějších dezertů. Navíc patří do kategorie rychlé, šťavnaté a hodící se do každého ročního období.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYATmVYL9EOXrAVMOPlrN-cJxiOzmPW9McqsB5SSByi00L1ynQn-6yz_OlvHKtlj6Ai8pG7c4K8QoaW6e5DA2I6CCkUGZS3Zo-7mCjy9qICWuWIlIQKhJVQOY3z0UvnOLm_tvYZBhtRFQfxd40F11_fOgUYy70sfWWSKXW8O6dIBlW14-2douFQ8kwcM4P/s1200/DSC_4808-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYATmVYL9EOXrAVMOPlrN-cJxiOzmPW9McqsB5SSByi00L1ynQn-6yz_OlvHKtlj6Ai8pG7c4K8QoaW6e5DA2I6CCkUGZS3Zo-7mCjy9qICWuWIlIQKhJVQOY3z0UvnOLm_tvYZBhtRFQfxd40F11_fOgUYy70sfWWSKXW8O6dIBlW14-2douFQ8kwcM4P/s16000/DSC_4808-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">Když jsem recept publikovala na IG, přišlo mi několik dotazů, jaký je rozdíl mezi cobblerem a crumblem. Tak tedy:</p><p style="text-align: justify;">Cobbler – na vrstvu ovoce dáváme hutnější a kompaktní těsto, které po upečení vytvoří krustu, která se podobá měkké sušence</p><p style="text-align: justify;">Crumble – na ovoce dáváme směs o konzistenci drobenky. Kromě klasického složení je velmi oblíbená vrstva z ovesných vloček.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH2qD-T7kJgY3D9vlCtZvIOKrbOcT-Kn017PaPp-rfCr2j6voWKoETpTHhire7TXmoG33WzaXsNElF1AdJcBawOwlvDLeItIQ2TvR4zwlU939WyzOJfMVecF8eBslkYPchgIg3q_WaU9q-Kn_Bqx6MeGc_gKJ_xCLaPCMztiaTrJ4ecQ46zhhUCsUU-7j/s1200/DSC_5523-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH2qD-T7kJgY3D9vlCtZvIOKrbOcT-Kn017PaPp-rfCr2j6voWKoETpTHhire7TXmoG33WzaXsNElF1AdJcBawOwlvDLeItIQ2TvR4zwlU939WyzOJfMVecF8eBslkYPchgIg3q_WaU9q-Kn_Bqx6MeGc_gKJ_xCLaPCMztiaTrJ4ecQ46zhhUCsUU-7j/s16000/DSC_5523-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">COBBLER S BLUMAMI</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><br /></p><p>500–600 g vypeckovaných a na menší kousky nakrájených blum</p><p>3 lžíce třtinového cukru nebo krupice (množství cukru si můžete upravit v závislosti na ovoci a vašich chutích)</p><p>1 lžička vanilkového extraktu</p><p>½ lžička mletého kardamomu</p><p>2 lžíce hladké mouky (na obalení ovoce, aby nepustilo tolik šťávy, ale osobně jej většinou nedávám, protože mám ráda tu šťávu z ovoce)</p><p><br /></p><p>200 g hladké mouky</p><p>2 lžičky prášku do pečiva</p><p>4 lžíce cukru krupice</p><p>150 g studeného másla</p><p>120 g studené smetany ke šlehání</p><p><br /></p><p>máslo na potření, vanilkový cukr na posypání</p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Troubu si předehřejeme na 185°C.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ovoce zasypeme cukrem a promícháme. Přidáme vanilkový extrakt a kardamom. Můžete přidat ještě trochu hladké mouky, ale já mám ráda, když ovoce pustí hodně šťávy. Přendáme do zapékací mísy vymazané trochou másla.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">V misce smícháme mouku, prášek do pečiva a cukr. Přidáme na kousky nakrájené máslo a vytvoříme drobenku. Nakonec přilijeme studenou smetanu a vypracujeme těsto, které se bude trochu lepit.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Těsto po kouskách odtrháváme, vytvoříme malou placičku a umístíme na ovoce. Takto pokračujeme se zbytkem těsta.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Rozpustíme si máslo a potřeme jím povrch těsta. Posypeme vanilkovým cukrem.</p><p><br /></p><p>Vložíme do trouby a pečeme asi 30–40 minut, dokud nebude povrch zlatavý a ovoce nebude trochu vybublávat. Servírovat můžete teplé i studené.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1s6NcTRFKHUhoe-zwcvQuU4sTGfkjPw6b/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Vytisknout recept</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekfrtGBbuxyqHHqY6XAdURkkc1BW64g43Crvx_vTfE5LKdVy8P0Yhqm_5Q_cCxHkcg4N8rz1uk6UjTJC49dy4cyHGjnvVRa4Ufhxx3Fuy9lslGyFlXguzZKebfAsqW_q2vhqRsPxRzGiPtRigafEBtnos1_JEBPg2pxCrurR4YYw1Xp2BJgsKCJfKvNAb/s1200/DSC_4753-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekfrtGBbuxyqHHqY6XAdURkkc1BW64g43Crvx_vTfE5LKdVy8P0Yhqm_5Q_cCxHkcg4N8rz1uk6UjTJC49dy4cyHGjnvVRa4Ufhxx3Fuy9lslGyFlXguzZKebfAsqW_q2vhqRsPxRzGiPtRigafEBtnos1_JEBPg2pxCrurR4YYw1Xp2BJgsKCJfKvNAb/s16000/DSC_4753-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdPFu6S7Q5g-VQUFHQzTX3eWgMZp2setcVJh1C6igVO_ZAASa7rEWGrEhgZFVah68Hi02Ow8GQVteWgbgrDzQAgKPSk-NtDnIbfIRqkobXLJIRXxQ21WNWbPKt6-0TJ_OVkD8oWH4xvJcMF4pOjyKwi--mFGQd-zMmPqjWuCmy5BWxeZhRZFTjEPbNHpd/s1200/DSC_5393-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdPFu6S7Q5g-VQUFHQzTX3eWgMZp2setcVJh1C6igVO_ZAASa7rEWGrEhgZFVah68Hi02Ow8GQVteWgbgrDzQAgKPSk-NtDnIbfIRqkobXLJIRXxQ21WNWbPKt6-0TJ_OVkD8oWH4xvJcMF4pOjyKwi--mFGQd-zMmPqjWuCmy5BWxeZhRZFTjEPbNHpd/s16000/DSC_5393-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">COBBLER WITH ROUND PLUMS</span></p><p><br /></p><p><br /></p><p>When I make fruit cakes, they must have a lot of fruit and as little dough as possible. And the cobbler fulfills all this. Baked fruit with a crunchy cookie-like layer is one of the most genius desserts for me. In addition, it belongs to the category of fast, juicy, and suitable dessert for every season.</p><p><br /></p><p>When I posted the recipe on IG, I got several questions about the difference between cobbler and crumble. So:</p><p>Cobbler – we put a denser and more compact dough on top of the fruit layer, which after baking creates a crust that resembles a soft cookie.</p><p>Crumble – we put a mixture of crumb consistency on the fruit. In addition to the classic composition, the oatmeal layer is very popular.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p>500-600 g pitted plums cut into smaller pieces</p><p>3 tablespoons of cane sugar or normal granulated sugar (you can adjust the amount of sugar depending on the fruit and your tastes)</p><p>1 teaspoon of vanilla extract</p><p>½ tsp ground cardamom</p><p>2 spoons of plain flour (to cover the fruit so that it doesn't release so much juice, but personally I usually don't put it because I like the juice from the fruit)</p><p><br /></p><p><br /></p><p>200 g all-purpose flour</p><p>2 teaspoons baking powder</p><p>4 tablespoons granulated sugar</p><p>150 g cold butter</p><p>120 g cold whipping cream</p><p><br /></p><p><br /></p><p>butter for spreading, vanilla sugar for sprinkling</p><p><br /></p><p><br /></p><p><span style="font-size: large;">METHOD</span></p><p><br /></p><p style="text-align: justify;">Preheat the oven to 185°C.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Sprinkle the fruit with sugar and mix. Add vanilla extract and cardamom. You can add a little of all-purpose flour, but I like the fruit to release a lot of juice. Transfer to a baking dish greased with a little butter.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Mix flour, baking powder and sugar in a bowl. Add the butter cut into pieces and make a crumb. Finally, add cold cream and make a slightly sticky dough.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tear off the dough piece by piece, make a small patty and place it on top of the fruit. Continue like this with the rest of the dough.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Melt the butter and spread it on the surface of the dough. Sprinkle with vanilla sugar.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Place in the oven and bake for about 30-40 minutes, until the surface is golden and the fruit bubbles a little. You can serve it warm or cold.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/10Y4ySZzonvuMkMJ9rtD39c8RJuZzWnAT/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Print recipe</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQPwNB_jLVuml9S5Gbx26FGcBbS-YNCh746m3Sga_-1oTMEELzQr06L9LaJ4PDbqVp87oBYKeFZKE_yZglK8GN0RYcSQ98iPOn0UbxldwmMf5Jg5w-KdFX1Buz98bpZ8ThZ19yPUKeZyh6aVMGfkBBRHkUMFh8X3iczOQouf8OYIP6swP6MTncQRJl4fQ/s1200/DSC_5457-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQPwNB_jLVuml9S5Gbx26FGcBbS-YNCh746m3Sga_-1oTMEELzQr06L9LaJ4PDbqVp87oBYKeFZKE_yZglK8GN0RYcSQ98iPOn0UbxldwmMf5Jg5w-KdFX1Buz98bpZ8ThZ19yPUKeZyh6aVMGfkBBRHkUMFh8X3iczOQouf8OYIP6swP6MTncQRJl4fQ/s16000/DSC_5457-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjhg7fTaZwPcrWYHMDZYsYL-Ompcsiw1u2ot-LNImQNRUPAh6vYwWF_hz1C9WJn72cSapuosYoeLVoWVvrk9hnPgOhfviC_GChvO28WaG0pyvGEQ11scaAVaJu-SKWWTQGCToqvRMbyUwLn1Mq0eV34SOuX7WCPsA_39X5xzqu9ybc-gfvpTQs7KFByhu/s16000/DSC_4807-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-22582223103376758922023-08-15T18:20:00.001+02:002023-08-15T18:41:54.716+02:00VAFLE ZE ZAKYSANÉ SMETANY<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb2v8HUTJsM2OBcD7F3jyy6HmmjWhDWsYUtTrEYO0oHzuYcAaZtcLXA5Ykh6KC337-3PkyMTJzh9Og2BAgnWbh-4Cve82WCi0hnNoaRQUfEgrHiex2bVARjdRM1nM-ljeP5zEqoD6MdibuAWi2RgLH9OYdvvbb9mlfvBsbb2jukuj-LLROx1fcGm2AFvX/s1200/DSC_9778-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb2v8HUTJsM2OBcD7F3jyy6HmmjWhDWsYUtTrEYO0oHzuYcAaZtcLXA5Ykh6KC337-3PkyMTJzh9Og2BAgnWbh-4Cve82WCi0hnNoaRQUfEgrHiex2bVARjdRM1nM-ljeP5zEqoD6MdibuAWi2RgLH9OYdvvbb9mlfvBsbb2jukuj-LLROx1fcGm2AFvX/s16000/DSC_9778-2.jpg" /></a></div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">K vaflím jsem měla vždy docela respekt. I když se to může zdát jako snadný dezert, což ve výsledku je, důležité je najít to správné těsto, aby vznikly krásně zlatavé a křupavé vafle. Moje první vafle dopadly strašně. I přes zaručený recept jsem skončila u hodinového drhnutí vaflovače. A tak jsem ho zase na dlouho schovala do skříně. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmoKSi6WO3TUQy606TC02Zsz_8QyeLv6H_r_WqJJkAU63q6E4PJbdemRltXJ4pPGIPiRwFb1byY1_U5Wx0t_73Qr82cvyZd4vZjdB8hbYs1tXrF-9wA6WYF57Eb2z8Tp4QyQSGJdhwk-5e1K8X2djO9j5J0vaWsGPM8ZN264tBjFAALvDCqE5bSysR9s5/s1200/DSC_9962-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmoKSi6WO3TUQy606TC02Zsz_8QyeLv6H_r_WqJJkAU63q6E4PJbdemRltXJ4pPGIPiRwFb1byY1_U5Wx0t_73Qr82cvyZd4vZjdB8hbYs1tXrF-9wA6WYF57Eb2z8Tp4QyQSGJdhwk-5e1K8X2djO9j5J0vaWsGPM8ZN264tBjFAALvDCqE5bSysR9s5/s16000/DSC_9962-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nicméně nevzdala jsem se a po nějaké době jsem je zase zkusila. Těsto jsem několikrát testovala a vylepšovala, aby bylo skutečně nadýchané a dobře se s ním pracovalo. A také doporučuji mít kvalitní vaflovač. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2Giprc1ZMxgcwafaB9rY0AT8YTaNQvb5EdtrhmH2vcIkFRj7DZZ5R01g_N7Fuy_IJ2KFwR2861Fky4UBcAnPXaBp3ciQmuW3sMUDHG3P1WnakIXGMTLnef2bD9Wnz0ghqHz6Q3g7l7dPpUF-TYvHkbl8x9IwwcYOVI0wxcoFs6wZuocobYKhMDGpGO_z/s1200/DSC_9881-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2Giprc1ZMxgcwafaB9rY0AT8YTaNQvb5EdtrhmH2vcIkFRj7DZZ5R01g_N7Fuy_IJ2KFwR2861Fky4UBcAnPXaBp3ciQmuW3sMUDHG3P1WnakIXGMTLnef2bD9Wnz0ghqHz6Q3g7l7dPpUF-TYvHkbl8x9IwwcYOVI0wxcoFs6wZuocobYKhMDGpGO_z/s16000/DSC_9881-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Z uvedeného množství vyjde cca 8 vaflí, samozřejmě záleží na tvaru, který vlastníte. U nás se podávají nejen na snídani, ale i jako dezert. Můžete servírovat s tím, co máte rádi – jogurtem, šlehačkou, čokoládou, ovocem, oříšky. Skvělé je, že recept je velmi variabilní podle sezóny.</p><p style="text-align: justify;"><br /></p><p>A několik tipů na závěr:</p><p style="text-align: justify;">-<span style="white-space: pre;"> </span>Tato varianta je se zakysanou smetanou, ale můžete ji nahradit například ricottou – i s tou mám recept vyzkoušený.</p><p>-<span style="white-space: pre;"> </span>V receptu není mnoho cukru, sladkost doženete ovocem, medem, čokoládou atd.</p><p>-<span style="white-space: pre;"> </span>Recept můžete připravit i naslano, uberte trochu cukru a přidejte třeba parmezán</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl7d4GPOCp8IsAOEDIx-5c0rcG5gtt_CHpkNj-Au5DMKhxNrq1IbuSrBSeNSpbORU-lE0QFEHEktdTIotRBtSdI4ZB26z-6VWkzH1ofoVGAppH1Bhz3QwmHhoY3buCCkK26p6w684-SE96V2Q_AaMd3jbd9dMcsGuM7cehla0urttlfABvEk5f0yfAytT/s1164/Waffles1%20(1).jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl7d4GPOCp8IsAOEDIx-5c0rcG5gtt_CHpkNj-Au5DMKhxNrq1IbuSrBSeNSpbORU-lE0QFEHEktdTIotRBtSdI4ZB26z-6VWkzH1ofoVGAppH1Bhz3QwmHhoY3buCCkK26p6w684-SE96V2Q_AaMd3jbd9dMcsGuM7cehla0urttlfABvEk5f0yfAytT/s16000/Waffles1%20(1).jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: x-large;">VAFLE ZE ZAKYSANÉ SMETANY</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY </span></p><p><i>(asi 8 ks, podle typu vaflovače)</i></p><p><br /></p><p><br /></p><p>250 g hladké mouky</p><p>3 lžíce pískového cukru</p><p>špetka soli</p><p>1 prášek do pečiva</p><p>2 vejce</p><p>90 g rozpuštěného a vychladlého másla</p><p>180 g zakysané smetany pokojové teploty (1 kelímek)</p><p>250 ml mléka pokojové teploty</p><p><br /></p><p><br /></p><p>zakysaná smetana, čerstvé ovoce na ozdobu</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">V míse smícháme mouku, cukr, sůl a prášek do pečiva.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Přidáme vejce, rozpuštěné máslo, mléko a smetanu a vymícháme hladké nadýchané těsto. Těsto by mělo být trochu hustší než na palačinky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Rozehřejeme vaflovač a postupně lijeme těsto. Doba pečení závisí na typu vaflovače, doba se může pohybovat od 5–8 minut. Pro tento „kytičkový“ vaflovač jsem použila 1 naběračku těsta na 1 porci.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Servírujeme se zakysanou smetanou, ovocem, medem, oříšky, čokoládou a vším co máme rádi.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1GOOCOHpZStg5E4c86PeL7ied_TteRvTd/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Recept si vytiskněte zde.</a></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqehfv4vtF4M_ktq2iSeX9qiO06N7hQDCp_AL8g-r_adahTEVDV28aqN5hXUSUNLSIB-gck7_XzvWEAnd8fF6rgckSuVhdeAVm9KV5jPQsq6ssT-SRH0uQcmnB5phxM5BBvYi4DdUlpUOhs4P5CK_IolgMbHY4pTmhWZVajfSHuDvgjYD6dWVTnTK9t9x/s1200/DSC_9819-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqehfv4vtF4M_ktq2iSeX9qiO06N7hQDCp_AL8g-r_adahTEVDV28aqN5hXUSUNLSIB-gck7_XzvWEAnd8fF6rgckSuVhdeAVm9KV5jPQsq6ssT-SRH0uQcmnB5phxM5BBvYi4DdUlpUOhs4P5CK_IolgMbHY4pTmhWZVajfSHuDvgjYD6dWVTnTK9t9x/s16000/DSC_9819-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOT05hcFKlS6yNizekiLNMCboBzK2E4yZ8O0MpObsHAxgY1BU_4A2sFASYrd9YgdyVOvwmJQ9jMgZFEQ8MZf7SvobjQpO6tLeL6kdOpMQJyTGjs2XkXZrncS7FVJZk3Y6H_B13H_pYS5KbWCG9gWnb3NjOuPFWhOBDuCi2y7cDGhIaJxIqroOMrS1xWZy/s1200/DSC_9878-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOT05hcFKlS6yNizekiLNMCboBzK2E4yZ8O0MpObsHAxgY1BU_4A2sFASYrd9YgdyVOvwmJQ9jMgZFEQ8MZf7SvobjQpO6tLeL6kdOpMQJyTGjs2XkXZrncS7FVJZk3Y6H_B13H_pYS5KbWCG9gWnb3NjOuPFWhOBDuCi2y7cDGhIaJxIqroOMrS1xWZy/s16000/DSC_9878-2.jpg" /></a></div><br /><p><span style="font-size: xx-large;"><br /></span></p><p><span style="font-size: xx-large;">SOUR CREAM WAFFLES</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I've always had a lot of respect for waffles. Although it may seem like an easy dessert, which is, it is important to find the right batter to create beautifully golden and crispy waffles. My first waffles turned out horribly. Despite the guaranteed recipe, I ended up scrubbing the waffle maker for an hour. And so, I hid it in the closet again for a long time.