{"id":12130,"date":"2024-02-06T19:47:49","date_gmt":"2024-02-06T18:47:49","guid":{"rendered":"https:\/\/jacekplacek.com.pl\/?p=12130"},"modified":"2024-02-06T19:47:49","modified_gmt":"2024-02-06T18:47:49","slug":"odkud-pochazi-tucny-ctvrtek-a-proc-v-tento-den-jime-balicky","status":"publish","type":"post","link":"https:\/\/jacekplacek.com.pl\/cs\/odkud-pochazi-tucny-ctvrtek-a-proc-v-tento-den-jime-balicky\/","title":{"rendered":"Odkud poch\u00e1z\u00ed tu\u010dn\u00fd \u010dtvrtek a pro\u010d v tento den j\u00edme koblihy?"},"content":{"rendered":"

Tu\u010dn\u00fd \u010dtvrtek je ten zvl\u00e1\u0161tn\u00ed den, kdy m\u016f\u017eeme j\u00edst koblihy bez pocitu viny! Star\u00fd polsk\u00fd zvyk \u0159\u00edk\u00e1, \u017ee p\u0159i t\u00e9to p\u0159\u00edle\u017eitosti byste m\u011bli sn\u00edst alespo\u0148 jeden, abyste si zajistili blahobyt na cel\u00fd rok! Kde se ale vzala tradice tu\u010dn\u00fdch \u010dtvrtkov\u00fdch koblih a slaven\u00ed tohoto dne? Poznejte historii tu\u010dn\u00e9ho \u010dtvrtku, zvyky s n\u00edm spojen\u00e9 a n\u00e1\u0161 recept na koblihy!<\/span><\/p>\n

Kdy je tu\u010dn\u00fd \u010dtvrtek v roce 2024?<\/b><\/h2>\n

Term\u00edn tu\u010dn\u00e9ho \u010dtvrtku je flexibiln\u00ed a z\u00e1vis\u00ed na datu Velikonoc v dan\u00e9m roce. V\u017edy v\u0161ak p\u0159ipad\u00e1 na posledn\u00ed \u010dtvrtek masopustu p\u0159ed Popele\u010dn\u00ed st\u0159edou, tedy za\u010d\u00e1tkem p\u016fstu. V roce 2024 slav\u00edme tu\u010dn\u00fd \u010dtvrtek 8. \u00fanora.<\/span><\/p>\n

Jak\u00fd je p\u016fvod tu\u010dn\u00e9ho \u010dtvrtku? \"Koblihy<\/a><\/b><\/h2>\n

Po\u010d\u00e1tky tu\u010dn\u00e9ho \u010dtvrtku sahaj\u00ed do \u00e9ry starov\u011bk\u00e9ho \u0158\u00edma, kde se lou\u010den\u00ed se zimou a p\u0159\u00edchod jara slavily s velkou pompou. Oslava spo\u010d\u00edvala p\u0159edev\u0161\u00edm v poj\u00edd\u00e1n\u00ed tu\u010dn\u00fdch j\u00eddel, zejm\u00e9na masa a pit\u00ed sud\u016f v\u00edna. \u0158\u00edman\u00e9 v t\u00e9 dob\u011b samoz\u0159ejm\u011b koblihy neznali, ale speci\u00e1ln\u011b na den oslav p\u0159ipravovali pala\u010dinky z chlebov\u00e9ho t\u011bsta, kter\u00e9 plnili slaninou, masem a bylinkami.<\/span><\/p>\n

V k\u0159es\u0165ansk\u00fdch dob\u00e1ch pak byly tu\u010dn\u00e9 oslavy sou\u010d\u00e1st\u00ed masopustn\u00edho obdob\u00ed, tedy posledn\u00edch dn\u016f masopustu, kdy radov\u00e1nk\u00e1m a ob\u017eerstv\u00ed nebylo konce a\u017e do Popele\u010dn\u00ed st\u0159edy. Na stolech v\u0161ak tehdy dominovalo maso a dal\u0161\u00ed tu\u010dn\u00e1 j\u00eddla a samoz\u0159ejm\u011b alkohol.<\/span><\/p>\n

Jak se kobliha vyv\u00edjela v pr\u016fb\u011bhu stalet\u00ed<\/b><\/h2>\n

V dne\u0161n\u00ed dob\u011b je pro n\u00e1s mo\u017en\u00e1 t\u011b\u017ek\u00e9 si p\u0159edstavit, \u017ee prvn\u00ed koblihy byly slan\u00e9, nikoli sladk\u00e9, a \u017ee jejich n\u00e1pln\u00ed byla slanina nebo slanina. Vyr\u00e1b\u011bly se tak\u00e9 z chlebov\u00e9ho t\u011bsta, kter\u00e9 je ztvrdlo a zhustilo, a sma\u017eily se na s\u00e1dle. Je v\u0161ak t\u0159eba m\u00edt na pam\u011bti, \u017ee p\u016fvodn\u00ed tradic\u00ed tu\u010dn\u00e9ho \u010dtvrtku bylo j\u00edst v tento den tu\u010dn\u00e1 j\u00eddla, nikoli sladk\u00e1 \u2013 odtud poch\u00e1z\u00ed i n\u00e1zev tohoto ritu\u00e1lu.<\/span><\/p>\n

