{"id":201137,"title":"D\u00fdn\u011b pln\u011bn\u00e1 camembertem z d\u00fdn\u011b hokkaido","modified":"2026-10-31T18:21:16+01:00","plain":"Cel\u00e1 d\u00fdn\u011b hokkaido pe\u010den\u00e1 v troub\u011b, napln\u011bn\u00e1 roztekl\u00fdm camembertem s \u010desnekem, tymi\u00e1nem a oreganem, ze kter\u00e9 si ka\u017ed\u00fd nab\u00edr\u00e1 l\u017e\u00edc\u00ed.\n\n\n\nL\u017e\u00edce pronikne k\u016frkou s\u00fdra a nabere t\u00e1hnouc\u00ed se hork\u00fd camembert i trochu oran\u017eov\u00e9 du\u017einy, ze kter\u00e9 je\u0161t\u011b stoup\u00e1 p\u00e1ra. Tato pln\u011bn\u00e1 d\u00fdn\u011b hokkaido pat\u0159\u00ed doprost\u0159ed stolu, s pe\u010den\u00fdm \u010desnekem, \u010derstv\u00fdmi bylinkami a \u0161petkou chilli v z\u00e1\u0159ezech s\u00fdra. Po\u010d\u00edtejte se 45 minutami pe\u010den\u00ed ve dvou f\u00e1z\u00edch pro 2 a\u017e 4 osoby. Tento recept pat\u0159\u00ed mezi m\u00e1 keto hlavn\u00ed j\u00eddla.\n\n\n\nCo je d\u00fdn\u011b hokkaido pln\u011bn\u00e1 camembertem?\n\n\n\nJde o celou vydlabanou d\u00fdni hokkaido, kter\u00e1 slou\u017e\u00ed jako n\u00e1doba na pe\u010den\u00ed i serv\u00edrov\u00e1n\u00ed. Nejprve se pe\u010de jen s \u010desnekem, pot\u00e9 se do n\u00ed vlo\u017e\u00ed cel\u00fd camembert, naho\u0159e na\u0159\u00edznut\u00fd, dopln\u011bn\u00fd rozma\u010dkan\u00fdm \u010desnekem, tymi\u00e1nem a oreganem a p\u0159elit\u00fd sm\u011bs\u00ed sirupu bez cukru s javorovou p\u0159\u00edchut\u00ed, koriandru a chilli.\n\n\n\nStejn\u00e1 d\u00fdn\u011b hokkaido, uva\u0159en\u00e1 i se slupkou a rozmixovan\u00e1 na jemn\u00fd kr\u00e9m: pol\u00e9vka z d\u00fdn\u011b hokkaido\n\n\n\nOboj\u00ed se j\u00ed spole\u010dn\u011b: rozpu\u0161t\u011bn\u00fd s\u00fdr a m\u011bkk\u00e1 du\u017eina d\u00fdn\u011b hokkaido, kterou nab\u00edr\u00e1te ze st\u011bn. Tenk\u00e1 slupka p\u0159i pe\u010den\u00ed zm\u011bkne a je tak\u00e9 jedl\u00e1.\n\n\n\nV podobn\u00e9m duchu: D\u00fd\u0148ov\u00e9 lasagne s ku\u0159ec\u00edm masem, \u017eampiony a rokf\u00f3rem.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nCamembert je normandsk\u00fd m\u011bkk\u00fd s\u00fdr z kravsk\u00e9ho ml\u00e9ka s b\u00edlou pl\u00edsn\u00ed na povrchu. P\u0159i pe\u010den\u00ed vcelku se pod k\u016frkou rozt\u00e9k\u00e1 a vydlaban\u00e1 d\u00fdn\u011b hokkaido mu poslou\u017e\u00ed jako jedl\u00e1 n\u00e1doba, kter\u00e1 zabr\u00e1n\u00ed jeho rozlit\u00ed.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Kade\u0159\u00e1vek s jedl\u00fdmi ka\u0161tany na p\u00e1nvi.\n\n\n\nJedin\u00fdm rozd\u00edlem oproti b\u011b\u017en\u00fdm verz\u00edm je cukr: trocha medu nebo javorov\u00e9ho sirupu, kter\u00e1 se n\u011bkdy p\u0159id\u00e1v\u00e1, je zde nahrazena sirupem bez cukru s javorovou p\u0159\u00edchut\u00ed. Podle receptu obsahuje n\u00e1pl\u0148 1 g \u010dist\u00fdch sacharid\u016f na porci; du\u017eina d\u00fdn\u011b hokkaido, kterou j\u00edte spolu s n\u00ed, p\u0159id\u00e1 podle velikosti porce n\u011bkolik gram\u016f a\u017e p\u0159ibli\u017en\u011b patn\u00e1ct.