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">However, I did not give up and after some time I tried them again. I tested and improved the batter several times to make it fluffy and easy to work with. And I also recommend having a good quality waffle maker.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">About 8 waffles will come out of the given amount, of course it depends on the type you have. We serve them not only for breakfast, but also as dessert. You can serve with whatever you like - yogurt, whipped cream, chocolate, fruit, nuts. The great thing is that the recipe is very variable depending on the season.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">And some final tips:</p><p style="text-align: justify;">- This variant is with sour cream, but you can replace it with, for example, ricotta - I have tried the recipe with that as well.</p><p style="text-align: justify;">- There is not a lot of sugar in the recipe, you can make up for the sweetness with fruit, honey, chocolate, etc.</p><p style="text-align: justify;">- You can also prepare the recipe in savory version, remove a little sugar and add, for example, Parmesan</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><i>(Makes 8 pcs based on the waffles maker type)</i></p><p><br /></p><p><br /></p><p>250 g all-purpose flour</p><p>3 spoons granulated sugar</p><p>pinch of salt</p><p>1 baking powder (7 g)</p><p>2 eggs</p><p>90 g melted and cooled butter</p><p>180 g room temperature sour cream</p><p>250 ml milk at room temperature</p><p><br /></p><p><br /></p><p>sour cream, fresh fruit for decoration</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Mix flour, sugar, salt, and baking powder in a bowl.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Add eggs, melted butter, milk, and cream and mix into a smooth fluffy batter. The batter should be a little thicker than for pancakes.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Heat up the waffle maker and gradually pour the batter. The baking time depends on the type of waffle maker, the time can vary from 5-8 minutes. For this "flower" waffle maker, I used 1 scoop of batter per 1 portion.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Serve with sour cream, fruit, honey, nuts, chocolate and everything you like.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/1Qmf9AIX3UQ5zTiqBTuhYhbOGdedGfs07/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Print the recipe here.</a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2gRRVhKNrCWdySgH761qpnyFWHqwLrsB5fe4P7KxnHG8MgpylW9NcX6myr6_KbyiAOMFnhmyJ8Q0I_9cS1mVS8k4mJOARTGsaem7u6w0DVilezChCLrO7gz1iFCPiXEuSA91a_GBVxauQOCX08ncO42SvSGfxeI0zTgNJ6RFLiVe_6t2gHnzbeg2VTQd/s1200/DSC_9949-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2gRRVhKNrCWdySgH761qpnyFWHqwLrsB5fe4P7KxnHG8MgpylW9NcX6myr6_KbyiAOMFnhmyJ8Q0I_9cS1mVS8k4mJOARTGsaem7u6w0DVilezChCLrO7gz1iFCPiXEuSA91a_GBVxauQOCX08ncO42SvSGfxeI0zTgNJ6RFLiVe_6t2gHnzbeg2VTQd/s16000/DSC_9949-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-35486298020786160682023-08-08T12:20:00.000+02:002023-08-08T12:20:00.956+02:00LETNÍ RAJČATOVÁ GALETKA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEZ2u82xyazTpMy0EVL2SGCRHQCh16FI6fOeni_3FlfJJMzpvEI71lNUrASTuP6eoBqETKPIFCWeUthXL0yQLMA4WuPf11ftCeJyDEs3iIEih0RJRtyL6i7aj0DqvHsKStd9MmLHoWNlnMN2VBpaGU6uiioyXmi5YftpgcbWsuzBuDoAP82nnBFQ3SBVR/s1200/DSC_9210-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEZ2u82xyazTpMy0EVL2SGCRHQCh16FI6fOeni_3FlfJJMzpvEI71lNUrASTuP6eoBqETKPIFCWeUthXL0yQLMA4WuPf11ftCeJyDEs3iIEih0RJRtyL6i7aj0DqvHsKStd9MmLHoWNlnMN2VBpaGU6uiioyXmi5YftpgcbWsuzBuDoAP82nnBFQ3SBVR/s16000/DSC_9210-2.jpg" /></a></div><p><br /></p><p style="text-align: justify;">Myslím, že se jedná o historicky první vyloženě slaný recept na blogu za tu dobu, co ho píšu. Nemám úplně v úmyslu měnit koncept blogu, ale řekla jsem si, že sem tam přidám slaný pečící recept. Většinou to budou zřejmě slané koláče, protože ty nejen ráda peču při různých příležitostech, ale také jsou u nás velmi oblíbené. Navíc jsou skvělým, jak využít přebytky nebo velkou úrodu ze zahrádky.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt8vHsT5c9x7GU4xrVoRECytQganG6awJXJac1RrCDpT2sen-iXIcCHFHzmzAbsdonG37e_rjmQXnCPyOo47bw5iwD8LcRM0ikrmN_McZsPBePtUTT6YrDYyU9wLOpfEWgry0YiqmSlhXVTJuseWI2H_8LTo0wFbFaW3cbFP_zomDj--4DvoR8a9ZuH1e/s1200/DSC_9043-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt8vHsT5c9x7GU4xrVoRECytQganG6awJXJac1RrCDpT2sen-iXIcCHFHzmzAbsdonG37e_rjmQXnCPyOo47bw5iwD8LcRM0ikrmN_McZsPBePtUTT6YrDYyU9wLOpfEWgry0YiqmSlhXVTJuseWI2H_8LTo0wFbFaW3cbFP_zomDj--4DvoR8a9ZuH1e/s16000/DSC_9043-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Právě tyto letní měsíce jsou obdobím, kdy na zahradě dozrává vše zároveň a sami to ujíst nestihneme. Něco rozdáme, něco se zavaří na zimu, ale někdy je toho opravdu hodně. Letos se nám urodilo neskutečné množství rajčat. Proto jsem se opět rozhodla upéct oblíbenou rajčatovou galetku. Je opravdu rychlá a jednoduchá a letních chutí má na rozdávání. Vycházela jsem z klasického salátu caprese, proto je tento recept s mozzarellou, ale funguje i s jinými druhy sýrů nebo s jejich kombinací a pokaždé bude mít trochu jinou chuť. Navíc jsem k pestu přidala dijonskou hořčici a vinný ocet. Tyto dvě ingredience dodají koláči novou chuť.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMlolVoPEqRIN89HKsg81gG1rYE4ff1x3vW6lEi1_xlg7MbaNBgbo9aZm1tGHKmHTaDCE9ED5lO7YkRHpc8hGPpN4g2wbOV03lYySZdwsgvISeDlr2lS1kKz1y1k9lewBh2KSZLvj6LZhjN4XDDK5rKjh3aTXS6fqRpF0-hS6iNNOtu8_cueIXSY41hBk/s1200/DSC_8649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMlolVoPEqRIN89HKsg81gG1rYE4ff1x3vW6lEi1_xlg7MbaNBgbo9aZm1tGHKmHTaDCE9ED5lO7YkRHpc8hGPpN4g2wbOV03lYySZdwsgvISeDlr2lS1kKz1y1k9lewBh2KSZLvj6LZhjN4XDDK5rKjh3aTXS6fqRpF0-hS6iNNOtu8_cueIXSY41hBk/s16000/DSC_8649.jpg" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjYuG5D63hQie9UrU-8b_FnVXuh4oCq1GvyfKEgjCa4_pGA4ryO1Is1-DpZJwtYRT_mTj-Yg2i9a82ZmHklgYRZqWdm4bQd6mq25JKNGKcM1fhjP0N0q4d1k_5NeYHfnl7exDwpBf2H7YX7wLYmU5AddApNOtu_cev2aDDfzefRjD4eeAwYeVJ46hMmjY/s1200/Tomatoes.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjYuG5D63hQie9UrU-8b_FnVXuh4oCq1GvyfKEgjCa4_pGA4ryO1Is1-DpZJwtYRT_mTj-Yg2i9a82ZmHklgYRZqWdm4bQd6mq25JKNGKcM1fhjP0N0q4d1k_5NeYHfnl7exDwpBf2H7YX7wLYmU5AddApNOtu_cev2aDDfzefRjD4eeAwYeVJ46hMmjY/s16000/Tomatoes.jpg" /></a></p><br /><p><br /></p><p><span style="font-size: x-large;">LETNÍ RAJČATOVÁ GALETKA</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENCE</span></p><p>(<i>na 1 galetku, pro 2 hladové osoby, pokud chcete nasytit větší množství, udělejte raději dvojitou dávku</i>)</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">TĚSTO</span></p><p><br /></p><p>220 g hladké mouky</p><p>125 g studeného másla</p><p>½ kávové lžičky soli</p><p>1 vejce</p><p>1 žloutek</p><p>2 lžíce studeného mléka</p><p><br /></p><p><i>Tip: do těsta můžete přidat 1 lžíci sušeného rozmarýnu nebo tymiánu</i></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">NÁPLŇ</span></p><p><br /></p><p>75 g bazalkového pesta</p><p>3 lžíce dijonské hořčice</p><p>0,5 lžíce červeného vinného octa</p><p>200 g mozzarelly nebo jiného sýra (lez použít i fetu, jemný čedar – nejlépe je nastrouhat sýr nahrubo)</p><p>500–600 g rajčat (pokud máte možnost, nakombinujte různé druhy rajčat)</p><p>1 lžíce olivového oleje</p><p><br /></p><p><br /></p><p>Vejce na potření</p><p>Černý sezam nebo jiná semínka na posypání</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">TĚSTO</span></p><p><br /></p><p><br /></p><p>Přípravu začneme těstem.</p><p><br /></p><p style="text-align: justify;">V míse smícháme mouku se solí, případně se sušenými bylinkami. Přidáme studené máslo nakrájené na kostičky a pomocí nože nebo prsty zpracováváme těsto, dokud nevznikne konzistence drobenky. Přidáme vejce a žloutek a dobře zapracujeme, dokud z těsta nevznikne kompaktní koule. V případě, že se těsto nechce spojit, přidáme po lžících mléko. To přidáváme opravdu postupně a po každé lžíci dobře zapracujeme – je možné, že podle velikosti vajíček už nebude nutné mléko ani přidávat.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Takto vypracované těsto zabalíme to potravinové folie a dáme odpočinout na 30 minut do lednice.</p><p><br /></p><p><br /></p><p>NÁPLŇ</p><p><br /></p><p><br /></p><p>V čase, kdy nám těsto odpočívá v lednici si připravíme náplň.</p><p><br /></p><p>Pesto smícháme s dijonskou hořčicí a vinným octem.</p><p><br /></p><p>Sýr nastrouháme nahrubo.</p><p><br /></p><p>Rajčata nakrájíme na kolečka, menší cherry rajčata stačí rozkrojit na polovinu.</p><p><br /></p><p><br /></p><p><br /></p><p>DOKONČENÍ</p><p><br /></p><p><br /></p><p style="text-align: justify;">Troubu si předehřejeme na 175 °C, dolní i spodní ohřev.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Těsto vyndáme z lednice a na pomoučeném vále vyválíme na kulatou placku o tloušťce 3-4 mm. Opatrně ji pomocí válečku přeneseme na plech vyložený pečicím papírem.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Směs pesta rozetřeme na těsto, okraje cca 2 cm necháme volné. Rozprostřeme nastrouhaný sýr a poklademe rajčaty (klidně v několika vrstvách).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Opatrně začneme přehýbat okraje těsta na rajčata, překrýváme je a jemně stlačujeme. Rajčata potřeme olivovým olejem. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Okraje těsta potřeme rozkvedlaným vajíčkem a posypeme sezamem nebo jinými semínky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vložíme do trouby a pečeme cca 40–45 minut, dokud těsto nezíská zlatavou barvu.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1wQe2WH9vEdpa6A6K6JIcXr56PuxXtKe8/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">TISK RECEPTU</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46lLRsXgZhAHe18e8UYqri_F2w1UclEqKGXbbpf8KjPnQq0_Q0dfl74JsvNRAhevCrLeC4DrubNu5azi5wSKBQ9CEtCN0wdhF6PHSfXkBtoWyKfAEux8mQ_h8DjEeSV5VAC_Sb60muCjcztDgmbLqJpwJNNuJhfYFiM5x0IGFa1sWs4e3eDEsPSghxtCz/s1200/DSC_9142-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46lLRsXgZhAHe18e8UYqri_F2w1UclEqKGXbbpf8KjPnQq0_Q0dfl74JsvNRAhevCrLeC4DrubNu5azi5wSKBQ9CEtCN0wdhF6PHSfXkBtoWyKfAEux8mQ_h8DjEeSV5VAC_Sb60muCjcztDgmbLqJpwJNNuJhfYFiM5x0IGFa1sWs4e3eDEsPSghxtCz/s16000/DSC_9142-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEY18R3j4iljq52yekFrEwGhSX-rkeEdit9Ntiw2YfP1fgcrG3DnxppjceURJSjxopBQ9bkB7UE7ci5K9In0GlhyBN27A0oXzB5rpu9TVlJi2sf2CBUmsTDfBsPNwWVB_x9ptcbdS8xsWOmkFede6mBBF7vPpIGIEnJ4kTq4fqSqZsuFBSlxX8qMRu0-K/s1200/DSC_9076-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEY18R3j4iljq52yekFrEwGhSX-rkeEdit9Ntiw2YfP1fgcrG3DnxppjceURJSjxopBQ9bkB7UE7ci5K9In0GlhyBN27A0oXzB5rpu9TVlJi2sf2CBUmsTDfBsPNwWVB_x9ptcbdS8xsWOmkFede6mBBF7vPpIGIEnJ4kTq4fqSqZsuFBSlxX8qMRu0-K/s16000/DSC_9076-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWbEs0iu9cBDaDvoD3WTaiJhnheUXvzvYthnKtyOFbZzOBUvHyKRscc7ZG73YmQUecwup4Mj9Hj5sriMWG_9qbul_7Rr_LsROQpBcB8xNIU_eexAbB6s34s-dPRif5f09tH80Tt3dt7gHsk6sYpAfYh-NzE0QzJjfiH137Dr7kH2rKf3XUhPBTHHfgy3Q/s1200/DSC_8674.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWbEs0iu9cBDaDvoD3WTaiJhnheUXvzvYthnKtyOFbZzOBUvHyKRscc7ZG73YmQUecwup4Mj9Hj5sriMWG_9qbul_7Rr_LsROQpBcB8xNIU_eexAbB6s34s-dPRif5f09tH80Tt3dt7gHsk6sYpAfYh-NzE0QzJjfiH137Dr7kH2rKf3XUhPBTHHfgy3Q/s16000/DSC_8674.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: x-large;">SUMMER TOMATO GALETTE</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I think this is my first ever savory recipe on the blog in the time I've been writing it. I don't really intend to change the concept of the blog, but I thought I'd add a savory baking recipe here and there. Most of the time it will probably be savory pies, because not only do I like to bake them on various occasions, but we like them. Plus, they're a great way to use leftovers or a big harvest from the garden.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">These summer months are the time when everything ripens in the garden at the same time, and we don't have time to eat it ourselves. We give something to our friends, something is preserved for the winter, but sometimes we have really a lot. This year we had an incredible amount of tomatoes. That's why I decided to bake my favorite tomato galette again. It's quick and easy, and it's full of summer flavors. I started from the classic caprese salad, that's why this recipe is with mozzarella, but it works with other types of cheese or a combination of them and it will have a slightly different taste every time. In addition, I added Dijon mustard and wine vinegar to the pesto. These two ingredients are a gamechanger.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p>(<i>for 1 galette, for 2 hungry persons, if you want to feed more persons, make a double batch</i>)</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">SHORTCRUST PASTRY</span></p><p><br /></p><p>220 g all-purpose flour</p><p>125 g cold butter</p><p>½ tsp salt</p><p>1 egg</p><p>1 egg yolk</p><p>2 tbsp cold milk</p><p><br /></p><p><i>Tip: you can add 1 tbsp of dried rosemary or thyme to the pastry</i></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">FILLING</span></p><p><br /></p><p>75 g basil pesto</p><p>3 tbsp Dijon mustard</p><p>0.5 tbsp red wine vinegar</p><p>200 g of mozzarella or other cheese (you can also use feta, fine cheddar – it is best to grate the cheese coarsely)</p><p>500-600 g tomatoes (if you have the opportunity, combine different types of tomatoes)</p><p>1 tbsp olive oil</p><p><br /></p><p>1 egg </p><p>Black sesame or other seeds for sprinkling</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">SHORT CRUST PASTRY</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Start the preparation with the short crust pastry.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In a bowl, mix the flour with salt and dried herbs. Add the cold butter cut into cubes and work the pastry with a knife or fingers until it has the consistency of crumbs. Add egg and yolk and mix well until the pastry forms a compact ball. If the dough does not want to come together, add milk a spoonful at a time. Add it gradually and work it in well after each spoonful - it is possible that, depending on the size of the eggs, it will not even be necessary to add milk.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Wrap the pastry prepared in this way in food foil and let it rest for 30 minutes in the refrigerator.</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">FILLING</span></p><p><br /></p><p><br /></p><p>While the pastry is resting in the fridge, prepare the filling.</p><p><br /></p><p>Mix the pesto with Dijon mustard and wine vinegar.</p><p><br /></p><p>Grate the cheese coarsely.</p><p><br /></p><p>Cut the tomatoes into rounds, just cut the smaller cherry tomatoes in half.