Av\u0161ak teprve v 16. stolet\u00ed za\u010daly koblihy sladit s roz\u0161\u00ed\u0159en\u00edm sladkost\u00ed, kol\u00e1\u010d\u016f a dal\u0161\u00edch pochutin v Evrop\u011b. Od t\u00e9 doby se sypaly cukrem a plnily marmel\u00e1dou. Od konce 17. stolet\u00ed pak d\u00edky pou\u017e\u00edv\u00e1n\u00ed dro\u017ed\u00ed p\u0159i pe\u010den\u00ed => <\/span><\/strong><\/span>koblihy<\/a><\/span><\/strong> staly se zaoblen\u011bj\u0161\u00edmi a baculat\u011bj\u0161\u00edmi. V t\u00e9 dob\u011b m\u011bly r\u016fzn\u00e1 jm\u00e9na: pampuchy, bliny, bambaluchy nebo kreple - podle zem\u011b nebo regionu.<\/span><\/p>\n

V polsk\u00e9 tradici se prvn\u00ed sladk\u00e9 koblihy neplnily marmel\u00e1dou, ale n\u011bkter\u00e9 z nich byly pln\u011bn\u00e9 mandlemi nebo o\u0159echy. Podle zvyku, kdo dostal takto napln\u011bnou koblihu, mohl po\u010d\u00edtat se \u0161t\u011bst\u00edm a blahobytem po cel\u00fd rok.<\/span><\/p>\n

Co je na Tu\u010dn\u00fd \u010dtvrtek krom\u011b koblih?<\/b><\/h2>\n

\"Kobliha<\/a><\/p>\n

Ve star\u00e9 polsk\u00e9 kuchyni byly na Tu\u010dn\u00fd \u010dtvrtek obl\u00edben\u00e9 nejen koblihy, ale i dal\u0161\u00ed tu\u010dn\u00e9 sladkosti - p\u0159edev\u0161\u00edm faworki, zvan\u00e9 tak\u00e9 chrusta, pala\u010dinky a bliny. Aktu\u00e1ln\u011b tomuto dni st\u00e1le dominuj\u00ed koblihy, ale krom\u011b klasick\u00e9 marmel\u00e1dy se pln\u00ed mnoha dal\u0161\u00edmi n\u00e1pln\u011bmi, nap\u0159. \u010dokol\u00e1dov\u00fdmi, advok\u00e1tov\u00fdmi, karamelov\u00fdmi, pudinkov\u00fdmi nebo kr\u00e9mov\u00fdmi. Stejn\u011b tak koblihy p\u0159ich\u00e1zej\u00ed v r\u016fzn\u00fdch barv\u00e1ch a p\u0159\u00edchut\u00edch naho\u0159e, v z\u00e1vislosti na typu polevy a posyp\u016f. Krom\u011b tradi\u010dn\u00edch koblih na tu\u010dn\u00fd \u010dtvrtek v obchodech a => <\/span><\/strong><\/span>cukr\u00e1rny<\/a><\/span><\/strong> \u010casto se tak\u00e9 objevuj\u00ed faworki, s\u00fdrov\u00e9 koblihy, mini koblihy, hn\u00edzda a sladkosti z jin\u00fdch zem\u00ed, v\u010detn\u011b: koblihy, muffiny a \u0161pan\u011blsk\u00e9 churros. Ka\u017ed\u00fd si tak m\u016f\u017ee vybrat svou obl\u00edbenou pochoutku \u2013 nemus\u00ed to b\u00fdt nutn\u011b kobliha, ale d\u016fle\u017eit\u00e9 je, aby byla sladk\u00e1.<\/span><\/p>\n

Recept na koblihy<\/b><\/h2>\n

Jak\u00fd je recept na koblihy? I kdy\u017e vlastn\u00ed nem\u00e1te, internet v\u00e1m poskytne mnoho n\u00e1vrh\u016f a tip\u016f, jak p\u0159ipravit klasick\u00e9 koblihy, s\u00fdrov\u00e9 donuty, \u0161pan\u011blsk\u00e9 donuty nebo minidonuty. N\u00ed\u017ee uv\u00e1d\u00edme jednoduch\u00fd recept na tradi\u010dn\u00ed donuty.<\/span><\/p>\n

