{"id":19671,"date":"2018-11-29T14:11:56","date_gmt":"2018-11-29T13:11:56","guid":{"rendered":"https:\/\/www.mojevrijeme.hr\/magazin\/?p=19671"},"modified":"2019-04-17T17:34:15","modified_gmt":"2019-04-17T15:34:15","slug":"slastica-od-zanemarene-mahune-kolac-od-rogaca-i-jabuka","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2018\/11\/slastica-od-zanemarene-mahune-kolac-od-rogaca-i-jabuka\/","title":{"rendered":"Slastica od zanemarene mahune: Kola\u010d od roga\u010da i jabuka"},"content":{"rendered":"<p>Rijetko je koja namirnica tako nepravedno zapostavljena kao roga\u010d, mahuna \u010dije se arome mogu usporediti s malo \u010dim. U te\u0161kim vremenima zamjena za \u010dokoladu, kakao i \u0161e\u0107er;\u00a0 u izobilju tek hrana za koze. Tako bismo mogli opisati status ovog otpornog drveta koje uspijeva bez imalo njege na najsiroma\u0161nijim tlima.<\/p>\n<p>Biljka roga\u010da <em>(Ceratonia siliqua)<\/em> zimzeleno je razgranato stablo iz porodica mahunarki, \u0161irokog debla i grube kore \u010diji se osu\u0161eni plod mo\u017ee \u010duvati godinama.<\/p>\n<p>U anti\u010dko doba sjemenke roga\u010da slu\u017eile su kao jedinica za mjeru vaganja zlata. Bez obzira na veli\u010dinu i uvjete \u010duvanja mahuna, kunu se zlatari, sjemenke uvijek imaju jednaku masu od 0,18 grama. Jedna sjemenka tako va\u017ee jedan karat. I sama mjera karat nazvana je prema gr\u010dkoj rije\u010di <em>keration<\/em>, \u0161to zna\u010di zrno roga\u010da.<\/p><div id=\"mojev-4063227447\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n<div id=\"attachment_19674\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-19674\" class=\"size-full wp-image-19674\" src=\"https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2018\/11\/rogac-drvo.jpg\" alt=\"Gdje raste roga\u010d? \" width=\"740\" height=\"410\" srcset=\"https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2018\/11\/rogac-drvo.jpg 740w, https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2018\/11\/rogac-drvo-636x352.jpg 636w\" sizes=\"auto, (max-width: 740px) 100vw, 740px\" \/><p id=\"caption-attachment-19674\" class=\"wp-caption-text\">Roga\u010d (foto: Pixabay)<\/p><\/div>\n<p>U potpunoj je neima\u0161tini odr\u017eavao na \u017eivotu Ivana Krstitelja, odatle mu i pu\u010dki naziv, kruh sv. Ivana. U njemu su u\u017eivali drevni Egip\u0107ani. Arapi tamnim roga\u010devim sirupom prelijevaju razli\u010dita jela. Mi vam pak predla\u017eemo izda\u0161ni, so\u010dni i nepretenciozni kola\u010d od jabuka i roga\u010da; bezbroj puta isprobani recept koji malo koga ostavlja ravnodu\u0161nim.<\/p>\n<div id=\"recept\"><\/p>\n<h3>Sastojci<\/h3>\n<p>4 jaja<br \/>\n190 g \u0161e\u0107era<br \/>\n1 vanilin \u0161e\u0107er<br \/>\n175 ml ulja<br \/>\n100 g roga\u010da<br \/>\n1 \u017elica kakao praha<br \/>\n150 g bra\u0161na<br \/>\n1 pra\u0161ak za pecivo<br \/>\n4 &#8211; 5 naribanih jabuka (ako su so\u010dne, blago ocije\u0111enih)<br \/>\ngro\u017e\u0111ice, krupno sjeckani orasi \u2013 po \u017eelji i tko voli<\/p>\n<h3>Za glazuru<\/h3>\n<p>150 g \u010dokolade za kuhanje<br \/>\n80 g maslaca ili margarina<br \/>\n1 \u017eli\u010dica ulja<\/p>\n<p><\/div>\n<h3>Priprema<\/h3>\n<p>Jabuke ogulite i krupno naribajte. U zdjeli pomije\u0161ajte roga\u010d, bra\u0161no, kakao i pra\u0161ak za pecivo. U drugoj zdijeli izradite pjenasto mikserom jaja, \u0161e\u0107er pa dodajte ulje i jo\u0161 mije\u0161ajte. Postepeno dodajte ranije izmije\u0161ane suhe sastojke pa u sjedinjenu smjesu \u017elicom umije\u0161ajte ribane jabuke i, ako \u017eelite, gro\u017e\u0111ice i\/ili sjeckane orahe.<\/p>\n<p>Izlijte masu u nama\u0161\u0107en i pobra\u0161njen lim 20&#215;30 cm. Umjesto toga, mo\u017eete ga oblo\u017eiti papirom za pe\u010denje, no papir \u0107e se kasnije, zbog vla\u017enosti kola\u010da, pomalo razmo\u010diti. Pecite 35-40 minuta na temperaturi od 180\u00b0C.<\/p>\n<p>Kada izvadite kola\u010d iz pe\u0107nice, sastojke za glazuru otopite na pari ili na elektri\u010dnom \u0161tednjaku uz najni\u017eu temperaturu. Prelijte preko jo\u0161 uvijek vru\u0107eg kola\u010da. Preporu\u010dujemo ohla\u0111eni kola\u010d dr\u017eati izvan hladnjaka ili ga, prije slu\u017eenja, zbog razvijanja aroma, temperirati na sobnu temperaturu.<\/p>\n<div id=\"mojev-1849298719\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>U te\u0161kim vremenima zamjena za \u010dokoladu, kakao i \u0161e\u0107er;\u00a0 u izobilju tek hrana za koze, tako bismo mogli opisati status ovog otpornog drveta koji uspijeva bez imalo njege na najsiroma\u0161nijim tlima. <\/p>\n","protected":false},"author":1,"featured_media":19677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[1373,324,1453,323],"class_list":["post-19671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-jabuke","tag-recepti","tag-rogaci","tag-slastice"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/19671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=19671"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/19671\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/19677"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=19671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=19671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=19671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}