</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">FINISHIN</span><span style="font-size: large;">G</span></p><p><br /></p><p style="text-align: justify;">Preheat the oven to 175 °C, upper and lower heating.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Take the dough out of the fridge and roll it out on a floured surface into a 3-4 mm thick large circle. Using a rolling pin, carefully transfer it to a baking sheet lined with baking paper.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Spread the pesto mixture on the pastry, leaving the edges about 2 cm free. Spread the grated cheese and cover with tomatoes (just in several layers).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Begin carefully to fold the edges of the pastry over the tomatoes, overlap them and press gently. Brush the tomatoes with olive oil.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Brush the edges of the cake with beaten egg and sprinkle with sesame or other seeds.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Place in the oven and bake for about 40-45 minutes, until the crust turns golden brown.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/1sbFz4c4GrYve_kawshfaFABMHRRY6eOu/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">PRINT RECIPE</a></p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWHiKucFP_mBFOLBbyp7lhgTUCsFPYIUwT6edWpy6wVuOn37rW3TPeIP5t3RBMufach_3AxH_it5S5bCdvwyCgaZDEvAkefqKIYfsqk2t7d5LW23vLCyXJkr0IkEpFvDQWt6NZJ33AasvS9oyIh4d5dE1MDLenLVn1PrYi7fnA2Mj_ndy6Nxsnvw13C6L/s1200/DSC_8644.jpg" imageanchor="1" style="clear: left; 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text-align: center;"><br /></div><br /><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-90785326853025210102023-08-02T12:30:00.013+02:002023-08-02T16:03:48.669+02:00STOLOVÁNÍ INSPIROVANÉ PROVENCE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuxOLcy80BzDSYYol89q4EAJokTduDw8wKgL3w9oltrEqpFbyEOexmeeI669u6mLdXqB1mF834HU4Id6dbX10b1KI5kPzI2kKTj64jhleIwx4NlpnfFkdK5nBp7TpoNndSnPirYqYZtK822aT4MiUMEpDvNcyZuB6ZEXuLgAkMgpgX3hXNPpnHvQVoy1Q/s1200/DSC_7502-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuxOLcy80BzDSYYol89q4EAJokTduDw8wKgL3w9oltrEqpFbyEOexmeeI669u6mLdXqB1mF834HU4Id6dbX10b1KI5kPzI2kKTj64jhleIwx4NlpnfFkdK5nBp7TpoNndSnPirYqYZtK822aT4MiUMEpDvNcyZuB6ZEXuLgAkMgpgX3hXNPpnHvQVoy1Q/s16000/DSC_7502-2.jpg" /></a></div><br /><p></p><p style="text-align: justify;">Vždycky se mi líbily krásně prostřené stoly a také je ráda pro speciální příležitosti chystám. Od výběru ubrusů a ubrousků, nádobí, dekorací a květin. Pěkně prostřený stůl nejenže zpříjemní stolování, ale dokáže navodit tu správnou atmosféru. A také nás přenést do jiného světa. Není potřeba vytvářet nic přehnaného. Důležité je zaměřit se na barevnou paletu a drobné detaily.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Inspiraci na toto stolování jsem dostala ihned, jakmile jsem rozbalila nové pozadí na focení, ve stylu tak typicky světle modrých okenic francouzské Provence. V mysli se mi promítaly všechny barvy a vůně, které mi tento kraj připomínají. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ArbsJsB2IyhHAbj84joPxLN6j8SzEKr06NDRIfwjbk1aDcoHWHmAnJEDV0K2YhGLC4MiCnEL2ofxVnGUzb9EQypZuGNa14aTOgzdzcQ8fxIKGd4zUtbM0lcp7WTiS4Im18mdwDCWCdBlbhx57kmG60KlaE5TWOUYHNB-_96OH2EU9qzAIb5H3JjQECP/s1200/Provence%20style%202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2ArbsJsB2IyhHAbj84joPxLN6j8SzEKr06NDRIfwjbk1aDcoHWHmAnJEDV0K2YhGLC4MiCnEL2ofxVnGUzb9EQypZuGNa14aTOgzdzcQ8fxIKGd4zUtbM0lcp7WTiS4Im18mdwDCWCdBlbhx57kmG60KlaE5TWOUYHNB-_96OH2EU9qzAIb5H3JjQECP/s16000/Provence%20style%202.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk7zFZItzjjbu2lC6A-Q2FmXn4UEKjfMmfMI26XF6t8K4LKrEGZX_6aT6zE6wbtwuwAUVm4Fc9Ll50OlXkHbNcEXYujZzwUijS5KK01R2MKCng6Nl-cMRdWeVp7S03EZcG2s-5YaowLbW5fNs8XEXSiADXjEA1l9wCRbMLHpAFs5zAqpv1KrZSB_XFwJT/s1200/Provence%20style.jpg" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk7zFZItzjjbu2lC6A-Q2FmXn4UEKjfMmfMI26XF6t8K4LKrEGZX_6aT6zE6wbtwuwAUVm4Fc9Ll50OlXkHbNcEXYujZzwUijS5KK01R2MKCng6Nl-cMRdWeVp7S03EZcG2s-5YaowLbW5fNs8XEXSiADXjEA1l9wCRbMLHpAFs5zAqpv1KrZSB_XFwJT/s16000/Provence%20style.jpg" /></a></div><p><br /></p><p><span style="font-size: xx-large;">STOLOVÁNÍ INSPIROVANÉ PROVENCE</span></p><p><br /></p><p>Níže najdete několik jednoduchých tipů, jak se přenést do Provence.</p><p><br /></p><p><br /></p><p>Barevná paleta – při vzpomínce na Provence se mi vybaví modrá, azurová, zelenkavá, fialová a žlutá.</p><p><span style="white-space: normal;"><span style="white-space: pre;"> </span>Světle modrá připomíná typické okenice vesniček a městeček v Provence</span></p><p><span style="white-space: normal;"><span style="white-space: pre;"> </span>Azurová – barva moře</span></p><p><span style="white-space: normal;"><span style="white-space: pre;"> </span>Zelenkavá – barva olivovníků</span></p><p><span style="white-space: normal;"><span style="white-space: pre;"> </span>Fialová – barva levandule</span></p><p><span style="white-space: normal;"><span style="white-space: pre;"> </span>Žlutá – slunce</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Nádobí – použila jsem kombinaci neutrální bílé barvy talířů a talířů s modro bílým dekorem. Doplnila jsem bavlněným ubrouskem azurové barvy, dozdobeným pár snítkami levandule.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Květiny – místo klasické kytice jsem použila snítky rakytníku (případně použijte olivovník), citrony a levanduli, které jsem naaranžovala doprostřed stolu.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Sklenice – sklenice na vodu a víno nesmí ve Francii chybět, protože ke každému posezení je radost vychutnat si dobré víno.</p><p><br /></p><p style="text-align: justify;">Textilie – volte lehké a vzdušné textilie, jako je len nebo bavlna, které navodí lehký větřík od moře.</p><p><br /></p><p><br /></p><p style="text-align: justify;">Budu se těšit na vaše fotky, pokud se necháte inspirovat.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpA8jiEA0k517V7XsXE4HCCnSLhU-4IIn5p49Zz2tqhqDMtIXG7_bb5JaFfiuLJSUDXAfsX02LVk_f1SDyzYGhTkdnrU_P-I4JeAY_8ujvYGQPYYICGRcyLxfr0GQa0heADE5jjmuW3GxeDLCzT0QmrVLifputjxvca39WmFAze9MaF4UqR7A9voSYG0B/s1067/Wine%20Provence%201%20(1).gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpA8jiEA0k517V7XsXE4HCCnSLhU-4IIn5p49Zz2tqhqDMtIXG7_bb5JaFfiuLJSUDXAfsX02LVk_f1SDyzYGhTkdnrU_P-I4JeAY_8ujvYGQPYYICGRcyLxfr0GQa0heADE5jjmuW3GxeDLCzT0QmrVLifputjxvca39WmFAze9MaF4UqR7A9voSYG0B/s16000/Wine%20Provence%201%20(1).gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdG9FmfIMUJooWuq2dPBfggHmTVet15MC6zHeHshZK4pVTfDI963lMpTHNuzpiQ6pUfvi-H2MEszij8dTMry1csYHFDlYSTUWGDABJW68NiPjAY4LPK_5G6vRfoIlTm9k6jk_htaJyxtBbmPcPPzaGBCjPc16yVb9qA_8I0t3fv5MD-X0-SwEwUK-w9aV/s1200/DSC_7666-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdG9FmfIMUJooWuq2dPBfggHmTVet15MC6zHeHshZK4pVTfDI963lMpTHNuzpiQ6pUfvi-H2MEszij8dTMry1csYHFDlYSTUWGDABJW68NiPjAY4LPK_5G6vRfoIlTm9k6jk_htaJyxtBbmPcPPzaGBCjPc16yVb9qA_8I0t3fv5MD-X0-SwEwUK-w9aV/s16000/DSC_7666-2.jpg" /></a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a8bHSq_OWgOtpaYS_zHabRxV2aEkrUBoEBEioRDMgAkMKrQSpU6gCqp_AykOLT40Fx3EzhB-ZcfzW1_Ye8frUwepv2_LM9rKeJzpGjVpLyZ6Zi22gnoZ_k0k7h1m7Cfo5dS_UdOSUFmwNXduYHBr2tk19hirAcnsQXdhYB4KNQRFeXXh3eDh0ciw1UPr/s1200/DSC_7653-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a8bHSq_OWgOtpaYS_zHabRxV2aEkrUBoEBEioRDMgAkMKrQSpU6gCqp_AykOLT40Fx3EzhB-ZcfzW1_Ye8frUwepv2_LM9rKeJzpGjVpLyZ6Zi22gnoZ_k0k7h1m7Cfo5dS_UdOSUFmwNXduYHBr2tk19hirAcnsQXdhYB4KNQRFeXXh3eDh0ciw1UPr/s16000/DSC_7653-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOubul96Z7koyyOmRSY1RwtZ1YdK8rKwXtSsEXqEiGtOTlMvHvXsvaEIec8HBXLNTe1cBOJ07JUYNIjRas7s0-HJdZaipx7DoWE0LC2mHqcVZtdu_nGCM3tYpyvwaGrKSWO7_H0ULETgPMbCdCPSLnRjJjAN7H1H6UF0Q3vB_d64ou_HH29PtabPwqtI2M/s1200/DSC_7512-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOubul96Z7koyyOmRSY1RwtZ1YdK8rKwXtSsEXqEiGtOTlMvHvXsvaEIec8HBXLNTe1cBOJ07JUYNIjRas7s0-HJdZaipx7DoWE0LC2mHqcVZtdu_nGCM3tYpyvwaGrKSWO7_H0ULETgPMbCdCPSLnRjJjAN7H1H6UF0Q3vB_d64ou_HH29PtabPwqtI2M/s16000/DSC_7512-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: x-large;"> TABLE SETTING INSPIRED BY PROVENCE</span></p><p><br /></p><p style="text-align: justify;">I‘ve always had a thing for beautiful table settings and I also like to prepare them for special occasions. From a selection of tablecloths and napkins, tableware, decorations, and flowers. A nicely set table not only makes dining more pleasant but can create the right atmosphere. And take us to another world. There is no need to create anything complicated. It is important to focus on the color palette and small details.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I got the inspiration for this Provence inspired table setting immediately when I unpacked the new background for the photo shoot, in the style of the light blue Provence shutters. All the colors and smells that remind me of this region were projected in my mind.</p><p><br /></p><p><br /></p><p>Below you will find some simple tips on how to transport yourself to Provence.</p><p><br /></p><p><br /></p><p>Color palette – blue, azure, greenish, purple and yellow come to mind when I think of Provence.</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>The light blue is reminiscent of the typical shutters of villages and towns in Provence</p><p>Azure - the color of the sea</p><p>Greenish - the color of olive trees</p><p>Purple - the color of lavender</p><p>Yellow – the color the sun</p></blockquote><p><br /></p><p style="text-align: justify;">Tableware - I used a combination of neutral white plates and plates with blue and white decor. I completed it with a cotton napkin of azure color, decorated with a few sprigs of lavender.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Flowers – instead of a classic bouquet, I used sprigs of sea buckthorn (or use an olive tree), lemons and lavender, which I arranged in the middle of the table.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Glasses - glasses for water and wine cannot be missing in France, because every meeting is an opportunity to enjoy good wine.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Fabrics – choose light and airy fabrics such as linen or cotton that will bring in a light breeze from the sea.</p><p><br /></p><p><br /></p><p>I will look forward to your photos if you get inspired.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDdqtDjHIHgzPPlycMVxbUw9RSlutCR1avkY0KRSSUco-kZQg8lX2VAcvkE9mmFlBsUDp7h2gAnP9aVMS6V5dPY963pe9JRTR6rpQ1UVgGj1L-zETd0WMpd1yk-njz59KHHG32GAa4vJr504swqXaf5n5SjAAcYba0J_vpp-dUVxQNMTtQq7d5dsU2qrI/s800/Provence1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDdqtDjHIHgzPPlycMVxbUw9RSlutCR1avkY0KRSSUco-kZQg8lX2VAcvkE9mmFlBsUDp7h2gAnP9aVMS6V5dPY963pe9JRTR6rpQ1UVgGj1L-zETd0WMpd1yk-njz59KHHG32GAa4vJr504swqXaf5n5SjAAcYba0J_vpp-dUVxQNMTtQq7d5dsU2qrI/s16000/Provence1.jpg" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vM9Vtsz3P9Y-gVTHk8ppvnl7enY-UjGLz91lTEmtVtLuysmzi1jaolts-qrttK0LZHg8LktlmlOgrIkMD8N1Qawf7P575s0z-gRFBNRnstYc5cW-7L0WasuA_lnb8KGos8TYvarNntBilm_EB_VpYNPRY4zGtYpl5uCnHW4s9hEiBtbYE_NP_Opx43s6/s1200/DSC_7665-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vM9Vtsz3P9Y-gVTHk8ppvnl7enY-UjGLz91lTEmtVtLuysmzi1jaolts-qrttK0LZHg8LktlmlOgrIkMD8N1Qawf7P575s0z-gRFBNRnstYc5cW-7L0WasuA_lnb8KGos8TYvarNntBilm_EB_VpYNPRY4zGtYpl5uCnHW4s9hEiBtbYE_NP_Opx43s6/s16000/DSC_7665-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIGoN0K4FpOaGsS3daCWpdnoX6dnjvu010hycfT8CA0_ZE0KBugvKQqYpn58jgqrtEdlsCIxpO6-_82ykO3RTVZfsWzgKcnLZ_SLF3CLV5KWQ-0bsCE0GKT_9Z6t-qDtj2dd4l8wzc_bvPTpm5qj__eMWlghetc9qmvJIz39RjGOjOyO5h8eI7oDzlHLS/s1200/DSC_7459-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIGoN0K4FpOaGsS3daCWpdnoX6dnjvu010hycfT8CA0_ZE0KBugvKQqYpn58jgqrtEdlsCIxpO6-_82ykO3RTVZfsWzgKcnLZ_SLF3CLV5KWQ-0bsCE0GKT_9Z6t-qDtj2dd4l8wzc_bvPTpm5qj__eMWlghetc9qmvJIz39RjGOjOyO5h8eI7oDzlHLS/s16000/DSC_7459-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhjH3pNeDvWeOLMujXno3soadNkz_3OCIk8_ayEC_shHiMBVzuK1EXVYyJWh7s7DgplRZ6WHO-Z0xeL8RME6DpIvyc5YDRrFeC68sQzgW3lPTuhfw8ByFHKaN3sys-sPvTe7sxqDTswysSS8jCvijv8QuMYXHVtzlMZNsjCg3BUkwDniYtjC20SI8pQON/s1200/DSC_7634-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhjH3pNeDvWeOLMujXno3soadNkz_3OCIk8_ayEC_shHiMBVzuK1EXVYyJWh7s7DgplRZ6WHO-Z0xeL8RME6DpIvyc5YDRrFeC68sQzgW3lPTuhfw8ByFHKaN3sys-sPvTe7sxqDTswysSS8jCvijv8QuMYXHVtzlMZNsjCg3BUkwDniYtjC20SI8pQON/s16000/DSC_7634-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sk5c5G8CqwVy8cPrl9NHuLrNm8JxD3k9SXnVWaA6JCkY8xzdxYph0U3YJvsQbNfoRxkw6JK2ieaPiNQ7PwVmvd87vUqGm2cYWCe55eNjoTzTz_lpA13dmluhe0jrRQ88GURKvX32YObL8RXNNZ9HMJ3uuSTtjXTDi-ymh_QyFkMmfV70buLmVd20pFEZ/s1200/DSC_7473-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sk5c5G8CqwVy8cPrl9NHuLrNm8JxD3k9SXnVWaA6JCkY8xzdxYph0U3YJvsQbNfoRxkw6JK2ieaPiNQ7PwVmvd87vUqGm2cYWCe55eNjoTzTz_lpA13dmluhe0jrRQ88GURKvX32YObL8RXNNZ9HMJ3uuSTtjXTDi-ymh_QyFkMmfV70buLmVd20pFEZ/s16000/DSC_7473-2.jpg" /></a></div><br /><p><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-10886903260470437612023-07-26T13:29:00.002+02:002023-07-26T14:23:34.120+02:00BROSKVOVÝ DŽEM S VANILKOU<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIA2BpYJ2q4G-PVATlIfH44vo9IuqYeL7qWvgnHuClufRi7f2GhTfX66KYdRP5O8_2aeOqiVhWpyMzKTQQLiZI7fjXO19MS9AxtQ40FfeyqEINkBQCHpIppbcrmCqHKEkt2n-ujyNVfWCvDBbY26O6D3ahKja8YAcVYFh4mU7R1jh4TCxYY_zSBJCDCVR/s1200/DSC_6157-2.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIA2BpYJ2q4G-PVATlIfH44vo9IuqYeL7qWvgnHuClufRi7f2GhTfX66KYdRP5O8_2aeOqiVhWpyMzKTQQLiZI7fjXO19MS9AxtQ40FfeyqEINkBQCHpIppbcrmCqHKEkt2n-ujyNVfWCvDBbY26O6D3ahKja8YAcVYFh4mU7R1jh4TCxYY_zSBJCDCVR/s16000/DSC_6157-2.jpg" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: justify;">Příprava džemů je skvělým způsobem, jak si uchovat poklady přírody. I když jíme hodně ovoce ze zahrádky nebo z něj pečeme koláče, nikdy se nám nepodaří spotřebovat všechno. A tak jej zavařujeme nebo z něj děláme džem, abychom si v zimě připomněli chutě léta. Když si otevřu skleničku jahodového nebo rybízového džemu a ucítím tu vůni, je to jako se na chvilku zase ocitnout v parném letním dnu.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVI9Wcr_xwV996E9eBHfKEG9PeHhU3GMM6_C1pytMgnZS5DeuDqibWA5kAvUvoplBucExf7gMI54tPPI5NEV0DsKAOlaT2UcrwcoBovMOS5FV8fmnn86KqPejPiClkMSN9CpHSi2PBAibEAxKTeNPqiw88M9olA0vjPEBOqoBMhf4BgPE-ArndK4ehl4Z/s1200/DSC_5508.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVI9Wcr_xwV996E9eBHfKEG9PeHhU3GMM6_C1pytMgnZS5DeuDqibWA5kAvUvoplBucExf7gMI54tPPI5NEV0DsKAOlaT2UcrwcoBovMOS5FV8fmnn86KqPejPiClkMSN9CpHSi2PBAibEAxKTeNPqiw88M9olA0vjPEBOqoBMhf4BgPE-ArndK4ehl4Z/s16000/DSC_5508.