Ingredience:<\/span><\/p>\n

500 g p\u0161eni\u010dn\u00e9 mouky,<\/span><\/p>\n

1 \u0161\u00e1lek tepl\u00e9ho ml\u00e9ka,<\/span><\/p>\n

4 \u017eloutky,<\/span><\/p>\n

40 g cukru,<\/span><\/p>\n

25 g \u010derstv\u00e9ho dro\u017ed\u00ed,<\/span><\/p>\n

50 g m\u00e1sla,<\/span><\/p>\n

\u0161petka soli,<\/span><\/p>\n

2 l\u017e\u00edce lihu nebo rumu,<\/span><\/p>\n

1 litr oleje nebo s\u00e1dla na sma\u017een\u00ed,<\/span><\/p>\n

80 g libovoln\u00e9 marmel\u00e1dy na n\u00e1pl\u0148.<\/span><\/p>\n

Na polevu:<\/span><\/p>\n

3 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy,<\/span><\/p>\n

10 l\u017eic mou\u010dkov\u00e9ho cukru.<\/span><\/p>\n

Nejprve je pot\u0159eba p\u0159ipravit kv\u00e1sek \u2013 kv\u00e1sek sm\u00edch\u00e1me s 1 l\u017e\u00edc\u00ed mouky a cukru a 3 l\u017e\u00edcemi tepl\u00e9ho ml\u00e9ka. M\u00edsu p\u0159ikryjte ut\u011brkou a dejte na 15 minut na tepl\u00e9 m\u00edsto, aby kv\u00e1sek vykynul. Pot\u00e9 ve velk\u00e9 m\u00edse sm\u00edchejte ingredience na t\u011bsto: mouku, \u0161petku soli, 4 \u017eloutky, rozpu\u0161t\u011bn\u00e9 a vychladl\u00e9 m\u00e1slo, tepl\u00e9 ml\u00e9ko, zb\u00fdvaj\u00edc\u00ed 2 l\u017e\u00edce cukru a kv\u00e1sek. V tuto chv\u00edli zalijeme i lihovinou nebo jin\u00fdm alkoholem, to znamen\u00e1, \u017ee koblihy p\u0159i sma\u017een\u00ed nasaj\u00ed m\u00e9n\u011b tuku. V\u0161e sm\u00edch\u00e1me dohromady a vypracujeme t\u011bsto, kter\u00e9 by m\u011blo b\u00fdt dost lepiv\u00e9 a sypk\u00e9. M\u00edsu p\u0159ikryjte ut\u011brkou a nechte t\u011bsto asi hodinu vykynout.<\/span><\/p>\n

Po uplynut\u00ed t\u00e9to doby je polo\u017ete na pomou\u010dn\u011bnou desku, vyv\u00e1lejte na tlou\u0161\u0165ku cca 2,5 cm a vykrajov\u00e1tkem vykrajujte koblihy. Kdy\u017e jsou hotov\u00e9, p\u0159ikryjte je ut\u011brkou a nechte je na tepl\u00e9m m\u00edst\u011b dal\u0161\u00edch 30 minut. Pot\u00e9 p\u0159ipravte hrnec na sma\u017een\u00ed a napl\u0148te jej olejem nebo s\u00e1dlem. Koblihy vlo\u017e\u00edme do rozeh\u0159\u00e1t\u00e9ho tuku a op\u00e9k\u00e1me je z ka\u017ed\u00e9 strany 2\u20133 minuty dozlatova. Pot\u00e9 je vylov\u00edme d\u011brovanou l\u017e\u00edc\u00ed a d\u00e1me na pap\u00edrovou ut\u011brku.<\/span><\/p>\n

Po usma\u017een\u00ed lze koblihy naplnit marmel\u00e1dou nebo d\u017eemem - k tomuto \u00fa\u010delu je nejlep\u0161\u00ed pou\u017e\u00edt injek\u010dn\u00ed st\u0159\u00edka\u010dku nebo cukr\u00e1\u0159sk\u00fd s\u00e1\u010dek. Nakonec si ud\u011bl\u00e1me polevu. V m\u00edse sm\u00edch\u00e1me mou\u010dkov\u00fd cukr s citronovou \u0161\u0165\u00e1vou, abychom z\u00edskali hladkou hmotu. Nejlep\u0161\u00ed je polevat m\u00edrn\u011b tepl\u00e9 koblihy, pak se poleva p\u011bkn\u011b rozt\u00edr\u00e1. Dobrou chu\u0165!<\/span><\/p>\n

\"koblihy<\/a>
Pek\u00e1rna Jack Placek<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

T\u0142usty czwartek to ten wyj\u0105tkowy dzie\u0144, kiedy bez wyrzut\u00f3w sumienia mo\u017cemy objada\u0107 si\u0119 p\u0105czkami! Staropolski zwyczaj g\u0142osi, \u017ce z tej okazji nale\u017cy zje\u015b\u0107 chocia\u017c jednego, aby zapewni\u0107 sobie pomy\u015blno\u015b\u0107 na ca\u0142y rok! Ale sk\u0105d si\u0119 wzi\u0119\u0142a tradycja t\u0142ustoczwartkowego p\u0105czka i celebrowania tego dnia? Poznajcie histori\u0119 t\u0142ustego czwartku, zwi\u0105zane z nim zwyczaje oraz nasz przepis na […]<\/p>","protected":false},"author":129,"featured_media":12132,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-12130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktualnosci","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"acf":[],"_links":{"self":[{"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/posts\/12130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/users\/129"}],"replies":[{"embeddable":true,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/comments?post=12130"}],"version-history":[{"count":0,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/posts\/12130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/media\/12132"}],"wp:attachment":[{"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/media?parent=12130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/categories?post=12130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jacekplacek.com.pl\/cs\/wp-json\/wp\/v2\/tags?post=12130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}