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nD\u00fdn\u011b hokkaido mus\u00ed b\u00fdt dost velk\u00e1, aby se do n\u00ed ve\u0161el cel\u00fd camembert, a m\u00edt siln\u00e9 st\u011bny, kter\u00e9 p\u0159i pe\u010den\u00ed udr\u017e\u00ed tvar. Slupku dob\u0159e omyjte, proto\u017ee se j\u00ed tak\u00e9. Camembert vlo\u017ete do dutiny zbaven\u00fd v\u0161ech obal\u016f, bez krabi\u010dky.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Zape\u010den\u00e9 \u010dekankov\u00e9 puky s raj\u010daty, paprikou a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nT\u0159i strou\u017eky \u010desneku nakr\u00e1jen\u00e9 na v\u011bt\u0161\u00ed kousky b\u011bhem prvn\u00ed f\u00e1ze pe\u010den\u00ed zjemn\u00ed svou chu\u0165, ne\u017e je prolisujete nebo rozma\u010dk\u00e1te. \u010cerstv\u00fd tymi\u00e1n rozd\u011blte na dv\u011b \u010d\u00e1sti: polovinu dejte do d\u00fdn\u011b a druhou polovinu navrch po vyta\u017een\u00ed z trouby. Tak\u00e9 \u010derstv\u00e9 oregano, nasekan\u00e9 nebo natrhan\u00e9, p\u0159ijde z poloviny do dutiny a z poloviny do z\u00e1\u0159ez\u016f v s\u00fdru.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Pe\u010den\u00e9 f\u00edky s rokf\u00f3rem a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nSm\u011bs na p\u0159elit\u00ed tvo\u0159\u00ed 1 a\u017e 2 l\u017e\u00edce sirupu bez cukru s javorovou p\u0159\u00edchut\u00ed, p\u016fl l\u017ei\u010dky mlet\u00e9ho koriandru, l\u017ei\u010dka chilli vlo\u010dek a trocha soli. Zkontrolujte etiketu sirupu: \u201ebez cukru\u201c nemus\u00ed v\u017edy znamenat bez sacharid\u016f. Vnit\u0159ek d\u00fdn\u011b hokkaido pot\u0159ete p\u016fl l\u017e\u00edc\u00ed avok\u00e1dov\u00e9ho oleje, olivov\u00e9ho oleje jemn\u00e9 chuti nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9 a osolte \u0161petkou soli.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nOdstra\u0148te sem\u00ednka a vl\u00e1kna, ale st\u011bny p\u0159\u00edli\u0161 nezten\u010dujte. Pokud d\u00fdn\u011b nestoj\u00ed rovn\u011b, se\u0159\u00edzn\u011bte zespodu jen velmi tenk\u00fd pl\u00e1tek, ne v\u00edce, jinak by mohla vyt\u00e9kat. Pe\u010dte ji 20 minut p\u0159i 200 \u00b0C s \u010desnekem a po napln\u011bn\u00ed dal\u0161\u00edch 25 minut. Do dutiny vlo\u017ete cel\u00fd camembert, naho\u0159e ho na\u0159\u00edzn\u011bte a do z\u00e1\u0159ez\u016f zasu\u0148te rozma\u010dkan\u00fd \u010desnek a oregano.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Lilkov\u00e9 lasagne s fetou a pecorinem.\n\n\n\nPo vyta\u017een\u00ed z trouby mus\u00ed \u0161pi\u010dka no\u017ee snadno proniknout do du\u017einy a camembert mus\u00ed b\u00fdt pod k\u016frkou m\u011bkk\u00fd a tekut\u00fd, ani\u017e by se z n\u011bj odd\u011bloval tuk. Sledujte povrch a ne\u010dekejte na tmavou k\u016frku: zhn\u011bdnut\u00ed sirupu z\u00e1vis\u00ed na jeho slo\u017een\u00ed.\n\n\n\nObjevte tak\u00e9: M\u00e1slov\u00e1 d\u00fdn\u011b pln\u011bn\u00e1 koz\u00edm s\u00fdrem.\n\n\n\nD\u00fdni hokkaido pod\u00e1vejte vcelku se l\u017ei\u010dkami nebo s pitou \u010di chlebovou plackou s n\u00edzk\u00fdm obsahem sacharid\u016f; podle chuti m\u016f\u017eete p\u0159idat zelen\u00fd sal\u00e1t lehce ochucen\u00fd octem, kter\u00fd vyv\u00e1\u017e\u00ed chu\u0165 s\u00fdra. Zbytky vydr\u017e\u00ed 3 a\u017e 4 dny v lednici v uzav\u0159en\u00e9 n\u00e1dob\u011b. Oh\u0159\u00edvejte je p\u0159ikryt\u00e9 v mikrovlnn\u00e9 troub\u011b v kr\u00e1tk\u00fdch intervalech, dokud nebudou dob\u0159e proh\u0159\u00e1t\u00e9 i uprost\u0159ed.