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">K našim oblíbeným, které připravujeme každý rok, patří jahodový a rybízový. A pak podle úrody. Letos jsem udělala také několik skleniček broskvového. Broskve ráda kombinuji s bylinkami – tymiánem nebo rozmarýnem, ale spíš pro koláče, protože doma se tyto chutě s úspěchem moc nesetkávají. Tentokrát jsem tak přidala jen vanilku. Kromě džemů, které plánujeme používat na plnění cukroví, třeba lineckého, připravujeme většinu džemů s kousky ovoce a jinak tomu není ani tentokrát. A musím říct, že je to opravdu létu zabalené ve skleničce. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEVLax9aTg3FPRsQU8W9psmBV9nqis8owDAqtQPnNz7rHaythnh61gfvyA77fJp5g3X44BA3N2itM6tw7r42P-8Z5zrvehHJUK6DCFLIQOG31VQ4paQ1dkh0DvEd32LW0K-AllJNBVjQNWmX77IOESQYB-4WK79WymehFuz9pU-1NAEMUnAMzG7ugoOfI/s1200/DSC_6273-2.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEVLax9aTg3FPRsQU8W9psmBV9nqis8owDAqtQPnNz7rHaythnh61gfvyA77fJp5g3X44BA3N2itM6tw7r42P-8Z5zrvehHJUK6DCFLIQOG31VQ4paQ1dkh0DvEd32LW0K-AllJNBVjQNWmX77IOESQYB-4WK79WymehFuz9pU-1NAEMUnAMzG7ugoOfI/s16000/DSC_6273-2.jpg" /></a></div><br /><br /></div><p style="text-align: justify;">Než začneme s přípravou, několik rad na začátek:</p><p style="text-align: justify;">Použijte hrnec se silnějším dnem a ne příliš vysoký.</p><p style="text-align: justify;">Aby vám džem dlouho vydržel, sterilizujte zavařovací sklenice i víčka. Osobně je sterilizuji v troubě. Sklenice i víčka nejprve umyjeme teplou vodou a saponátem, opláchneme čistou vodou a necháme uschnout. Dáme na plech vyložený pečicím papírem a sterilizujeme 10 minut v troubě vyhřáté na 160°C.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd--vLQMIvtDUwtND1ecw2WZrR5nKMgb3Le7wQWvG2jxRoinPM4ZLZ0PUVbKTCzkuat4SiHBhnnzan6Sh5B1EAAiZwO19PmheQWBy9XSfb0vg38Zw74_-0GsW1xq_Ew5LV1631Es7yAhsPqF-o3GNMo9eWDreqfShnLztu2hwozZhUaa-6lAxhLuvqSeOU/s1200/DSC_5665-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd--vLQMIvtDUwtND1ecw2WZrR5nKMgb3Le7wQWvG2jxRoinPM4ZLZ0PUVbKTCzkuat4SiHBhnnzan6Sh5B1EAAiZwO19PmheQWBy9XSfb0vg38Zw74_-0GsW1xq_Ew5LV1631Es7yAhsPqF-o3GNMo9eWDreqfShnLztu2hwozZhUaa-6lAxhLuvqSeOU/s16000/DSC_5665-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p><span style="font-size: x-large;">BROSKVOVÝ DŽEM S VANILKOU</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><br /></p><p>(cca 3–4 skleničky)</p><p><br /></p><p><br /></p><p>1 kg broskví </p><p>500 g cukru</p><p>1 vanilkový lusk</p><p>10 g pektinu</p><p>šťáva z 1,5 citronu</p><p><br /></p><p><br /></p><p>varianta se želírovacím prostředkem:</p><p>1 kg broskví </p><p>500 g cukru</p><p>1 vanilkový lusk</p><p>1 Gelfix 2:1</p><p><br /></p><p><br /></p><p style="text-align: justify;"><span style="font-size: large;">POSTUP</span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nejprve si připravíme sklenice a sterilizujeme je (dle informací výše).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Broskve omyjeme (používáme dobře vyzrálé a jen zdravé ovoce), vyndáme pecky a nakrájíme na menší kousky. Nechávám i se slupkou. (V případě, že slupku na broskvích nechcete, spařte celé broskve nebo opalte lehce slupku flambovací pistolí a slupku poté stáhněte).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Přesypeme do větší mísy, zasypeme cukrem (stranou si necháme 4 lžíce cukru) a dáme odležet do ledničky na 4-6 hodin. Ovoce pustí šťávu, díky které bude džem lahodnější. Po vytažení z lednice promícháme a semínka z vanilkového lusku. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Přendáme do hrnce a na mírném ohni vaříme 10–15 minut. V této fázi přidáme pektin /želírovací prostředek smíchaný s cukrem a za občasného míchání přivedeme k varu. Nakonec přidáme citronovou šťávu. Vaříme ještě 5–10 minut.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Že je džem uvařený zjistíme tak, že kápneme trochu džemu na talíř, který na chvilku vložíme do mrazáku. Pokud drží spolu a má rosolovitou konzistenci, je hotový. Pokud teče, je nutné jej ještě chvíli vařit.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Jakmile je hotovo, plníme ještě horkým džeme sklenice. Plníme 1–2 cm pod okraj – pro pohodlnější nalévání doporučuji použít nálevku. Džem se bude lépe nalévat a nezašpiníte si okraje sklenic. V případě ušpinění hrdla, je potřeba džem otřít, aby se víčko dobře přichytilo a vše so dobře zakonzervovalo. Naplněné sklenice ihned zavíčkujte a otočte je víčkem dolů a nechte zcela vychladnout.</p><p><br /></p><p><br /></p><p><a href="https://docs.google.com/document/d/1gwyJmJ7J_cmhzz7zjBHIyP5Qka55Gbd-/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">TISK RECEPTU</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRcvqG5O4ZxQSM4EcwO4gK74L_Tfu7PtT4cMZqKxRGwNSsY7i0f_paRM9C5nEqV5BNNf3mSMd9k8SLk1KuyeVOjlQ25YKuD1zIbh8Z4FZoCqa3U79q9EiRYcA56Xjmg4LmgAAUrscL4yGmUVTKQ7Z-KCefcpM0yF21hoE3aQK2bT9taFOMtkJ8WiFbPiL/s1200/Jam.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRcvqG5O4ZxQSM4EcwO4gK74L_Tfu7PtT4cMZqKxRGwNSsY7i0f_paRM9C5nEqV5BNNf3mSMd9k8SLk1KuyeVOjlQ25YKuD1zIbh8Z4FZoCqa3U79q9EiRYcA56Xjmg4LmgAAUrscL4yGmUVTKQ7Z-KCefcpM0yF21hoE3aQK2bT9taFOMtkJ8WiFbPiL/s16000/Jam.jpg" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjothuxaPFfdc1NPDvNjxqt7tQMImJgUQoAn87nKqx1DWJ2BQYhivC4T811v9qqPuu5wWWAMmsi1rGhAw9ARTuuKWTn1iKKrAyNooRT3Z_la559dQ5GIqDAPa_Uuz-oI1otK7Gm5nHUDxyi-1zD5F4BS6dhifoe3vfT8X8uclvoGScudAO4Vdbdxk4me8JN/s1200/DSC_6283-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjothuxaPFfdc1NPDvNjxqt7tQMImJgUQoAn87nKqx1DWJ2BQYhivC4T811v9qqPuu5wWWAMmsi1rGhAw9ARTuuKWTn1iKKrAyNooRT3Z_la559dQ5GIqDAPa_Uuz-oI1otK7Gm5nHUDxyi-1zD5F4BS6dhifoe3vfT8X8uclvoGScudAO4Vdbdxk4me8JN/s16000/DSC_6283-2.jpg" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaMaJrKPFcCGqF-trN0ys8kBI4MAoR_ih1w_k-DckXcPS__TspXQrgu_V-kdckmQZnz1OVwQZPBPPRRZ6fkrDZSfSTNcO_ESVXY9ET4nZIKtrL5KnycpqBdoMzVv81S3sqtO2UK38FGUo0i6OJrPTRRrvC47RrjXmiFhd8lXpfV_BIy1MkM9dCQhXmOjC/s1200/DSC_5528.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaMaJrKPFcCGqF-trN0ys8kBI4MAoR_ih1w_k-DckXcPS__TspXQrgu_V-kdckmQZnz1OVwQZPBPPRRZ6fkrDZSfSTNcO_ESVXY9ET4nZIKtrL5KnycpqBdoMzVv81S3sqtO2UK38FGUo0i6OJrPTRRrvC47RrjXmiFhd8lXpfV_BIy1MkM9dCQhXmOjC/s16000/DSC_5528.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">PEACH JAM WITH VANILLA</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Making jams is a great way to preserve nature's treasures. Even if we eat a lot of fruit from the garden or bake cakes with it, we are not able to use it all. And so, we preserve it or make jam from it to remind us of the flavors of summer in winter. When I open a jar of strawberry or currant jam and smell that aroma, it's like being back in a hot summer day for a moment.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Our favorites, which we prepare every year, include strawberry and currant. I also made a few jars of peach jam this year. I like to combine peaches with herbs - thyme or rosemary, but mostly for cakes, because at home these tastes don't meet with success. This time I only added vanilla. In addition to the jams that we plan to use to fill Linzer cookies, we prepare most of the jams with pieces of fruit, and this time is no different. And I must say that it really is summer in a jar. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Some tips to get started:</p><p style="text-align: justify;">Use a pot with a thicker bottom and not too high.</p><p style="text-align: justify;">In order the jam lasts for a long time, sterilize the jars and lids. I personally sterilize them in the oven. First wash the jars and lids with warm water and washing-up liquid, rinse with clean water and let dry. Place on a tray lined with baking paper and sterilize for 10 minutes in an oven heated to 160°C.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><span style="font-size: large;"><br /></span></p><p>(For 3 – 4 jars)</p><p><br /></p><p><br /></p><p>1 kg peaches </p><p>500 g caster sugar</p><p>1 vanilla pod</p><p>10 g pectin</p><p>juice of 1.5 lemons</p><p><br /></p><p> </p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">First, prepare the jars and sterilize them according to the information above.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Wash the peaches (use only well-ripened and healthy fruit), remove the pits, and cut them into smaller pieces. I also leave it with the peel. (If you don't want the peel on the peaches, scald the whole peaches or lightly burn the skin with a flame gun and peel the skin off).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Pour into a larger bowl, sprinkle with sugar (reserve 4 tablespoons of sugar) and leave in the refrigerator for 4-6 hours. The fruit will release juice, which will make the jam more delicious. After taking it out of the fridge, mix in the seeds from the vanilla pod. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Transfer to a saucepan and cook over low heat for 10-15 minutes. At this stage, add pectin/gelling agent mixed with sugar and bring to a boil, stirring occasionally. Finally, add lemon juice. Cook for another 5-10 minutes.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The jam is cooked when you drip a little jam on a plate, put it in the freezer for a while. If it holds together and has a jelly-like consistency, it's done. If it flows, it is necessary to cook it for a while longer.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Once it is done, fill the jars with the still hot jam. Fill 1-2 cm below the edge - for more convenient pouring, I recommend using a funnel. The jam will pour better, and you won't get the rims of the jars dirty. In case of soiling of the throat, it is necessary to wipe the jam so that the lid adheres well, and everything is preserved well. Close the filled jars immediately and turn them upside down and let them cool completely. </p><p><br /></p><p><br /></p><p><a href="https://docs.google.com/document/d/1q7_6hZAEAQpob9c86RA_An7u7aZBdDvp/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">PRINT THE RECIPE</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwrXjuR_dQwPSegryzlwfr8LklbGAfObjTD3yhbWh03Ku0f2ylnMs_vUXL9WRTKaMB0bND29TPCnkDQJc9wtqOe37XLXYwSwgCzCeskySiM_lwKlZ8OvOPfY71-P8-dRV3GaN4lOR9MEuE7yb26T4mwRNlw12WX--eiS-HCF6h-JSUuyRHdJNDe1yOUvh/s1200/DSC_5218.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMwrXjuR_dQwPSegryzlwfr8LklbGAfObjTD3yhbWh03Ku0f2ylnMs_vUXL9WRTKaMB0bND29TPCnkDQJc9wtqOe37XLXYwSwgCzCeskySiM_lwKlZ8OvOPfY71-P8-dRV3GaN4lOR9MEuE7yb26T4mwRNlw12WX--eiS-HCF6h-JSUuyRHdJNDe1yOUvh/s16000/DSC_5218.jpg" /></a></div><div><br /></div><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__R1toVtaCAKUJXBp9eKbQ5cd75QYQvGcoE3fhZ_B6qZlgDvKF_CTs03e15WtPK1p4uuBb1JnvqJgcqQzdfPIYX-P34hdJtJMQlRBNY5XKuZZ4DEoznZRSTFNwpBy7rWrs4DB-_zv6_l0W9RgtsrQMGTa3fGNM0CQPr_viUDcnrMogzwTkafICKhz3Vsi/s16000/DSC_6169-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-150477583935253562023-07-24T11:18:00.004+02:002023-07-24T11:47:47.508+02:00SNÍDAŇOVÉ TVAROHOVÉ BULKY S MANDLEMI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFKu5fCg-6G-fmrVWfRIa3CyBC5V3AxTgstSpCD8EiLjSDHp4KeDkMKx7E47HrSqAp9_Sd_8cvvKJEXbWdJC02nWEQQ-Yz11bK4T_fyipjftbHHW557QSZP1PJR_kRvBpQXMNE77ir3dFPFWAMBOOlPozYOvTNXwCgMWBI1FlvitxHJ38Mo7ulUlfMPMC/s1200/DSC_5790-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFKu5fCg-6G-fmrVWfRIa3CyBC5V3AxTgstSpCD8EiLjSDHp4KeDkMKx7E47HrSqAp9_Sd_8cvvKJEXbWdJC02nWEQQ-Yz11bK4T_fyipjftbHHW557QSZP1PJR_kRvBpQXMNE77ir3dFPFWAMBOOlPozYOvTNXwCgMWBI1FlvitxHJ38Mo7ulUlfMPMC/s16000/DSC_5790-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Miluju pomalé a sladké snídaně. A i když většinu času snídám ovesné vločky nebo domácí granolu s jogurtem, o víkendech si dopřeju i něco jiného. Čerstvě upečené pečivo vonící po celé kuchyni s máslem a marmeládou je prostě nejlepší. Naneštěstí jeho příprava zabere poměrně dost času a většinou málokdo chce čekat na snídani několik hodin. Takže buď můžete vstát o pár hodin dřív anebo vyzkoušet tyhle sladké snídaňové bulky z tvarohu. Hodně jsem si je oblíbila. Příprava těsta zabere pár minut, nemusí kynout a ani pečení netrvá dlouho. Navíc si je můžete upéct i den předem a do rána zůstanou krásně měkké.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvODWZFWa_FD9eSi8EwsyoAxsE8TSNwhQd-dSSaliQq7qAuNTADEXBokdZHhThtF_wFUbLRnJz89uUUl6wpY7NtZ6zE2rfBEsOznpxR48etWPY0s3qeOA3gfM7y2gebAT5--a_XGJ5N3SOcrUbPN_W6ApnF8T_Dck4YYZ9D8WaKYdMfRkxrD0VqN9gLL6/s1200/DSC_5849-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvODWZFWa_FD9eSi8EwsyoAxsE8TSNwhQd-dSSaliQq7qAuNTADEXBokdZHhThtF_wFUbLRnJz89uUUl6wpY7NtZ6zE2rfBEsOznpxR48etWPY0s3qeOA3gfM7y2gebAT5--a_XGJ5N3SOcrUbPN_W6ApnF8T_Dck4YYZ9D8WaKYdMfRkxrD0VqN9gLL6/s16000/DSC_5849-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Posnídejte je s kávou nebo kakaem, namažte je máslem a marmeládou nebo s jogurtem a čerstvým ovocem.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRmFfNxyZMCS170sMawcGhz1_x81JwfqZrgoKFKF1iMPiENGxTPzXn7hszUllG9RCFUxiyu-pu0UjBlorxDWoAmga_sBKiFzgYrJuRyuWhnrwJJOiRJ2Wkcnbq4qctCCx9Dj3t8fN8CNum6aVImJj0BCLam1mWHUxFc5aK7675sjpEzKIFH2VCPkhKAB1/s1200/DSC_5672-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRmFfNxyZMCS170sMawcGhz1_x81JwfqZrgoKFKF1iMPiENGxTPzXn7hszUllG9RCFUxiyu-pu0UjBlorxDWoAmga_sBKiFzgYrJuRyuWhnrwJJOiRJ2Wkcnbq4qctCCx9Dj3t8fN8CNum6aVImJj0BCLam1mWHUxFc5aK7675sjpEzKIFH2VCPkhKAB1/s16000/DSC_5672-2.jpg" /></a></div><p><br /></p><p><span style="font-size: x-large;">SNÍDAŇOVÉ TVAROHOVÉ BULKY S MANDLEMI</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><i>(cca 8 - 10 ks)</i></p><p><br /></p><p><br /></p><p>250 g tvarohu (z vaničky)</p><p>300 g hladké mouky</p><p>50 g cukru</p><p>2 vejce</p><p>1 čajová lžička prášku do pečiva</p><p>1 čajová lžičky sody</p><p><br /></p><p><br /></p><p>vejce na potření</p><p>1 lžíce smetany</p><p>nasekané mandle na posypání</p><p><br /></p><p> </p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Troubu si předehřejeme na 170 °C a pečicím papírem vyložíme dva plechy.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vejce vymícháme s cukrem do pěny, přidáme tvaroh a promícháme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ve druhé míse smícháme mouku, sodu a prášek do pečiva. Přidáme k tekuté směsi a vypracujeme nelepivé těsto. Podle konzistence tvarohu je možné, že bude nutné přisypat trochu mouky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Desku nebo podložku posypeme trochou hladké mouky a vyklopíme těsto. Z těsta odkrajujeme stejné díly (cca 80 – 100 g) a pomoučenýma rukama jemně vypracujeme kuličky – těsto vytahujeme směrem dolů, aby horní část kuličky byla hladší, a prsty spodní část trochu přimáčkněte k sobě. Pak v dlaních nebo pomocí krouživého pohybu na desce dotvarujeme kuličku. Spodní částí pak klademe kuličky na plech.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Takto připravené bulky necháme ještě cca 10 minut odpočinout, poté potřeme vejcem rozšlehaným se lžící smetany. Posypeme mandličkami a dáme péct do vyhřáté trouby na cca 20 minut, dokud povrch nezezlátne.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Poté vyndáme z trouby, necháme chvíli vychladnout a můžeme podávat. Nejlepší jsou s marmeládou, máslem nebo jen tak s jogurtem a ovocem.