{"id":110069,"date":"2026-02-19T18:36:21","date_gmt":"2026-02-19T18:36:21","guid":{"rendered":"https:\/\/www.europesays.com\/lt\/110069\/"},"modified":"2026-02-19T18:36:21","modified_gmt":"2026-02-19T18:36:21","slug":"nuodemingai-skanus-pyragas-britanijoje-tapo-hitu","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/lt\/110069\/","title":{"rendered":"Nuod\u0117mingai skanus pyragas Britanijoje tapo hitu"},"content":{"rendered":"<p>Brit\u0173 virtuv\u0117 \u2013 ne tik \u201e\u017euvis ir bulvyt\u0117s\u201c<\/p>\n<p>Kaip prane\u0161ime \u017einiasklaidai sako \u201eIki\u201c kulinarijos \u0161ef\u0117s Jolita Tamo\u0161evi\u010dien\u0117, reikia b\u016bti s\u0105\u017einingiems \u2013 brit\u0173 virtuv\u0117 da\u017enai sulaukia skepti\u0161ko \u0161ypsnio, ypa\u010d lyginant j\u0105 su i\u0161rai\u0161kingomis Pranc\u016bzijos ar Italijos kulinarin\u0117mis tradicijomis. \u201e\u017duvis ir bulvyt\u0117s\u201c, keptos pupel\u0117s pusry\u010diams, apkepas su m\u0117sos \u012fdaru \u2013 ne visada tai asocijuojasi su kulinariniais \u0161edevrais. Ta\u010diau netgi britai turi savo perl\u0173.<\/p>\n<p>\u201eVienas toki\u0173 \u2013 \u201eBanoffee\u201c <a rel=\"noopener nofollow\" target=\"_blank\" href=\"https:\/\/www.delfi.lt\/temos\/pyragas\" tag-id=\"59638739\">pyragas<\/a>, tap\u0119s tikru kultu. Tai nuod\u0117mingai skanus desertas, kuris nesik\u0117sins \u012f biud\u017eet\u0105 ir neprivers valand\u0173 praleisti prie orkait\u0117s. Jo pavadinimas gim\u0117 sujungus \u017eod\u017eius \u201ebananas\u201c ir \u201etoffee\u201c (angl. t\u0105sus irisas) \u2013 ir tai i\u0161 esm\u0117s apib\u016bdina vis\u0105 pyrag\u0105. Bananai, karamel\u0117, plakta grietin\u0117l\u0117, sausaini\u0173 pagrindas ir \u0161okoladas ant vir\u0161aus. Paprasta, pigu \u2013 bet skonis nepalieka abejing\u0173. Ne veltui jis Britanijoje tap\u0119s ne tik nam\u0173 kepini\u0173 klasika, bet puikuojasi ir restoran\u0173 meniu\u201c, \u2013 pasakoja J. Tamo\u0161evi\u010dien\u0117.<\/p>\n<p>       <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2026\/02\/47a795b0-2153-482a-9afa-81d8a2ebce2e.jpg\" loading=\"lazy\" alt=\"\u201eBanoffee\u201c pyragas\"\/>      <\/p>\n<p>Desert\u0105 pamilo milijonai<\/p>\n<p>Laikoma, kad \u201eBanoffee\u201c pyragas \u201egim\u0117\u201c 1971 metais Ryt\u0173 Sasekso restorane \u201eThe Hungry Monk\u201c. Virtuv\u0117s \u0161efo ir restorano savininko eksperimentas su amerikieti\u0161ku kavos ir iris\u0173 receptu virto tuo, k\u0105 dabar \u017einome kaip \u201eBanoffee\u201c.<\/p>\n<p>Pyragas greitai i\u0161populiar\u0117jo ne tik tame restorane, bet paplito ir visoje Britanijoje, j\u012f atkartojo ir prad\u0117jo pardavin\u0117ti prekybos tinklai. Net buvusi brit\u0173 premjer\u0117 Margaret Thatcher j\u012f vadino savo m\u0117gstamiausiu patiekalu gaminti.<\/p>\n<p>\u201eDabar tai vienas labiausiai atpa\u017e\u012fstam\u0173 brit\u0173 desert\u0173, kur\u012f rasite tiek kavin\u0117se, tiek ant nam\u0173 stal\u0173. Ir svarbiausia \u2013 j\u012f pagaminti gali net desert\u0173 gaminimo naujokai. \u201eBanoffee\u201c pyragas \u2013 tai tas atvejis, kai paprastumas rei\u0161kia genialum\u0105. Nereikia nei kepti, nei sud\u0117ting\u0173 technik\u0173 ir vos keli\u0173 pigi\u0173 ingredient\u0173\u201c, \u2013 sako J. Tamo\u0161evi\u010dien\u0117.<\/p>\n<p>Ar galima \u201eBanoffee\u201c padaryti sveikesn\u012f?