\n\n\n\nPokud chcete up\u00e9ct cel\u00fd camembert bez d\u00fdn\u011b, vyzkou\u0161ejte m\u016fj camembert v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nDal\u0161\u00edm zp\u016fsobem, jak vyu\u017e\u00edt d\u00fdni hokkaido, je m\u00e9 pyr\u00e9 z d\u00fdn\u011b hokkaido.\n\n\n\nDal\u0161\u00ed n\u00e1pady na j\u00eddla s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tD\u00fdn\u011b hokkaido pln\u011bn\u00e1 camembertem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 d\u00fdn\u011b hokkaido1 camembert3 strou\u017eky \u010desneku1 \u00e0 2 l\u017e\u00edce sirupu (bez cukru s javorovou p\u0159\u00edchut\u00ed)N\u011bkolik sn\u00edtk\u016f tymi\u00e1nu (\u010derstv\u00e9ho)N\u011bkolik sn\u00edtk\u016f oregana (\u010derstv\u00e9ho)1 l\u017ei\u010dka chilli vlo\u010dek0.5 l\u017ei\u010dky sem\u00ednek koriandru (mlet\u00fdch)1 \u0161petka soli ((r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9))0.5 l\u017e\u00edce avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho \u010di slune\u010dnicov\u00e9ho s vysok\u00fdm obsahem kyseliny olejov\u00e9)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f. Vyjm\u011bte camembert z lednice.Od\u0159\u00edzn\u011bte vr\u0161ek d\u00fdn\u011b (mezi 1\/3 a 1\/4). Nab\u011bra\u010dkou na zmrzlinu vydlabejte sem\u00ednka. Je\u0161t\u011b trochu vydlabejte du\u017einu po stran\u00e1ch. Pot\u0159ete olejem. Posypte sol\u00ed.Oloupejte strou\u017eky \u010desneku a nakr\u00e1jejte je na v\u011bt\u0161\u00ed kousky. Vlo\u017ete je do d\u00fdn\u011b.Vlo\u017ete d\u00fdni do zap\u00e9kac\u00ed m\u00edsy. P\u0159\u00edpadn\u011b zespodu odkrojte mal\u00fd kousek, aby rovn\u011b st\u00e1la (d\u00fdn\u011b ale z\u00edsk\u00e1 v\u011bt\u0161\u00ed stabilitu i t\u00edm, \u017ee v troub\u011b zm\u011bkne). Neodkrajujte p\u0159\u00edli\u0161 velk\u00fd kus, jinak by n\u00e1pl\u0148 mohla vyt\u00e9kat.Vlo\u017ete do trouby na 20 minut.Sm\u00edchejte sirup bez cukru s trochou soli, sem\u00ednky koriandru a chilli vlo\u010dkami. Na chv\u00edli odlo\u017ete stranou.Otrhejte l\u00edstky tymi\u00e1nu, oregano nasekejte najemno nebo natrhejte. Tak\u00e9 na chv\u00edli odlo\u017ete stranou.Vyjm\u011bte d\u00fdni z trouby. L\u017e\u00edc\u00ed vyberte \u010desnek. Prolisujte ho nebo rozma\u010dkejte.Do d\u00fdn\u011b rozlo\u017ete polovinu tymi\u00e1nu a oregana. Vlo\u017ete do n\u00ed cel\u00fd camembert. Na povrchu ho na\u0159\u00edzn\u011bte. Do z\u00e1\u0159ez\u016f rozd\u011blte \u010desnek a druhou polovinu oregana.P\u0159elijte sirupovou sm\u011bs\u00ed. Vra\u0165te v\u0161e do trouby na 25 minut.Vyjm\u011bte z trouby a posypte druhou polovinou tymi\u00e1nu.Pod\u00e1vejte se l\u017ei\u010dkami nebo s pitou \u010di chlebovou plackou s n\u00edzk\u00fdm obsahem sacharid\u016f.\t\n\t\n\t\tVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, zap\u00e9kac\u00ed m\u00edsa, nab\u011bra\u010dka na zmrzlinu, lis na \u010desnek (nebo vidli\u010dka), miska a vidli\u010dka.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=201137"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191570"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}