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1Qaj16YLEr9xDUbLkKZQBj8E5kvGeBiDx/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">VYTISKNOUT RECEPT.</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH86EMD9YQiWWEGLL09iyq7U8qN_7vS2-4AKJMcmn1uJDqYYo9XiIE4CYkjBHXA_xg97cbgkF0vx52JheBB2aUvoc_yHsR2GM3frh_adVONUT3QM2W_CCaIKFRmdI8UdBox3eqqEDK11nSPFEenl4NAuKd5oW7hUuEoj_YaUFlzp_S0BWV9RQcTl7NT1YB/s1200/Bulky%20kolaz.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH86EMD9YQiWWEGLL09iyq7U8qN_7vS2-4AKJMcmn1uJDqYYo9XiIE4CYkjBHXA_xg97cbgkF0vx52JheBB2aUvoc_yHsR2GM3frh_adVONUT3QM2W_CCaIKFRmdI8UdBox3eqqEDK11nSPFEenl4NAuKd5oW7hUuEoj_YaUFlzp_S0BWV9RQcTl7NT1YB/s16000/Bulky%20kolaz.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPEfKx-FnW1c9F6Bon-I2PUs16P9mOWEQ7PoxshZzA8jJb8NuZuwWmK36jgg48bmBQUTHPNiEI0DNfZUdDklsFUA0SbhyaElxs_y3yUZ_y-Lm1aM5nGb9iPSeFLkLIx41ePDohjN7Vk6t8XuNVPMrXDR15nrYYaTdrmbyNKJb0erg8dkn88NxD_lgWm7f/s1200/DSC_5751-2.jpg" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPEfKx-FnW1c9F6Bon-I2PUs16P9mOWEQ7PoxshZzA8jJb8NuZuwWmK36jgg48bmBQUTHPNiEI0DNfZUdDklsFUA0SbhyaElxs_y3yUZ_y-Lm1aM5nGb9iPSeFLkLIx41ePDohjN7Vk6t8XuNVPMrXDR15nrYYaTdrmbyNKJb0erg8dkn88NxD_lgWm7f/s16000/DSC_5751-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkOHtQP9TTIQkf_l0Xbv3hEajbL6ATxK2lEN7Nstjwr7sYFt9FluA2eppPo-s6al109lEbfeNbT4s_i-sNVOi3X_VOfZkJsK6WrLXGUiZ8dxyUHBKQz3ewx-WATL8QXoxnn4lhOM38f8J5OhZUbFJCOdbRwjHKjTVGx16atGxOce1aFHpIBDsFkWKZCdQ/s1200/DSC_6070-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkOHtQP9TTIQkf_l0Xbv3hEajbL6ATxK2lEN7Nstjwr7sYFt9FluA2eppPo-s6al109lEbfeNbT4s_i-sNVOi3X_VOfZkJsK6WrLXGUiZ8dxyUHBKQz3ewx-WATL8QXoxnn4lhOM38f8J5OhZUbFJCOdbRwjHKjTVGx16atGxOce1aFHpIBDsFkWKZCdQ/s16000/DSC_6070-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: x-large;">BREAKFAST QUARK BUNS WITH ALMONDS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I love slow and sweet breakfasts. And although most of the time I eat oatmeal or homemade granola with yogurt for breakfast, I indulge in something else on the weekends. Freshly baked goods smelling all over the kitchen with butter and marmalade is simply the best. Unfortunately, it takes quite a while to prepare it and most of us don’t have a patience to wait several hours for breakfast. So, you can either get up a few hours earlier or try these sweet quark buns. I like them a lot. The preparation of the dough is very fast, it does not need to rise, and it does not take long to bake. In addition, you can bake them the day before and they will remain beautifully soft until the morning.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Enjoy them with a cup of coffee or cocoa, spread them with butter and jam or with yogurt and fresh fruit.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><i>(Makes 8–10 buns) </i></p><p><br /></p><p><br /></p><p>250 g quark</p><p>300 g all-purpose flour</p><p>50 g sugar</p><p>2 eggs</p><p>1 tsp baking powder</p><p>1 tsp baking soda</p><p><br /></p><p><br /></p><p>egg for brushing</p><p>1 spoon of heavy cream</p><p>chopped almonds to sprinkle</p><p><br /></p><p> </p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Preheat the oven to 170°C and line two trays with baking paper.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Beat the eggs with the sugar until foamy, add the quark and mix.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">In the second bowl, mix the flour, baking soda and baking powder. Add to the liquid mixture and make a non-sticky dough. Depending on the consistency of the quark, it may be necessary to add a little flour.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Sprinkle the board or mat with a little flour and turn out the dough. Cut equal pieces from the dough (approx. 80-100 g) and gently make balls with floured hands - pull the dough downwards so that the upper part of the ball is smoother and press the lower part together a little with your fingers. Then, shape the ball in the palms of your hands or make a circular motion on the board to shape the balls. Put the balls on the baking sheet, the lower part on the paper.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Leave the balls prepared in this way to rest for about 10 minutes, then brush them with an egg beaten with a spoon of cream. Sprinkle with almonds and bake in a heated oven for about 20 minutes, until the surface is golden.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Take them out of the oven, let them cool down for a while and serve them. They are best with jam, butter or simply with yogurt and fruit.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/18Yzkixpz7i7uBbMU04mieSgP8je7dLRJ/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">PRINT THE RECIPE</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIdwS3KNqySgzk1OtlMwStb_SKqS2bmMy-VnNFci30RvsnX7BU4vB_Ispnv7jWQiPf35hFDDZ1cob5rCyio5NWdp9Zwr073rsVeXjR71wZPstuswof6R1nvPpK80GfJAaiKt6KKMLvjVHRffPPth2BCFR5umr_zyJ7DviXzOhHMMUaif5Dlg8xmPrpnNW/s1200/DSC_5822-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIdwS3KNqySgzk1OtlMwStb_SKqS2bmMy-VnNFci30RvsnX7BU4vB_Ispnv7jWQiPf35hFDDZ1cob5rCyio5NWdp9Zwr073rsVeXjR71wZPstuswof6R1nvPpK80GfJAaiKt6KKMLvjVHRffPPth2BCFR5umr_zyJ7DviXzOhHMMUaif5Dlg8xmPrpnNW/s16000/DSC_5822-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCb1VU3TnUzmNOwK7dRDsZvHVNH3Q986bIAisLz0nwDXUNkX0CA7wpOWl9AC_Bk7Xow5m9PuGzWlPL7g8ca1f1YfuV29fo0k9iy-emU7vZSVZbuBh7W6biE7hGyzeXzlv0vcvCzACMuBHANyf0EvyfnAHiE8jfk7oDbsYZ8IPcSPNJxL4jqNYulkUZgz_J/s1200/DSC_5768-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCb1VU3TnUzmNOwK7dRDsZvHVNH3Q986bIAisLz0nwDXUNkX0CA7wpOWl9AC_Bk7Xow5m9PuGzWlPL7g8ca1f1YfuV29fo0k9iy-emU7vZSVZbuBh7W6biE7hGyzeXzlv0vcvCzACMuBHANyf0EvyfnAHiE8jfk7oDbsYZ8IPcSPNJxL4jqNYulkUZgz_J/s16000/DSC_5768-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0hjTsCAB0H74VsCCz10s-pez_uJ7WEyQv4-VjgKm6A1rEoP99MraXDAqIq8HwMxYS5tgR0VhJ8NycPeu5CQ5-p2N50SKVwOdJmSCX9VszA3QpOCLkxFj6BqnIAH-HFxzgRxto6awnMHd2BGpuMpBU-9E9WydHJudrc8lopESQ85m6XzSre9YokpKKekB/s1200/DSC_5808-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0hjTsCAB0H74VsCCz10s-pez_uJ7WEyQv4-VjgKm6A1rEoP99MraXDAqIq8HwMxYS5tgR0VhJ8NycPeu5CQ5-p2N50SKVwOdJmSCX9VszA3QpOCLkxFj6BqnIAH-HFxzgRxto6awnMHd2BGpuMpBU-9E9WydHJudrc8lopESQ85m6XzSre9YokpKKekB/s16000/DSC_5808-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDXnN39qFJtCvjhAEEc8xDRJ2rxK6YwxH4Hyj3IcsWWw9YvhAGa5ppbwD1CTuBHzCSRF9br5jtj_LVwm2hI36hqPKQ9pvhYgA-JMnVAVksoVi-C2oBzT2TvXYYKAw3nTQGpB2vMOMvqxNKBpxm2xsz9aFVUXdmo977RdsFQw6IZ2IEg7uPYx0Jo4pacmz/s1200/DSC_5790-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDXnN39qFJtCvjhAEEc8xDRJ2rxK6YwxH4Hyj3IcsWWw9YvhAGa5ppbwD1CTuBHzCSRF9br5jtj_LVwm2hI36hqPKQ9pvhYgA-JMnVAVksoVi-C2oBzT2TvXYYKAw3nTQGpB2vMOMvqxNKBpxm2xsz9aFVUXdmo977RdsFQw6IZ2IEg7uPYx0Jo4pacmz/s16000/DSC_5790-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-53736790425461123902023-07-14T10:44:00.004+02:002023-07-14T11:11:27.952+02:00VIŠŇOVÝ KOLÁČ S MAKOVOU DROBENKOU<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Au6e1DAdI-5w0ovbEtU44aqdUNcpLgms2uyVZZc4BpmQSTmY70q6Xz7GwOHpv9lrmiv0-JvujOrNMb93Oz0c2tgMdRUZL7IT2KwArHc3RQvYd9h_eDs9Sj2PZ5opSJFl0Rxj35ysBOF8VZG8niGp4PqHGJh-AJcR4kL2E6j7gBpCX1hkmbLW5JfCgxF/s1200/DSC_4330-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Au6e1DAdI-5w0ovbEtU44aqdUNcpLgms2uyVZZc4BpmQSTmY70q6Xz7GwOHpv9lrmiv0-JvujOrNMb93Oz0c2tgMdRUZL7IT2KwArHc3RQvYd9h_eDs9Sj2PZ5opSJFl0Rxj35ysBOF8VZG8niGp4PqHGJh-AJcR4kL2E6j7gBpCX1hkmbLW5JfCgxF/s16000/DSC_4330-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Nejsem si jistá, jestli na třešňový nebo višňový recept není už pozdě, ale někde jsem třešně na stromech ještě viděla. Každopádně tento recept na nadýchaný ovocný koláč s makovou posypkou je univerzální a můžete použít jakékoli ovoce - rybíz, meruňky, na podzim švestky.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEdLK135i3PtvzO7dPDjT6VAns48NV8y51_P2WIuGgKqQZv6FfMcO_O9TvIL6VV5CiBfhMSZICvZCK9LBfoy8VtxbfAJjwR8A1jdsF2HQhUFGZduyhzjljs8-jfUtq1v_uYuIeAlHni84QcSm5u2xNM6AmAGdafndPkNY8UiFBlva8JyxmkhVpLYlyE5d/s1200/DSC_4375-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEdLK135i3PtvzO7dPDjT6VAns48NV8y51_P2WIuGgKqQZv6FfMcO_O9TvIL6VV5CiBfhMSZICvZCK9LBfoy8VtxbfAJjwR8A1jdsF2HQhUFGZduyhzjljs8-jfUtq1v_uYuIeAlHni84QcSm5u2xNM6AmAGdafndPkNY8UiFBlva8JyxmkhVpLYlyE5d/s16000/DSC_4375-2.jpg" /></a></div><br /><p><span style="font-size: xx-large;">VIŠŇOVÝ KOLÁČ S MAKOVOU POSYPKOU</span></p><p>(<i>množství těsta je spíš na menší plech</i>)</p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><span style="font-size: large;"><br /></span></p><p>250 g másla</p><p>4 vejce</p><p>200 g cukru krupice</p><p>200 g hladké mouky</p><p>40 g mletých mandlí/ mandlové mouky (nemusí být)</p><p>2 lžičky prášku do pečiva</p><p>100 ml smetany</p><p>ovoce dle chuti (mám ráda v koláčích hodně ovoce)</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">POSYPKA</span></p><p><br /></p><p>60 g hladké mouky</p><p>60 g cukru krupice</p><p>80 g studeného másla</p><p>50 g mletého máku</p><p><br /></p><p>máslo/sádlo a mouku na vymazání a vysypání formy</p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><br /></p><p>Troubu si předehřejeme na 180°C.</p><p><br /></p><p style="text-align: justify;">V menším kastrolku si nejprve rozpustíme máslo na mírném stupni, odstavíme a necháme vychladnout.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Poté si připravíme posypku. Všechny suroviny společně rukou promačkáváme dohromady, až vznikne posypka. Vložíme do mrazničky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vejce s cukrem vyšleháme do světle žluté pěny (směs musí nabýt na objemu). Následně do směsi prosejeme mouku s práškem do pečiva, přidáme mandlovou mouku a promícháme na menší otáčky. Přilijeme vychladlé máslo a smetanu a opět na menší otáčky směs promícháme, aby se všechny suroviny spojily. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Plech nebo formu vymažeme a vysypeme, vlijeme těsto (doporučuju ne moc ke krajům), poklademe bohatě ovocem. Pokud nechcete, aby se ovoce propadlo, můžete jej lehce obalit v hladké mouce. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Nakonec koláč bohatě posypeme posypkou a vložíme do předehřáté trouby. Pečeme asi 30 minut (doba se může lišit pode formy a výšky koláče). Propečení vyzkoušíme špejlí. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Vyndáme z trouby a necháme vychladnout. Můžeme ještě pocukrovat moučkovým cukrem.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1BTATR5JqZrKT8qtYvL8hFRrln1HcEbpi/edit?usp=drive_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">VYTISKNOUT RECEPT</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlVmBIuSNzGWjUC1m1AJxxbYKJlkfUxZ1uNtJ9N5fd1u7f431P9laeILtrs5HYHRITR1582ADQihOwGnRfIs7FB1CCb2nChWpq6Lhjjixph5LchRWR-jIc3Fhg6hNfOtLCaWZ2IRVzz_yuEwFrMZXNHTUr-rLhDK_XY_rInLdeo5TBjYmoI-OlgwD2R6w/s1200/3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlVmBIuSNzGWjUC1m1AJxxbYKJlkfUxZ1uNtJ9N5fd1u7f431P9laeILtrs5HYHRITR1582ADQihOwGnRfIs7FB1CCb2nChWpq6Lhjjixph5LchRWR-jIc3Fhg6hNfOtLCaWZ2IRVzz_yuEwFrMZXNHTUr-rLhDK_XY_rInLdeo5TBjYmoI-OlgwD2R6w/s16000/3.jpg" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLdG-Ka5aG57i4Og4DFAoyT8P81Ru0Poh3O_8MeQm4EoY_pip7Dlvekd3C02MRrI2q7ukUwh4WxmUmFuRgd2g9Q3KosP3-OsY9FrHwq2RBQi23rhhfBJwvice0vlBd7u4eWR1s2X2f9uKec1Wq_mbXlC6EMUjsQiU4jgesnEY3ySmHvpcXQ8jc8Y12iFf/s1200/DSC_4347-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLdG-Ka5aG57i4Og4DFAoyT8P81Ru0Poh3O_8MeQm4EoY_pip7Dlvekd3C02MRrI2q7ukUwh4WxmUmFuRgd2g9Q3KosP3-OsY9FrHwq2RBQi23rhhfBJwvice0vlBd7u4eWR1s2X2f9uKec1Wq_mbXlC6EMUjsQiU4jgesnEY3ySmHvpcXQ8jc8Y12iFf/s16000/DSC_4347-2.jpg" /></a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFx-j3bMYPz9rfN_vgUpDsguGOTaxpOtsQ-Kpp8-PaK2hSVgfNX1EgKRBinvVpogmT284C06ef-rHcvZS0d_1LIVbT0JvLWo6jzcrcUbmk82TO9PiO08O_xwkiXQAkEAmlM14jmqPLo_fk9ZgQt6-gASF3j3_RsGTpPL9IH5OWApcQSi35NVpushTi3Qa/s1200/DSC_4281-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFx-j3bMYPz9rfN_vgUpDsguGOTaxpOtsQ-Kpp8-PaK2hSVgfNX1EgKRBinvVpogmT284C06ef-rHcvZS0d_1LIVbT0JvLWo6jzcrcUbmk82TO9PiO08O_xwkiXQAkEAmlM14jmqPLo_fk9ZgQt6-gASF3j3_RsGTpPL9IH5OWApcQSi35NVpushTi3Qa/s16000/DSC_4281-2.jpg" /></a></div><br /><p><br /></p><p><span style="font-size: x-large;">SOUR CHERRY PIE WITH POPPY SEED CRUMBLE</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">I'm not sure if it's too late for a cherry or sour cherry recipe, but I've still seen cherries and sour cherries on the trees somewhere. Anyway, this recipe for fluffy fruit cake with poppy seeds crumble is versatile and you can use any fruit - currants, apricots, plums in autumn.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><i>(Amount of batter is more for a smaller baking sheet)</i></p><p><br /></p><p>250 g butter</p><p>4 eggs</p><p>200 g granulated sugar</p><p>200 g all-purpose flour</p><p>40 g ground almonds/almond flour (optional)</p><p>2 teaspoons of baking powder</p><p>100 ml sour cream</p><p>fruit to taste (I like a lot of fruit in cakes)</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">CRUMBLE TOPPING</span></p><p><br /></p><p>60 g all-purpose flour</p><p>60 g granulated sugar</p><p>80 g cold butter</p><p>50 g ground poppy seeds</p><p><br /></p><p>butter/lard and flour to grease and line the baking sheet</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-size: large;"><br /></span></p><p>Preheat the oven to 180°C.</p><p><br /></p><p style="text-align: justify;">In a small saucepan, melt the butter on a low heat, set aside and let it cool.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Then, prepare the crumble topping. Put all the dry ingredients together and add the butter to the mixture and rub it in using your fingers until you have a crumbly mixture. Put it in the freezer.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Beat the eggs and sugar into a light-yellow foam (the mixture must gain volume). Then sift the flour and baking powder into the mixture, add the almond flour and mix at a lower speed. Pour in the cooled butter and cream and mix again at a lower speed to combine all the ingredients. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Grease and pour the sheet or form. Pour the batter (I recommend not too much to the edges), cover it generously with fruit. If you don't want the fruit to sink, you can lightly coat it in flour. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Finally, sprinkle the pie with crumble topping and place in the preheated oven. Bake for about 30 minutes (the time may vary depending on the form and height of the pie). Test with a skewer. Remove from the oven and let cool. You can also sweeten with powdered sugar.