<\/p>\n<p>Klasikinis \u201eBanoffee\u201c pyragas \u2013 ne tik pasaki\u0161kai skanus, bet ir, reikia pripa\u017einti, kaloringas. Ta\u010diau kulinarijos \u0161ef\u0117 pa\u017eymi, kad jei norite \u0161iek tiek palengvinti desert\u0105, galima atlikti kelet\u0105 pakeitim\u0173 stipriai nepakei\u010diant skonio.<\/p>\n<p>\u201ePirmiausia, sausainius galite rinktis su gr\u016bdais ar su ma\u017eiau cukraus. Kad b\u016bt\u0173 maistingiau, \u012f pagrind\u0105 galite \u012fd\u0117ti ir smulkint\u0173 rie\u0161ut\u0173 ar s\u0117kl\u0173. Vietoj \u012fprasto sviesto pagrindui galima naudoti kokos\u0173 aliej\u0173. Karamel\u0117s sluoksniui vietoje kondensuoto pieno galite kokteilin\u0117je sutrinti datules su \u0161lakeliu vandens ar augalinio g\u0117rimo. Arba \u2013 naudoti nat\u016bral\u0173 \u017eem\u0117s rie\u0161ut\u0173 krem\u0105 su trupu\u010diu medaus \u2013 tai suteiks saldumo\u201c, \u2013 pataria J. Tamo\u0161evi\u010dien\u0117.<\/p>\n<p>Norint ma\u017eiau kalorij\u0173, pyrag\u0105 paruo\u0161ti pavyks ir dal\u012f plaktos grietin\u0117l\u0117s pakei\u010diant graiki\u0161ku jogurtu. Tai suma\u017eins deserto riebal\u0173 kiek\u012f, ta\u010diau i\u0161laikys kremin\u0119 tekst\u016br\u0105. Grietin\u0117l\u0119 galima i\u0161plakti ir i\u0161 kokos\u0173 kremo \u2013 tai ir suteiks egzoti\u0161ko atspalvio.<\/p>\n<p>\u201e\u0160okolad\u0105 ant vir\u0161aus galite pakeisti kakavos \u017eirneliais arba tiesiog apibarstykite cinamonu. Bet jei tikrai norite pajusti autenti\u0161k\u0105 \u201eBanoffee\u201c skon\u012f \u2013 vis\u0173 pirma pasigaminkite klasikin\u012f variant\u0105. O tuomet paragavus autentikos, galima ir \u012f klasik\u0105 pa\u017ei\u016br\u0117ti k\u016brybi\u0161kiau\u201c, \u2013 si\u016blo kulinarijos \u0161ef\u0117 ir dalijasi paprastu, pigiu ir be dideli\u0173 pastang\u0173 paruo\u0161iamu receptu.<\/p>\n<p>Klasikinis \u201eBanoffee\u201c pyragas<\/p>\n<p>    <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2026\/02\/3c3402d3-50fb-479b-beb5-a85a86c4224e.jpg\" loading=\"lazy\" alt=\"\u201eBanoffee\u201c pyragas\"\/>        <\/p>\n<p>Gaminimo laikas: 30 min. (+ 2\u20133 val. \u0161aldytuve)<\/p>\n<p>150 g i\u0161tirpinto sviesto. <\/p>\n<p>Karamel\u0117s sluoksniui reik\u0117s: <\/p>\n<p>1 skardin\u0117s karamelizuoto sutir\u0161tinto pieno <\/p>\n<p>ir keli\u0173 \u0161auk\u0161to pieno arba namin\u0117s karamel\u0117s.<\/p>\n<p>400 ml plakimui skirtos grietin\u0117l\u0117s, <\/p>\n<p>2 \u0161auk\u0161t\u0173 cukraus pudros, <\/p>\n<p>1 \u0161auk\u0161telio vanil\u0117s ekstrakto, <\/p>\n<p>\u0161okolado trupini\u0173 arba kakavos milteli\u0173.<\/p>\n<ol type=\"\">\n<li>\n<p>Pagrindui susmulkinkite sausainius \u2013 galite naudoti virtuv\u0117s kombain\u0105 arba sud\u0117ti juos \u012f mai\u0161el\u012f ir sutrai\u0161kyti ko\u010d\u0117lu. Sumai\u0161ykite su i\u0161tirpintu sviestu, kol mas\u0117 taps dr\u0117gna ir lipni.<\/p>\n<\/li>\n<li>\n<p>Apvali\u0105 pyrago kepimo form\u0105 i\u0161klokite kepimo popieriumi. Suberkite sausaini\u0173 mas\u0119 ir gerai supresuokite, kad gaut\u0173si lygus, tvirtas pagrindas. D\u0117kite \u012f \u0161aldytuv\u0105 ma\u017eiausiai 30 minu\u010di\u0173 sustingti. Jei norite individuali\u0173 porcij\u0173 \u2013 galite gaminti ir stiklin\u0117se.<\/p>\n<\/li>\n<li>\n<p>\u012e karamelizuot\u0105 sutir\u0161tint\u0105 pien\u0105 \u012fpilkite kelis \u0161auk\u0161tus pieno, kad jis b\u016bt\u0173 skystesnis ir lengviau tepamas.