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1kgmSK3cApObd0C6KtLUpm304LjPJ637T/edit?usp=sharing&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">PRINT RECIPE</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzbX1teTiwMY_OhvxfJQKmUbfPfekWMyfRwpMg5Do5lvU-OvT7bXj4Q-84ie3unO-gIec7KaObQE5nDsE59yvaKlywaKo9c0vnA9JMigf7bOTc-2nFLThkbUuNsH3Ppv3ldbad4-sLhz_14HksyB7zzFXlF9QkQj-oylCnh8OpUGzkQyYsC2MnT-j7NHp/s1203/2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzbX1teTiwMY_OhvxfJQKmUbfPfekWMyfRwpMg5Do5lvU-OvT7bXj4Q-84ie3unO-gIec7KaObQE5nDsE59yvaKlywaKo9c0vnA9JMigf7bOTc-2nFLThkbUuNsH3Ppv3ldbad4-sLhz_14HksyB7zzFXlF9QkQj-oylCnh8OpUGzkQyYsC2MnT-j7NHp/s16000/2.jpg" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHbpjh2VfxKRr7lsInzbncWYjfAk1SFZXPd-XXCaVX0eSuDrC_0t0ctqHVhhmXAw1Cwm26mURFnozrr0vfv16612VGHjYA9Ml8sfslJ-AN8skkTRoglihlwAKzP0HxmoAQZVgcQH9RiAkHx7q2wQpO7m66OmTMXv_DgUkiFfJ1O9nnERlv1lGt8gvKnZa/s1200/DSC_4455-2.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHbpjh2VfxKRr7lsInzbncWYjfAk1SFZXPd-XXCaVX0eSuDrC_0t0ctqHVhhmXAw1Cwm26mURFnozrr0vfv16612VGHjYA9Ml8sfslJ-AN8skkTRoglihlwAKzP0HxmoAQZVgcQH9RiAkHx7q2wQpO7m66OmTMXv_DgUkiFfJ1O9nnERlv1lGt8gvKnZa/s16000/DSC_4455-2.jpg" /></a></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r-d_lRQdtadD3H4oyrn4ieJJcbQfP1omXJ0QbUVtWtri8xcflSqIh-ZDG_q4WOpr-511KiU3zpqlbqDDyJ7qsx1Mr3ZLED3uZjtYmtmg8m131q07yEUBCX8k1MEG69EsmyVxA2lXaUEYUpphds0khx36kcVaYwZj1kJ9FVt_P68uZjnt9T7TIN9afoIA/s1200/DSC_4505-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r-d_lRQdtadD3H4oyrn4ieJJcbQfP1omXJ0QbUVtWtri8xcflSqIh-ZDG_q4WOpr-511KiU3zpqlbqDDyJ7qsx1Mr3ZLED3uZjtYmtmg8m131q07yEUBCX8k1MEG69EsmyVxA2lXaUEYUpphds0khx36kcVaYwZj1kJ9FVt_P68uZjnt9T7TIN9afoIA/s16000/DSC_4505-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /><p><br /></p><p><br /></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSWca4O0LvlDeb6r_dDYPIAC4bs8biaIMN1oOaOCiu9Qtd9RpoKXf2b79SAul-fw0RKsNRjRQqe0CQ0lj2Tno7DoY1g2UClVPcuXf-DtdMh37zIishsZnf5Lu7Ept1VWMVOP38OHZHNe-S0Z_kqafmGwae7DAhyyVZ5ZeOXDCXhxzmtY62DcbfFs7Esoa/s1200/Visnovy%20kolac.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSWca4O0LvlDeb6r_dDYPIAC4bs8biaIMN1oOaOCiu9Qtd9RpoKXf2b79SAul-fw0RKsNRjRQqe0CQ0lj2Tno7DoY1g2UClVPcuXf-DtdMh37zIishsZnf5Lu7Ept1VWMVOP38OHZHNe-S0Z_kqafmGwae7DAhyyVZ5ZeOXDCXhxzmtY62DcbfFs7Esoa/s16000/Visnovy%20kolac.jpg" /></a></div><br /><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com1tag:blogger.com,1999:blog-423895201204530161.post-83136399543096479642023-06-26T12:14:00.002+02:002023-06-26T12:14:27.740+02:00GRILOVANÉ LETNÍ OVOCE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqKYJPjr2psWFMZwZABG9uk37E0W1PX90aZnKqGpKOC5ZDc0RSSREfJj7Rn75wNFCdMH5PT9O1r7OR7LhX6ZU56lYUs8ZyrOCcA8N6U-0j2dULkrfMIM3E5aEykOqqHLOpYxAsA3Zhpnhrg0IAOvq-OiazKbVs7qY28NGnVZf2P4gE_hQbFqDeBOxdU3o/s1200/DSC_3068-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqKYJPjr2psWFMZwZABG9uk37E0W1PX90aZnKqGpKOC5ZDc0RSSREfJj7Rn75wNFCdMH5PT9O1r7OR7LhX6ZU56lYUs8ZyrOCcA8N6U-0j2dULkrfMIM3E5aEykOqqHLOpYxAsA3Zhpnhrg0IAOvq-OiazKbVs7qY28NGnVZf2P4gE_hQbFqDeBOxdU3o/s16000/DSC_3068-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Jen málokoho by napadalo dát ovoce na gril. A přitom je to tak skvělý dezert. Hlavně v létě, kdy můžete být při grilování skvělou sladkou tečkou, hlavně pokud přidáte ještě zmrzlinu. Řekla bych léto na talíři.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Osobně nejčastěji griluju broskve, nektarinky a meruňky, které si přidávám v létě i do zeleninových salátů. Doporučuju grilovat spíše tvrdší ovoce, které bude držet tvar. Pro tuto letní verzi jsem zvolila stejné ovoce a doplnila jej čerstvým letním ovocem – jahodami a třešněmi. Samozřejmě můžete doplnit podle dostupnosti v dané sezóně.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiemuV1AUMsaVOl0s99MHcfrO9bOlJA-Orm2Qhch8ZsEjMqftUPf_BMPseT0Wf8nj0m81NH6V1_usa8nThOLrYeRoJMNQ9PKtYmr45zS3Wug2cenz9namtpLTmE8MXOfFfrmfSztX8bpE72eXAaTstGsO7qKAApAlNXh9GK44krvj19jqhUzD0LDAA71T/s1200/DSC_2834-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiemuV1AUMsaVOl0s99MHcfrO9bOlJA-Orm2Qhch8ZsEjMqftUPf_BMPseT0Wf8nj0m81NH6V1_usa8nThOLrYeRoJMNQ9PKtYmr45zS3Wug2cenz9namtpLTmE8MXOfFfrmfSztX8bpE72eXAaTstGsO7qKAApAlNXh9GK44krvj19jqhUzD0LDAA71T/s16000/DSC_2834-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Níže v popisu najdete tipy, jak dlouho jednotlivé ovoce grilovat.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Podávat můžete jako dezert se zmrzlinou – za mě se nejlépe hodí vanilková nebo smetanová. Pokud vám ovoce zbude, schovejte si jej do ledničky a dopřejte si jej na snídani s jogurtem a granolou.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">A tip pro podávání? Naservírujte na velký talíř, přidejte několik lžiček a sdílejte s přáteli.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy8nbYjv6kiONfPBING1SsBHX9frT0zh43uLzTr0aB6GxqgGvEw9cusMcLKFlFM1Z5jNTfOpx5Cbk0NkH0DqlXEJfaZImgU9SHmIeX63KbQ3JldxO2SdE0redx-dr5iggJvWvkXoy2cacZplJ2sjta4jUi0rLe0l7z6-GXK57afukjlBTwGIvtTcwAbyY/s1200/DSC_2739-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy8nbYjv6kiONfPBING1SsBHX9frT0zh43uLzTr0aB6GxqgGvEw9cusMcLKFlFM1Z5jNTfOpx5Cbk0NkH0DqlXEJfaZImgU9SHmIeX63KbQ3JldxO2SdE0redx-dr5iggJvWvkXoy2cacZplJ2sjta4jUi0rLe0l7z6-GXK57afukjlBTwGIvtTcwAbyY/s16000/DSC_2739-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p><span style="font-size: x-large;">GRILOVANÉ LETNÍ OVOCE</span></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><i>(množství ovoce je pro cca 6-8 porcí)</i></p><p><br /></p><p>4 broskve</p><p>4 nektarinky</p><p>5-6 meruněk</p><p>200 g jahod</p><p>třešně</p><p>maliny</p><p>ostružiny</p><p>1 limetka</p><p>2-3 lžíce tekutého medu</p><p><br /></p><p>zmrzlina (množství podle chuti)</p><p>lístky meduňky nebo máty k servírování</p><p><br /></p><p> </p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p style="text-align: justify;">Nejprve si připravíme marinádu. Smícháme med a šťávu z limetky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Následně si připravíme ovoce pro grilování – grilovat budeme broskve, nektarinky, meruňky a část jahod (spíš větší).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ovoce rozpůlíme, vypeckujeme a nakrájíme podélně měsíčky. Meruňky, především pokud jsou menší, stačí nakrájet na čtvrtiny. Jahody jen rozpůlíme. Vložíme do mísy s marinádou a jemně rukama promícháme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Gril si rozpálíme dle instrukcí výrobce. Ovoce poklademe na gril a grilujeme na přímém žáru. Tvrdší ovoce – 6-8 minut, meruňky dužinou dolů 6-8 minut. Toto ovoce můžete během grilování i otočit. Jahody grilujeme jen z jedné strany - dužinou dolů 4 minuty. Během grilování můžeme potřít zbylou marinádou, aby zůstalo ovoce šťavnaté. Doporučuji negrilovat příliš dlouho – chceme, aby zůstalo ovoce stále křupavé.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Jakmile bude ovoce hotové, přendáme na talíř, přidáme čerstvé ovoce a lístky bazalky. Kopečky zmrzliny přidáme do mísy (pokud se bude ihned podávat). V opačném případě rozdělíme do mističek a ovoce naservírujeme na zmrzlinu.</p><p><br /></p><p><a href="https://docs.google.com/document/d/1V59p4K2qnejPsK0LP3PxfXf9e5Qj95b5/edit?usp=sharing&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Stáhněte si recept</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sJW748haaoBNNTxCHa2TtwuHjthlnccKO6lRHmHhsnjTFszIkNNuwz4Ml-ChJwJhlLBeI4p2QGNnoXqEuXyq4ZuvERNDSiU0Ya2msWvSaN38nZjYCmnKsijAKI7AQwbpNdASMqlj2Vg4jUaNx-I2busT4xyMT-SH28ouCPn0CMpfu64ZmM4v65ZOZAhd/s1200/DSC_3119-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sJW748haaoBNNTxCHa2TtwuHjthlnccKO6lRHmHhsnjTFszIkNNuwz4Ml-ChJwJhlLBeI4p2QGNnoXqEuXyq4ZuvERNDSiU0Ya2msWvSaN38nZjYCmnKsijAKI7AQwbpNdASMqlj2Vg4jUaNx-I2busT4xyMT-SH28ouCPn0CMpfu64ZmM4v65ZOZAhd/s16000/DSC_3119-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3T5SVaY8_S2RgCP72ZlE7xJZT72gqLF0RPhNWJjucK0jeyzF3GFeO1jkUGCt7-Q0IVrjmZl1aphscAyTvNXx2Uk_iUGjwboRmPOAiM_tTqGWl3F8SkuRaagqpf2WHpj4YlFPfUKkbhWICPhWiF33ckrDpvsDDsbPKwF6EJwc3sh9uCKZFCyyKaoKTu2TT/s1200/DSC_3078-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3T5SVaY8_S2RgCP72ZlE7xJZT72gqLF0RPhNWJjucK0jeyzF3GFeO1jkUGCt7-Q0IVrjmZl1aphscAyTvNXx2Uk_iUGjwboRmPOAiM_tTqGWl3F8SkuRaagqpf2WHpj4YlFPfUKkbhWICPhWiF33ckrDpvsDDsbPKwF6EJwc3sh9uCKZFCyyKaoKTu2TT/s16000/DSC_3078-2.jpg" /></a></div><br /><p><span style="font-size: xx-large;">GRILLED SUMMER FRUITS</span></p><p><br /></p><p style="text-align: justify;">Did you would think of putting fruit on the grill? Not really? And yet it's such a great dessert. Especially in the summer, when you can be a great sweet spot when grilling, especially if you add ice cream. I would say summer on a plate.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Personally, I most often grill peaches, nectarines, and apricots, which I also add to vegetable salads in the summer. I recommend grilling harder fruit that will hold its shape. For this summer version, I chose the same fruit and supplemented it with fresh summer fruit - strawberries and cherries. Of course, you can top up according to availability in the given season.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Below in the description you will find tips on how long to grill each fruit.</p><p style="text-align: justify;">You can serve it as a dessert with ice cream - for me, vanilla or cream is best. If you have any fruit left over, store it in the fridge and enjoy it for breakfast with yogurt and granola.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">And a serving tip? Serve on a large plate, add a few spoons and share with friends.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p> </p><p><i>(makes 6-8 servings)</i></p><p><br /></p><p>4 peaches</p><p>4 nectarines</p><p>5-6 apricots</p><p>200 g strawberries</p><p>cherries</p><p>raspberries</p><p>blackberries</p><p>1 lime</p><p>2-3 tbsp honey</p><p><br /></p><p>Ice cream </p><p>lemon balm or mint leaves for serving</p><p> </p><p><br /></p><p> <span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p style="text-align: justify;">First, prepare the marinade. Mix honey and lime juice.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Then prepare the fruit for grilling - we will grill peaches, nectarines, apricots, and part of the strawberries (rather the bigger ones).</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Cut the fruit in half, pit it and cut it lengthwise into wedges. Cut apricots, especially if they are smaller, just into quarters. Cut the strawberries in half. Place in a bowl with the marinade and gently mix with your hands.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Heat up the grill according to the manufacturer's instructions. Place the fruit on the grill and grill over direct heat. Harder fruit – 6-8 minutes, apricots 6-8 minutes. You can also turn this fruit while grilling. Grill the strawberries only on one side - flesh side down for 4 minutes. During grilling, you can brush with the remaining marinade to keep the fruit juicy. I recommend not grilling for too long - we want the fruit to remain crunchy.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Once the fruit is ready, transfer it to a plate, add fresh fruit and basil leaves. Add scoops of ice cream to the bowl (if serving immediately). Otherwise, divide into bowls and serve the fruit on ice cream. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><a href="https://docs.google.com/document/d/1RnzF86dbPLetsFVYxN2q1ceQjo8CYBLe/edit?usp=sharing&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">Download your recipe</a>.</p><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MXbf4RrGWqP643K5DmsSEf2uCw-eQb1X9PEEIRdRd8PpaBQx478yKhNFjZRzW-mYnj-zG-KlpDhgSsmSYdw_VFvk7Vo5kXbs03ncHLGnS9cBBOYSKzAiVr4B9lKFyDhghai_ltxjeEOEBe3LMaSX7TPbC8jFXN8Mbdkxe6SNN16gnrRTQaAj9TgvZRGa/s1200/DSC_3094-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MXbf4RrGWqP643K5DmsSEf2uCw-eQb1X9PEEIRdRd8PpaBQx478yKhNFjZRzW-mYnj-zG-KlpDhgSsmSYdw_VFvk7Vo5kXbs03ncHLGnS9cBBOYSKzAiVr4B9lKFyDhghai_ltxjeEOEBe3LMaSX7TPbC8jFXN8Mbdkxe6SNN16gnrRTQaAj9TgvZRGa/s16000/DSC_3094-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTjosAeTwd1tEejZp-_8O-VXigI0SY4P2rmPtAkJJqZq6U-VJExl-Pf6eHUHsp0SV31iVXxb-VSG_gMLuDK3hlIA51odTR_SR__M9dS53gaSA8X7SFf8fi-VzPtReHXVlnHpqZ8qSJ61kOuD3Wls0QQDoZHXe5hNf_0n7b0o14P2Nhndtw2ZCK0ObqGww/s16000/DSC_2819-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTiADY-Uh2roh27YI8FMsZNshcQfKw_mBYHZu38n9JgBCCtf-qgYhunwJX-llM2YD55Xwl5c0G8SqVQhQPy-y1WX1QtmBlYWnEJcNbf6TNjzxtSEnV9zk6zx7zgU7NOWkQ2qByccJcwsEPa2f7oh5HECgwIj5kx4y5xFjGXkdCF6fmbJ1pfnwGwUlHCxO/s1200/DSC_2707-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTiADY-Uh2roh27YI8FMsZNshcQfKw_mBYHZu38n9JgBCCtf-qgYhunwJX-llM2YD55Xwl5c0G8SqVQhQPy-y1WX1QtmBlYWnEJcNbf6TNjzxtSEnV9zk6zx7zgU7NOWkQ2qByccJcwsEPa2f7oh5HECgwIj5kx4y5xFjGXkdCF6fmbJ1pfnwGwUlHCxO/s16000/DSC_2707-2.jpg" /></a></div><br /><div><br /></div><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-50011596373404514552023-06-17T13:21:00.000+02:002023-06-17T13:21:30.341+02:00SIRUP Z KVĚTŮ RŮŽOVÉHO BEZU<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCUZ9ToJQ5c2mUdZorZD4uLphvJic0aeXTEBTiHjdMcSDgs_e0pNaflW9hBZTXLSfzdROjRCJNKrNQr22pnMJIrBtNlKJwfYpQJWmZ90BoKbhczHvJ3OCGkZ-Iz9fKgLnzGPEn5IeDPAT2XIe2mDlzeuRe9h28I7lcI3muwxaRVJyX1QUBIVBQPkREA/s1200/DSC_2194-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCUZ9ToJQ5c2mUdZorZD4uLphvJic0aeXTEBTiHjdMcSDgs_e0pNaflW9hBZTXLSfzdROjRCJNKrNQr22pnMJIrBtNlKJwfYpQJWmZ90BoKbhczHvJ3OCGkZ-Iz9fKgLnzGPEn5IeDPAT2XIe2mDlzeuRe9h28I7lcI3muwxaRVJyX1QUBIVBQPkREA/s16000/DSC_2194-2.jpg" /></a></div><br /><p></p><p style="text-align: justify;">Loni jsem si na zahradu pořídila růžový bez. Ano, čtete dobře růžový. Možná jste stejně jako já nevěděli, že tahle odrůda existuje. Ale neskutečně mě nadchla. Dočetla jsem se, že se jedná o odrůdu vyšlechtěnou v Holandsku právě z černého bezu, který vlastně roste všude, bez jakékoli údržby. Tato odrůda se nazývá „Black Beauty“ – tedy Černá kráska – a je to skutečně trefné označení. Má velmi tmavé listy, které se v létě zbarví do tmavě vínové barvy. Jeho květy jsou nádherně růžové a kvetou stejně bujně jako klasický bez. </p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MkpRralKIXIK30J3UIPXo3apOSJay6vO5jIPm-ZAXtd5JK7K7M4R0ImJ9Fk823_qfbk0HmWt15dTA36s_3GkYsJWfS8g0FalH24x_49JxG39tLyptBAi7oryy6hoLuDYLDE1OozFaTnBpLINQ28kWyqmWEDDKfpTxIhT4UmFhNDXg6SxQp48v_S5fA/s1200/DSC_1601-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MkpRralKIXIK30J3UIPXo3apOSJay6vO5jIPm-ZAXtd5JK7K7M4R0ImJ9Fk823_qfbk0HmWt15dTA36s_3GkYsJWfS8g0FalH24x_49JxG39tLyptBAi7oryy6hoLuDYLDE1OozFaTnBpLINQ28kWyqmWEDDKfpTxIhT4UmFhNDXg6SxQp48v_S5fA/s16000/DSC_1601-2.jpg" /></a></div><br /><p style="text-align: justify;">Můj keř je zatím menší, ale letos už urodil pár květů. Byla jsem zvědavá, jak bude chutnat sirup, proto jsem se do něj pustila. Vycházela jsem z receptu na klasický sirup z bezových květů, jen jsem ponížila množství na polovinu. A výsledek mého testu? Chuťově je sirup v podstatě stejný, nicméně jeho barva je krásně růžová. Myslím, že se bude skvěle hodit jako efektní přísada třeba do míchaných nápojů nebo do dezertů.</p><p><br /></p><p><i><b>Důležité poznámky:</b></i></p><p style="text-align: justify;">Sterilizace lahví – lahve i vršky umyjeme teplou vodou a saponátem, dáme na plech s vodou a sterilizujeme 10 minut v troubě vyhřáté na 160 °C.</p><p><br /></p><p style="text-align: justify;">Sirup je pak nutné plnit do ještě horkých sklenic, dobře uzavřít a nechat v teple vychladnout.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbw3seuL8qqjaXoWAR6E0PwpCaVeIav_nRI6hu7nlr_voAGAOE4S6X7fefFjF9sgVQepeFbWbQNX0BVipTda7jAMYMPHIVATphDvN3bwxv0lFHsZqXoe0FrjEXWQAaEcLI-xJyprQ55g2eGgvZnY-sqBJKAPMGeDx22J0STDMaxcY3ugESbvZumRs0Q/s1067/Cukr_ruzovy%20bez.mp4%20(1).gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbw3seuL8qqjaXoWAR6E0PwpCaVeIav_nRI6hu7nlr_voAGAOE4S6X7fefFjF9sgVQepeFbWbQNX0BVipTda7jAMYMPHIVATphDvN3bwxv0lFHsZqXoe0FrjEXWQAaEcLI-xJyprQ55g2eGgvZnY-sqBJKAPMGeDx22J0STDMaxcY3ugESbvZumRs0Q/s16000/Cukr_ruzovy%20bez.mp4%20(1).gif" /></a></div><br /><p style="text-align: justify;"><span style="font-size: xx-large; text-align: left;">SIRUP Z KVĚTŮ RŮŽOVÉHO BEZU</span></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENCE</span></p><p><br /></p><p><br /></p><p>30 – 35 větších bezových květů</p><p>1,5 l převařené a vychladlé vody</p><p>1 kg pískového cukru</p><p>6 citronů</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p><span style="font-size: medium;">1. DEN</span></p><p><br /></p><p style="text-align: justify;">Nejprve si dáme převařit vodu a necháme ji vychladnout. Tato fáze trvá celkem dlouho, ale je důležitá pro to, aby se sirup povedl. Voda musí být skutečně úplně studená, pokud nalijeme na květu bezu ještě vlažnou vodu, zčernají.</p><p><br /></p><p style="text-align: justify;">Květy bezu probereme, odstřihneme velké stopky a nastříháme na menší květenství a jemně opereme ve vodě.</p><p><br /></p><p style="text-align: justify;">Nachystáme si 3 l sklenici a po vrstvách skládáme květy s nakrájenými kolečky ze 3 citronů. Zalijeme vodou. Zakryjeme gázou nebo čistou utěrkou a necháme 24 – 48 hodin odstát na tmavém a chladném místě.</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">2. DEN</span></p><p><br /></p><p style="text-align: justify;">Nálev přecedíme a vymačkáme z něj všechnu šťávu z květů a citronů. Přelijeme do hrnce, přidáme šťávu ze zbylých citronů (bez dužiny a semínek) a cukr. Na mírném ohni přivedeme sirup do varu a vaříme, dokud se nerozpustí všechen cukr. Horký sirup přelijeme opatrně to teplých lahví. Dobře uzavřeme a v teple necháme vychladnout.</p><p><br /></p><p style="text-align: justify;">Skladujeme na tmavém a chladnějším místě</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRmHFWy6t4T2o4tghmwIH1Uj51Fc1-90817wsUpYP02dgFHwhTCWvu9pF3PP0HJ0YLmhbJDZUJHzqZ7P2z89XxNpk4rS13SWDUDvZUYibAKvvdN8vsgVsxuI8PQccPZRqc5pBHsyfIdGatrF3pFgIiJLEh2RHlbX6E_T5-4LHTMnrXjfu9oQupO8wmg/s1200/Mix%20sirup%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRmHFWy6t4T2o4tghmwIH1Uj51Fc1-90817wsUpYP02dgFHwhTCWvu9pF3PP0HJ0YLmhbJDZUJHzqZ7P2z89XxNpk4rS13SWDUDvZUYibAKvvdN8vsgVsxuI8PQccPZRqc5pBHsyfIdGatrF3pFgIiJLEh2RHlbX6E_T5-4LHTMnrXjfu9oQupO8wmg/s16000/Mix%20sirup%201.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhK-wYmRp8PWy5NnSelaIcvdPDw3mFz5DcDyOK9OceTWgiVcxze0E-QQcz2Jl-_8f03v1xKmppFPIIVMyYlarzYhRdeZl1nJbP477Iqig1KdfdBpkXJP9sg-WwsHDhLz7v8HNpzgIWGRrbhKHbr5otzca1LrFJofjCuqaMCFodoaTXNurKrHQlESvOA/s1200/DSC_1226-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhK-wYmRp8PWy5NnSelaIcvdPDw3mFz5DcDyOK9OceTWgiVcxze0E-QQcz2Jl-_8f03v1xKmppFPIIVMyYlarzYhRdeZl1nJbP477Iqig1KdfdBpkXJP9sg-WwsHDhLz7v8HNpzgIWGRrbhKHbr5otzca1LrFJofjCuqaMCFodoaTXNurKrHQlESvOA/s16000/DSC_1226-3.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKv0IPxYk50QCzXewNt2pu2B5cCRfRiZNs1Nj4beQx3xgMNz5WI17oxqKCjI8Ogs_6_YYmqu-QCjXIzbIBemGMmj79_COO4DgZIvnc75X5NE0zApIxTa523JaxZOz3bXlhGegzpEOG0-QGqAqzNwm7PrIRpvvLb7llj1ArqthSZkHiB55BR62AknghsQ/s1200/DSC_1467-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKv0IPxYk50QCzXewNt2pu2B5cCRfRiZNs1Nj4beQx3xgMNz5WI17oxqKCjI8Ogs_6_YYmqu-QCjXIzbIBemGMmj79_COO4DgZIvnc75X5NE0zApIxTa523JaxZOz3bXlhGegzpEOG0-QGqAqzNwm7PrIRpvvLb7llj1ArqthSZkHiB55BR62AknghsQ/s16000/DSC_1467-2.jpg" /></a></div><br /><div><br /></div><p><span style="font-size: x-large;">PINK ELDERFLOWER CORDIAL</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">Last year I bought a pink elderberry bush for my garden. Yes, you read that right pink. Maybe, like me, you didn't know this strain existed. But it really excited me. I read that this is a variety bred in Holland from black elder, which grows everywhere, without any maintenance. This variety is called "Black Beauty" – the right name, right? It has very dark leaves that turn dark burgundy in summer and the flowers bloom in beautiful rich pink color.</p><p><br /></p><p style="text-align: justify;">My bush is still smaller, but this year it has already produced a few flowers. I was curious about how the cordial would taste, so I tried it. I used the classic elderflower cordial recipe, only halved the amount. And the result of my test? The taste of the syrup is basically the same, but its color is a beautifully pink. I think it will be great as an effective ingredient in mixed drinks or desserts.</p><p><br /></p><p><br /></p><p><b>Important notes:</b></p><p><br /></p><p style="text-align: justify;">Sterilization of bottles - wash bottles and tops with warm water and soap, place on a tray with water and sterilize for 10 minutes in an oven heated to 160 °C.</p><p><br /></p><p style="text-align: justify;">The cordial must then be filled into still hot glasses, tightly closed and left to cool in the warm place.</p><p><br /></p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p><br /></p><p>30 – 35 larger elderflowers</p><p>1.5 l boiled and cooled water</p><p>1 kg granulated sugar</p><p>6 lemons</p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">1ST DAY</span></p><p><br /></p><p><br /></p><p style="text-align: justify;">First, boil the water and let it cool. This stage takes quite a long time, but it is important for the syrup to be successful. The water must really be completely cold, if you pour lukewarm water on the elderflower, they will turn black.</p><p><br /></p><p style="text-align: justify;">Clean the elderflowers, cut off the large stalks and cut them into smaller inflorescences and gently wash them in water.</p><p><br /></p><p style="text-align: justify;">Prepare a 3-liter glass and layer by layer add flowers with sliced circles from 3 lemons. Cover with water. Cover with gauze or a clean towel and leave for 24-48 hours in a dark and cool place.</p><p><br /></p><p><br /></p><p><span style="font-size: medium;">2ND DAY</span></p><p><br /></p><p style="text-align: justify;">Strain the infusion and squeeze out all the juice from the flowers and lemons. Pour into a saucepan, add juice from the remaining lemons (without pulp and seeds) and sugar. Bring the juice to a boil over low heat and cook until all the sugar has dissolved. Carefully pour the hot cordial to the warm bottles. Close well and let it cool in the warm place.</p><p><br /></p><p style="text-align: justify;">Keep in a dark and cooler place.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQyBOdrw056SWyZQdwe0MKLHVZ1zq8fSUoLsRc1XyW2ucS5-dDAX783h-3U2N2SCYXXvXCZvjtbBOD7NBtM_Y3QpoEP_z-DlpGz7rBCoi6L6a7B-dCXksT4hJoumI9-YovRnc90cAJbySGgIZVAgoYHbNUN0oURKYkDxqQZsot2iJUX1Yd9pqaVJV7A/s1200/DSC_1493-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQyBOdrw056SWyZQdwe0MKLHVZ1zq8fSUoLsRc1XyW2ucS5-dDAX783h-3U2N2SCYXXvXCZvjtbBOD7NBtM_Y3QpoEP_z-DlpGz7rBCoi6L6a7B-dCXksT4hJoumI9-YovRnc90cAJbySGgIZVAgoYHbNUN0oURKYkDxqQZsot2iJUX1Yd9pqaVJV7A/s16000/DSC_1493-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGw7wCF0gEG0aph-ifyCqo4C1U8sseROkQ1WSW9fihHUKloYAY_RaNN9sLQu_QB3EHGJOnSnFo35cMwmhmFhIUXDgncyzVGmYurbp9rolXDOIFIE4Hq95MF9z6GglYItY12ea0mv22dT1Gjy0gHjQpIFVLomkPqR182g3Htf42oC_I5sK1iz5DFc5K-A/s1200/DSC_2189-2.jpg" imageanchor="1" style="clear: left; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXrUB0-u3guDfEUw3D9HWsUcrm9WrFxgKBnqY3skSIn4i7N-7rfNbyFayCN09EbpIG3vRFvIwmg7DU8Gp0WxQWxOfEKeC_xTnYG2bNQxOfDLYfGMzZeWUkclqRGx_KpAEIJNksPp1H-HaCvbmhDLd0dUUflPhbjnenBtqr05WWt51rwk1cdLLAaR3fQ/s800/Cordial%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXrUB0-u3guDfEUw3D9HWsUcrm9WrFxgKBnqY3skSIn4i7N-7rfNbyFayCN09EbpIG3vRFvIwmg7DU8Gp0WxQWxOfEKeC_xTnYG2bNQxOfDLYfGMzZeWUkclqRGx_KpAEIJNksPp1H-HaCvbmhDLd0dUUflPhbjnenBtqr05WWt51rwk1cdLLAaR3fQ/s16000/Cordial%201.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-41748775807211431302023-06-05T19:08:00.002+02:002023-06-05T19:09:09.244+02:00PIKNIK POD PIVOŇKAMI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E7B87Meb5ZQGQjnHJnQh9o_UVDIBSdIFLPI6QlqjGxjE_crjeqNnZd8WaFFinyoGi2Z6c49WTxjtO8oaIVtIm3wawyI-EnXm5jNn32XpUUfQlsO6GV2SJBrpwU50yKvgDXwkvAjTL3tQpGNF-kQFKuuCK3WtqQ4u9xJ-GVFgdWhHQmL4tgrYUcPuwg/s1200/DSC_1076-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E7B87Meb5ZQGQjnHJnQh9o_UVDIBSdIFLPI6QlqjGxjE_crjeqNnZd8WaFFinyoGi2Z6c49WTxjtO8oaIVtIm3wawyI-EnXm5jNn32XpUUfQlsO6GV2SJBrpwU50yKvgDXwkvAjTL3tQpGNF-kQFKuuCK3WtqQ4u9xJ-GVFgdWhHQmL4tgrYUcPuwg/s16000/DSC_1076-2.jpg" /></a></div><p></p><p><br /></p><p style="text-align: justify;">Začátek léta je v plném proudu a konečně je tepleji, všechno je zelené a vypadá tak nádherně. Moje dvě oblíbené pivoňky na zahradě konečně rozkvetly a voní tak intenzivně. Bohužel jejich sezóna je vždy příliš krátká a navíc předpověď počasí na další dny hlásí hodně deště, takže si myslím, že letos bude sezóna kratší než kdy jindy.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Proto jsem si je chtěla užít co nejvíc a našla jsem si kouzelné místo mezi pivoňkami a nasávala jsem nejen jejich vůni, ale i západ slunce. Doufám, že si tu užijete se mnou.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnL5wTzOygETif668o6ti5w_2hWA4DAEj4u6u7Yca4uhuS2L3sgh0PbDOJkoURRbiris51gWf08cwwgNTR2Kpz9mb6V99jsZmOiCy_gtgEu6_w3zqWLCVhVT0uDkg3dJ5lI7c6T1HMxojtzYbQVrG4LZf4NlcZbJP28BsavFTQvoQKRYCQ1bNYAml1g/s1200/DSC_1153-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnL5wTzOygETif668o6ti5w_2hWA4DAEj4u6u7Yca4uhuS2L3sgh0PbDOJkoURRbiris51gWf08cwwgNTR2Kpz9mb6V99jsZmOiCy_gtgEu6_w3zqWLCVhVT0uDkg3dJ5lI7c6T1HMxojtzYbQVrG4LZf4NlcZbJP28BsavFTQvoQKRYCQ1bNYAml1g/s16000/DSC_1153-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj297MkFUvfxiCTOJDZUwuPVSY1TU_tZLLaM9vJeq9FJAb2oUiikLXRgSu81RzTKV0paAy64nH_8P6BpnoK0yCJGI3OsA1cE-pcDU9-ZlHzavQh8K_P_aM_kITyeMCVW3hYd4yTWa71Q0pHrR-qPlH17EbO6S_FrBVvrrzD0WhERWOIYdccm67MgoQ56Q/s1200/DSC_1078-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj297MkFUvfxiCTOJDZUwuPVSY1TU_tZLLaM9vJeq9FJAb2oUiikLXRgSu81RzTKV0paAy64nH_8P6BpnoK0yCJGI3OsA1cE-pcDU9-ZlHzavQh8K_P_aM_kITyeMCVW3hYd4yTWa71Q0pHrR-qPlH17EbO6S_FrBVvrrzD0WhERWOIYdccm67MgoQ56Q/s16000/DSC_1078-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba9beFYKGiy_zAVU6cOlBiKpIY6aVCSoE_YXpjVsG8H2B8WhIkvjSpF0dSzC3EscN-I28Gm0ufu-KQSKfU9L8_lIdt9H5GgMv2FvpOcb8HtGilHwerKUcQGQ9XpANSeABW_yToibGjtkHAuTzaWzncr4xM-4lrUO2NlK1X3IFMK0NQPaMOIqJ7mD2IA/s800/Picnic%20peonies%202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba9beFYKGiy_zAVU6cOlBiKpIY6aVCSoE_YXpjVsG8H2B8WhIkvjSpF0dSzC3EscN-I28Gm0ufu-KQSKfU9L8_lIdt9H5GgMv2FvpOcb8HtGilHwerKUcQGQ9XpANSeABW_yToibGjtkHAuTzaWzncr4xM-4lrUO2NlK1X3IFMK0NQPaMOIqJ7mD2IA/s16000/Picnic%20peonies%202.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSE_TkjKN2nn3Iy9a0aI168hBRzVOTQIYPHEAsDFoyAo5qNDH-9nq7FhNjrXVuIoJJDZdVfUTPCftAx-Vo1Dvp-xXfAwnxUI60ZC7k4LNHQ6EY95si_nEfn6UhrUjEfhbJ7ewyYJ--kaFL9_8N_ipN2GlBrdL-7Z5iWQcoaWCAFphup_h7EBuuk1xlQ/s1200/DSC_1090-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSE_TkjKN2nn3Iy9a0aI168hBRzVOTQIYPHEAsDFoyAo5qNDH-9nq7FhNjrXVuIoJJDZdVfUTPCftAx-Vo1Dvp-xXfAwnxUI60ZC7k4LNHQ6EY95si_nEfn6UhrUjEfhbJ7ewyYJ--kaFL9_8N_ipN2GlBrdL-7Z5iWQcoaWCAFphup_h7EBuuk1xlQ/s16000/DSC_1090-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuStI3pl6eMUphH6bpKv4HcpJadyBG152NrWc-WBWr5C0OyWTUNMzVlUqEYLm31hsp4ZqeAyhSZcn1R_jCoPo51BNSiNMJdN4Ng14QiXNrbJn6OD9JHTG7ccYE9rIbNt--peKCw5C0QAu3h_VrzzoJ8EuNaL9bcCoNcd1aciVLtpxmliXkH5Co0x2s0A/s1200/DSC_1110-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuStI3pl6eMUphH6bpKv4HcpJadyBG152NrWc-WBWr5C0OyWTUNMzVlUqEYLm31hsp4ZqeAyhSZcn1R_jCoPo51BNSiNMJdN4Ng14QiXNrbJn6OD9JHTG7ccYE9rIbNt--peKCw5C0QAu3h_VrzzoJ8EuNaL9bcCoNcd1aciVLtpxmliXkH5Co0x2s0A/s16000/DSC_1110-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-size: x-large;">A PICNIC UNDER PEONIES</span></p><p><br /></p><p style="text-align: justify;">Early summer is in full swing and it’s finally warmer, everything is green and looks so beautiful. My two favorite peonies in the garden are finally started to bloom and they smell so intensive. Unfortunatelly the season is always too short and also the wheather forecast for next days is full of rain, so I think this year the season will be shorter then ever.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">That’s why I wanted to enjoy them as most as I can and I found myself a magical spot between the peonies and soaked up not only their smell but also the sunset. I hope you enjoy some of my captures.</p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_WoofiDud4fixhMqf3KDLocf-Fn-JWbxVqleYTCMXyqd_Z1IVdCjTTr8vsXoRAl51Gcjxh_J7SZXQ8LoWHrQv3OMyg0oe7xVLyMWPpu53P8y2vM0SqrCosLKIRJtnjhsRx-_zl2s_ccayOGjt6BcL34KsFeS0LopN8beGll8JjX4Nx4gyGEnt04Rlg/s1200/Picnic%20peonies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_WoofiDud4fixhMqf3KDLocf-Fn-JWbxVqleYTCMXyqd_Z1IVdCjTTr8vsXoRAl51Gcjxh_J7SZXQ8LoWHrQv3OMyg0oe7xVLyMWPpu53P8y2vM0SqrCosLKIRJtnjhsRx-_zl2s_ccayOGjt6BcL34KsFeS0LopN8beGll8JjX4Nx4gyGEnt04Rlg/s16000/Picnic%20peonies.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJdLj6LWDxbgG7WziA5mogc7lMm3qW07Z_o6kzsWl4FC1-pxNDPkBsVCfXlU0AWUu5E_rdSGKi3bgMNN1ercw9jbz_DJdxvI14v3mEMq9i0u0nmc4htnn-ZIiKZ3gTU6tAXnpwZiNTYj0hntulLgGStN2JFtHsA6c-0tMO6E_bixckeo5hDBR-ibSiA/s1200/DSC_1128-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJdLj6LWDxbgG7WziA5mogc7lMm3qW07Z_o6kzsWl4FC1-pxNDPkBsVCfXlU0AWUu5E_rdSGKi3bgMNN1ercw9jbz_DJdxvI14v3mEMq9i0u0nmc4htnn-ZIiKZ3gTU6tAXnpwZiNTYj0hntulLgGStN2JFtHsA6c-0tMO6E_bixckeo5hDBR-ibSiA/s16000/DSC_1128-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tsS1TaFT19jLDhU_nm_Z3us_huQPqvqtrawAx-IeNZLjy3XTdllcWTaaMwH5D5-bC7qrdPb7sFFFFQrXfLfY50Kwpk_epNOVrcZuGrG2uToIxjvjXPjQwAfel_4VI0hyIfSN9pgKhG77VaZyqEkiSsFdi8-2X0lzVbi8JzOsq7Q_njWtfkvINUD7zw/s800/Picnic%20peonies%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tsS1TaFT19jLDhU_nm_Z3us_huQPqvqtrawAx-IeNZLjy3XTdllcWTaaMwH5D5-bC7qrdPb7sFFFFQrXfLfY50Kwpk_epNOVrcZuGrG2uToIxjvjXPjQwAfel_4VI0hyIfSN9pgKhG77VaZyqEkiSsFdi8-2X0lzVbi8JzOsq7Q_njWtfkvINUD7zw/s16000/Picnic%20peonies%201.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT7TR8rmjlavL9qhCBa3wgO0zIIViFt3buz6gaNBYsX-t1s0UTqaDGV52dtsKYt2GqbnuQ3syC6i-9mTlqNnfxEgBWV-H_fNBZ-6rJmSOsnas5zJ_8-dhDoPH-QZW4VJbWnPSyZQ3P-lo7DfdtYcs27sKFA-G6fD6oDuKmTuR0wDIopEPrWb-w7jDNw/s1200/DSC_1150-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmT7TR8rmjlavL9qhCBa3wgO0zIIViFt3buz6gaNBYsX-t1s0UTqaDGV52dtsKYt2GqbnuQ3syC6i-9mTlqNnfxEgBWV-H_fNBZ-6rJmSOsnas5zJ_8-dhDoPH-QZW4VJbWnPSyZQ3P-lo7DfdtYcs27sKFA-G6fD6oDuKmTuR0wDIopEPrWb-w7jDNw/s16000/DSC_1150-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-52294683560535603102023-05-29T12:02:00.002+02:002023-05-29T12:02:38.889+02:00OVESNÁ KAŠE S ROZMARÝNEM A JAHODAMI<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqwt5GHTU7h_05Eli_Q3FPS5Csn9VlvfloM5nmE6N3344AgR32p52wM1lbjq9E2fBT1jHUmeL1MU5d8Li7FXb--tHcIwGKhl6ZLIjcuhh5-fqHg29nR8dqi3kAsXSp0DIJfwnnRucNkAuXAerxjLEke2yFe5ylGgQQRVirRgLFCYyfrSmcUmjbdUWhQ/s1200/DSC_8822-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqwt5GHTU7h_05Eli_Q3FPS5Csn9VlvfloM5nmE6N3344AgR32p52wM1lbjq9E2fBT1jHUmeL1MU5d8Li7FXb--tHcIwGKhl6ZLIjcuhh5-fqHg29nR8dqi3kAsXSp0DIJfwnnRucNkAuXAerxjLEke2yFe5ylGgQQRVirRgLFCYyfrSmcUmjbdUWhQ/s16000/DSC_8822-2.jpg" /></a><br /><br /></p><p style="text-align: justify;">Tento recept je inspirovaný ovesnou kaší, kterou připravila moje kamarádka Suze aka <a href="https://www.instagram.com/gourmetglow/" target="_blank">Gourmetglow</a>. Suze je neuvěřitelně laskavý člověk a vždy mě udiví, jaké kombinace dokáže vymyslet. I když na snídani dávám přednost granole s jogurtem, kombinace s rozmarýnem mě naprosto nadchla. Rozmarýn mám na zahrádce a dost často ho používám, ale pouze při vaření. S ovesnou kaší by mě to v životě nenapadlo, ale už ji nebudu připravovat jinak. Stačí malá změna, která dá pokrmu nový rozměr. A protože jsem měla doma jahody, doplnila jsem ovesnou kaši jahodami – část jsem připravila na másle s vanilkou. Samozřejmě pokud držíte linii, použijte pouze čerstvé jahody.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92_3x401202oIlUKy3bAlUibcMxbNjQKoRHCIafU39P14ffR5HRE9snOCx13BO0dkDtbbaTIeQuldifEFpD8UmljY0bZ44d1fjPkqexnhthQEsfCJaeR5im9iNToVt3zA6zewsRgAYR8UtECjL5LjeO-O9EVgtDPYbhgSlNjv7CW0Rs8-zQQccuFgKQ/s1200/DSC_8826-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92_3x401202oIlUKy3bAlUibcMxbNjQKoRHCIafU39P14ffR5HRE9snOCx13BO0dkDtbbaTIeQuldifEFpD8UmljY0bZ44d1fjPkqexnhthQEsfCJaeR5im9iNToVt3zA6zewsRgAYR8UtECjL5LjeO-O9EVgtDPYbhgSlNjv7CW0Rs8-zQQccuFgKQ/s16000/DSC_8826-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p><span style="font-size: x-large;">OVESNÁ KAŠE S ROZMARÝNEM A JAHODAMI</span></p><p><br /></p><p><span style="font-size: large;">SUROVINY</span></p><p><span style="font-size: large;"><br /></span></p><p><i>(2 porce)</i></p><p><br /></p><p>200 g ovesných vloček</p><p>500 ml mléka (ráda kombinuju také 250 ml vody a 250 ml mléka, nebo 250 ml mléka a 250 ml rostlinného mléka – osobně jsem kombinovala s kokosovým)</p><p>2 polévkové lžíce medu</p><p>2-3 větvičky rozmarýnu</p><p>špetka soli</p><p>100–150 g jahod</p><p>½ lžíce másla</p><p>1/4 lžičky vanilkové pasty</p><p>oříšky na posypání</p><p><br /></p><p> </p><p><span style="font-size: large;">POSTUP</span></p><p><br /></p><p style="text-align: justify;">Vločky spolu s mlékem (případně s vodou) a s větvičkami rozmarýnu dáme do kastrůlku a na středním plameni necháme vařit. Vaříme cca 10–12 minut, dokud vločky nezměknou. Občas promícháme a dáváme pozor, aby mléko neprošlo varem.</p><p><br /></p><p>Odstavíme, vyndáme větvičky rozmarýnu, vmícháme med a sůl.</p><p><br /></p><p style="text-align: justify;">Jahody omyjeme, polovinu pokrájíme na kousky. Na pánvi rozpustíme máslo, dáme jahody a vanilkovou pastu a jahody lehce opečeme, dokud nepustí trochu šťávy. Zbytek jahod nakrájíme.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Ovesné vločky rozdělíme do misek, rozdělíme na ně povařené jahody a čerstvé jahody. Nakonec můžeme ještě zakapat trochou medu nebo posypat oříšky.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Recept si můžete vytisknout <a href="https://docs.google.com/document/d/1UBe5wNKqM4OGg4J5sfPh4WUQn3OajxWP/edit?usp=share_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">zde</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco5E462K7cf0XGG5dpNuzMsHXrBVIUptHf5O8DpfgZv_kLgfv4ySjBxeP2gtqSLzK66zyBF0zQRZq43gJz3O28Gar7toOH612hTfxMWHSdjs0ZWa9iEJNb0lqyG0XC-qzX6YPjQhNFiM1yZOXm9Elwlg_5EEIkGNXP443fx8wL-SRnVnB5QSQffm-KA/s1200/DSC_8811-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco5E462K7cf0XGG5dpNuzMsHXrBVIUptHf5O8DpfgZv_kLgfv4ySjBxeP2gtqSLzK66zyBF0zQRZq43gJz3O28Gar7toOH612hTfxMWHSdjs0ZWa9iEJNb0lqyG0XC-qzX6YPjQhNFiM1yZOXm9Elwlg_5EEIkGNXP443fx8wL-SRnVnB5QSQffm-KA/s16000/DSC_8811-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-98i3KzuBt0ud0bdqzgOhfTVmSfcu5a1bTKNW4NQQVWsfNjc5qLrq-EVGRvOHRrkx5rqBWPOT6uk2qJdGJCv7TsA3hIPgJvNyru1lHMIX0OinCajWTuFIEsbJSc77v78NnoyIgSIoSGph1M_t9HALdFORvIp62B1BBKhtukhSxKkq3ucvgnT4MTUKQ/s1200/DSC_8878-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-98i3KzuBt0ud0bdqzgOhfTVmSfcu5a1bTKNW4NQQVWsfNjc5qLrq-EVGRvOHRrkx5rqBWPOT6uk2qJdGJCv7TsA3hIPgJvNyru1lHMIX0OinCajWTuFIEsbJSc77v78NnoyIgSIoSGph1M_t9HALdFORvIp62B1BBKhtukhSxKkq3ucvgnT4MTUKQ/s16000/DSC_8878-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5pElzCO3ETa_xR37hfEa5yQVgeP9oYXsMeHzuYEa1xDOj5pDUqs8X_AnptyqdAsCj-5CWVI4erw1HMWbCCupkJfkYfXPE4oac-7cHLr3hlgl8H0OlWtHlkLCrtuQCiUlH21E7R5DpNQuXTpWbBVE1M3kSVlB3-_Aqk1QgqvGUzWwcrUEvY3P0tfbGQ/s1200/DSC_9076-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5pElzCO3ETa_xR37hfEa5yQVgeP9oYXsMeHzuYEa1xDOj5pDUqs8X_AnptyqdAsCj-5CWVI4erw1HMWbCCupkJfkYfXPE4oac-7cHLr3hlgl8H0OlWtHlkLCrtuQCiUlH21E7R5DpNQuXTpWbBVE1M3kSVlB3-_Aqk1QgqvGUzWwcrUEvY3P0tfbGQ/s16000/DSC_9076-2.jpg" /></a></div><br /><p><br /></p><p><br /></p><p><span style="font-size: x-large;">BREAKFAST OATS WITH ROSEMARY AND STRAWBERRIES</span></p><p><br /></p><p style="text-align: justify;">This recipe for this oatmeal is inspired by my friend Suze aka <a href="https://www.instagram.com/gourmetglow/" target="_blank">Gourmetglow</a>. Suze is an incredibly kind person, and it always amazes me what combinations she can come up with. Even though I prefer granola with yogurt for breakfast, the combination of oats with rosemary absolutely blew me away. I have rosemary in my garden, and I use it quite often, but only for cooking. I would never have thought of doing this with oatmeal, but I won't prepare it any other way. A small change is all it takes to give a dish a new dimension. And since I had strawberries at home, I used them for the oatmeal - I prepared part of it with butter and vanilla. Of course, you can use only fresh strawberries.</p><p><br /></p><p><span style="font-size: large;">INGREDIENTS</span></p><p><br /></p><p><i>(makes 2 bowls)</i></p><p> </p><p>200 g porridge oats</p><p>500 ml whole milk (or combine 250 ml milk and 250 ml water, or 250 ml milk and 250 mil plant-based milk – personally, I made it half whole milk and half coconut milk)</p><p>2 sprigs rosemary (whole springs)</p><p>2 tbsp honey</p><p>Pinch of salt</p><p>100–150 g strawberries</p><p>½ tbsp butter</p><p>1/4 tsp vanilla paste</p><p>Nuts, honey to serve</p><p> </p><p> </p><p><span style="font-size: large;">INSTRUCTIONS</span></p><p><br /></p><p style="text-align: justify;">Put the oats together with milk (or water) and rosemary sprigs into a saucepan and let it simmer on medium heat. Simmer for about 10-12 minutes until the oats soften. Stir occasionally and make sure the milk does not boil.</p><p style="text-align: justify;"><br /></p><p>Set aside, remove the rosemary sprigs, mix in honey and salt.</p><p><br /></p><p style="text-align: justify;">Wash the strawberries, cut half into pieces. Melt the butter in a small pan, add the strawberries and vanilla paste and lightly cook the strawberries until they release some juice. Chop the rest of the strawberries.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Divide the oatmeal into bowls, top with cooked strawberries and fresh strawberries. Finally, you can drizzle a little honey or sprinkle some nuts.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">You can print the recipe in English <a href="https://docs.google.com/document/d/1rTDCiHeRt2-SNDt3dIri6hfGsoQqvo6q/edit?usp=share_link&ouid=100732452132979733413&rtpof=true&sd=true" target="_blank">here</a>.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkXFklrBKaEByODtNR-zKqmDkmc7q3UwsBeLz1XIrX4MV5YzuhV6WprYlXW0hqgOnOf6_5sQxw3MIhZZSvLimevAhlaKjfmsVfqp4O_bMt3eXUPTj2Ypyo-fqsUCLSk7lk6Nd1SPcPhupQwNDp4uzRXTM9VA5jLvHF1A-_GhNyqNWQDTS3mrCMo6Byg/s1200/DSC_9063-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkXFklrBKaEByODtNR-zKqmDkmc7q3UwsBeLz1XIrX4MV5YzuhV6WprYlXW0hqgOnOf6_5sQxw3MIhZZSvLimevAhlaKjfmsVfqp4O_bMt3eXUPTj2Ypyo-fqsUCLSk7lk6Nd1SPcPhupQwNDp4uzRXTM9VA5jLvHF1A-_GhNyqNWQDTS3mrCMo6Byg/s16000/DSC_9063-2.jpg" /></a></div><br /><div class="separator" style="clear: both; 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float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /><p style="text-align: justify;"><br /></p><div><br /></div>Mon café bloghttp://www.blogger.com/profile/18275972741892814378noreply@blogger.com0tag:blogger.com,1999:blog-423895201204530161.post-82896015715828101962023-05-07T19:00:00.004+02:002023-08-02T16:09:05.590+02:00PODVEČERNÍ JARNÍ POSEZENÍ ANEB SAVOIR-VIVRE PO FRANCOUZSKU<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCszvwud91vMyvc2BrLWtpJns_gZ08CeN3J948lj1SxsrdESv6eyLplIO2lwKPRkiA0c_tfoKz1_3vzF_VlXbVNi2eMWK5fYHrCwEiDh_aC5V9xQQBNU-ndwv9tN5PGb9poFfK22w7F-ghYBGNuXZ4DdUyTMsN-JM7d3YRpAtYeSz8O5ZrQrEpFSFqg/s1200/DSC_7510-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCszvwud91vMyvc2BrLWtpJns_gZ08CeN3J948lj1SxsrdESv6eyLplIO2lwKPRkiA0c_tfoKz1_3vzF_VlXbVNi2eMWK5fYHrCwEiDh_aC5V9xQQBNU-ndwv9tN5PGb9poFfK22w7F-ghYBGNuXZ4DdUyTMsN-JM7d3YRpAtYeSz8O5ZrQrEpFSFqg/s16000/DSC_7510-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: justify;">Vždycky se mi líbil francouzský výraz „savoir-vivre“ (čti savoárvívr) tedy umění žít a užívat si života – což musíte uznat Francouzi skutečně umí. Možná proto mě Francie okouzluje už několik desítek let a snažím se tam alespoň jednou za rok vycestovat.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Tentokrát jsem si užívala v kraji Bordeaux, nedalo městečka Jonzac, v překrásné usedlosti La Cannonerie uprostřed vinic – ale o tomto pobytu někdy příště… Z Francie si vždy dovezu víno, sýry, sladkosti a lokální speciality. Vždy je tak nějak ujídáme postupně, ale tentokrát jsme se rozhodli udělat podvečerní degustaci, využít teplý jarní večer, posedět na zahrádce a naplnit tak význam francouzského savoir-vivre.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOr0yxA8idayOojwjhbbXLAaXdUEc6_PrRepdW3Hl_H3VDLG2YNAR4zfOINAuYG1Z53PH94uDCZlCAPsM9cBa3Cjcn2FOqUxpNTx_IEtLyYm9GedOcEmNAaDP5M3JuqcbJ-Mbmyh9kJHwMGE5fYxPm9IOIhKb9MJhB0d31GkGOMsJ2O7W0CxDl_r2pw/s1200/DSC_7349-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOr0yxA8idayOojwjhbbXLAaXdUEc6_PrRepdW3Hl_H3VDLG2YNAR4zfOINAuYG1Z53PH94uDCZlCAPsM9cBa3Cjcn2FOqUxpNTx_IEtLyYm9GedOcEmNAaDP5M3JuqcbJ-Mbmyh9kJHwMGE5fYxPm9IOIhKb9MJhB0d31GkGOMsJ2O7W0CxDl_r2pw/s16000/DSC_7349-2.jpg" /></a></div><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Hlavním bodem bylo několik druhů francouzských plísňových sýrů, hroznové víno a olivová tapenáda. Kdo zatoužil po dezertu, mohl si vybrat madlenky nebo makronky. A nesmělo samozřejmě chybět ani růžové víno, které je velmi lehké a skvěle se hodí pro teplé letní večery.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLuSwQyDnA9jeVgTIzW3dO2XpxJNun0BLBGseAmkEqlfkQxMc4anIXGYaQ1RaOXSyljN12Pu1z3rUQYnTZlHd3DNqPy0elkcrUmEHI42v0aGg2FfjyrKn4s_TdqoKCYT14CTB7CIXhYmCIVAAgYBPjnSMlmXf9ODMeFRe9ZW4vGuc8EBnCiNPQRCrww/s1200/Macarons.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLuSwQyDnA9jeVgTIzW3dO2XpxJNun0BLBGseAmkEqlfkQxMc4anIXGYaQ1RaOXSyljN12Pu1z3rUQYnTZlHd3DNqPy0elkcrUmEHI42v0aGg2FfjyrKn4s_TdqoKCYT14CTB7CIXhYmCIVAAgYBPjnSMlmXf9ODMeFRe9ZW4vGuc8EBnCiNPQRCrww/s16000/Macarons.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy-2SQONDtyxT8V8suwcJsvPDBrtybKXvJWjMUbCR9-l9vCvI6pVzq9JUmKY9w0mfslRRkEzfT--KOeBzgACkyeTxOagYJ22OGpcDY2vmoFSxtQuQPReGvTEU7aYALLtbdDt1kY8XVjbFY4W88_jjsRwJe_chd2a6kQKWbqV7dLgT-hmTEZZ0vFDuPQ/s1200/DSC_7473-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy-2SQONDtyxT8V8suwcJsvPDBrtybKXvJWjMUbCR9-l9vCvI6pVzq9JUmKY9w0mfslRRkEzfT--KOeBzgACkyeTxOagYJ22OGpcDY2vmoFSxtQuQPReGvTEU7aYALLtbdDt1kY8XVjbFY4W88_jjsRwJe_chd2a6kQKWbqV7dLgT-hmTEZZ0vFDuPQ/s16000/DSC_7473-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FYee9Vk91ZzH6YqJQF1LAqXxbnL416vhFmHPu5S1jYEVVZHEySk0RxfmBYHkP8niU8slyiH81PZ6tCzQgT_8N1fgWOV6_BekRyWz4PnJh8XyzKDYEGFU9Vagy7bG2E8QxfIHhgeMqYMTQ5WuWRIzxt3Z9UV3mhsZjVZIWffRNdD1QfJYtNMVBm-Heg/s1200/DSC_7334-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-FYee9Vk91ZzH6YqJQF1LAqXxbnL416vhFmHPu5S1jYEVVZHEySk0RxfmBYHkP8niU8slyiH81PZ6tCzQgT_8N1fgWOV6_BekRyWz4PnJh8XyzKDYEGFU9Vagy7bG2E8QxfIHhgeMqYMTQ5WuWRIzxt3Z9UV3mhsZjVZIWffRNdD1QfJYtNMVBm-Heg/s16000/DSC_7334-2.jpg" /></a></div><p><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">I've always liked the French expression "savoir-vivre" which means the art of living and enjoying life - which you have to admit the French can really do. Maybe that's why France has fascinated me for several decades and I try to travel there at least once a year. </p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">This time I enjoyed myself in the Bordeaux region, near the small town of Jonzac, in the beautiful estate of La Cannonerie in the middle of the vineyards - but more about this stay next time... I always bring wine, cheese, sweets, and local specialties from France. We always kind of eat them gradually, but this time we decided to do an early evening tasting, take advantage of the warm spring evening, sit in the garden, and thus fulfill the meaning of French savoir-vivre.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The highlights were several types of French cheeses, grapes, and olive tapenade. Those who craved dessert could choose madeleines or macaroons. And, of course, there was also rosé wine, which is very light and perfect for warm summer evenings.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5fmMjFKMj_Vjz89vTuH_8yQkNorUo9q4iLrBwYHnCbDKyjkVoGOiwvD9kn3KhgIaGroOkYvyZ36gvfLlutseOx0c1B2WBS8i_TfZrVHUFsFbJJztRuG1eR7gG7wad-iTxSt-WcN8K1-aarVFieYXiUI0fFzy88_vr9swmkrYHUaBeY30YBzyqwjDgQ/s1200/DSC_7769-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5fmMjFKMj_Vjz89vTuH_8yQkNorUo9q4iLrBwYHnCbDKyjkVoGOiwvD9kn3KhgIaGroOkYvyZ36gvfLlutseOx0c1B2WBS8i_TfZrVHUFsFbJJztRuG1eR7gG7wad-iTxSt-WcN8K1-aarVFieYXiUI0fFzy88_vr9swmkrYHUaBeY30YBzyqwjDgQ/s16000/DSC_7769-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCdc2RUKROyA_qgi86Dk9LEt4TTu5-lJmOGny5eMEng7g2MR4IYRR4DahJTxjCcHqP5XRKrW-_NZC7sx1tiFSQttSQcOEnqClJDh1efkZGvpn5QXsSUNeqGz4NNvnWgW2KUILmF_EIeups4FQH1CqRxYEWJN0252y_Pivql1D9i3HuVkM9_8mpFDBQg/s800/Piknik2.jpg" style="clear: left; 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