<\/p>\n<\/li>\n<li>\n<p>Kai pagrindas bus susting\u0119s, prad\u0117kite kloti sluoksnius. Ant sausaini\u0173 tolygiai paskirstykite karamelizuot\u0105 sutir\u0161tint\u0105 pien\u0105. Bananus nulupkite ir supjaustykite riekel\u0117mis (apie 0,5 cm storio). I\u0161d\u0117liokite juos ant karamel\u0117s sluoksnio.<\/p>\n<\/li>\n<li>\n<p>\u0160alt\u0105 grietin\u0117l\u0119 supilkite \u012f duben\u012f, suberkite cukraus pudr\u0105 ir \u012fpilkite vanil\u0117s ekstrakt\u0105. Plakite, kol mas\u0117 taps puri ir mink\u0161ta. \u0160velniai paskirstykite plakt\u0105 grietin\u0117l\u0119 ant banan\u0173.<\/p>\n<\/li>\n<li>\n<p>Apibarstykite pyrag\u0105 \u0161okolado trupiniais arba kakavos milteliais. D\u0117kite \u012f \u0161aldytuv\u0105 bent 1\u20132 valandoms, kad viskas gerai sustingt\u0173. Skanaus!<\/p>\n<\/li>\n<\/ol>\n<p>Nekeptas meduoli\u0173 tortas<\/p>\n<p>O \u010dia \u2013 dar vienas nekeptas desertas, tik jau i\u0161 lietuvi\u0161kos virtuv\u0117s. Gaminamas i\u0161 meduoli\u0173. Receptu dalijasi maisto tinklara\u0161\u010dio <a rel=\"noopener nofollow\" target=\"_blank\" href=\"https:\/\/www.instagram.com\/takemetosainttropez\/\" data-rel-date-range=\"[]\">\u201etakemetosainttropez\u201c<\/a> autor\u0117 Viktorija Vai\u010dekauskyt\u0117. Jei dar nesate ragav\u0119 \u0161io legendinio torto, pats metas i\u0161bandyti!<\/p>\n<p>    <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2026\/02\/b525c540-26f5-43c5-b064-22689eda4f7e.jpg\" loading=\"lazy\" alt=\"Pyragas, kutrio nereikia kepti\"\/>            <\/p>\n<p>3 v. \u0161. citrinos sul\u010di\u0173<\/p>\n<p>1 v. \u0161. \u017eelatinos(nubrauktas)<\/p>\n<p>Vandens i\u0161tirpinti \u017eelatinai<\/p>\n<ul>\n<li>\n<p>\u017delatin\u0105 u\u017epilkite vandeniu ir palikite i\u0161brinkti.<\/p>\n<\/li>\n<li>\n<p>Burokine tarka susmulkinkite meduolius.<\/p>\n<\/li>\n<li>\n<p>Grietin\u0119, cukraus pudr\u0105, citrinos sultis sumai\u0161ykite mai\u0161ytuvu. Pilkite i\u0161tirpint\u0105 \u017eelatin\u0105 ir dar kart\u0105 permai\u0161ykite.<\/p>\n<\/li>\n<li>\n<p>Supjaustykite bananus.<\/p>\n<\/li>\n<li>\n<p>I\u0161klokite torto form\u0105 kepimo popieriumi. D\u0117kite trupini\u0173 sluoksn\u012f, grietin\u0117s sluoksn\u012f, bananus ir v\u0117l trupinius. Sluoksniuokite, kol baigsis produktai.<\/p>\n<\/li>\n<li>\n<p>Palikite pyrag\u0105 per nakt\u012f stingti \u0161aldytuve. Kit\u0105 dien\u0105 nuimkite formos \u0161on\u0105 ir tort\u0105 perkelkite \u012f l\u0117k\u0161t\u0119. Puo\u0161kite bra\u0161k\u0117mis.<\/p>\n<\/li>\n<\/ul>\n<p>     <script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Brit\u0173 virtuv\u0117 \u2013 ne tik \u201e\u017euvis ir bulvyt\u0117s\u201c Kaip prane\u0161ime \u017einiasklaidai sako \u201eIki\u201c kulinarijos \u0161ef\u0117s Jolita Tamo\u0161evi\u010dien\u0117, reikia&hellip;\n","protected":false},"author":2,"featured_media":110070,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[25,30,31,34,35,24,32,33,37,39,36,38,40,23,22,44,28,29,14982,26,27,74,75,76],"class_list":{"0":"post-110069","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pasaulis","8":"tag-antrastes","9":"tag-breaking-news","10":"tag-breakingnews","11":"tag-featured-news","12":"tag-featurednews","13":"tag-headlines","14":"tag-latest-news","15":"tag-latestnews","16":"tag-lietuva","17":"tag-lietuviu","18":"tag-lithuania","19":"tag-lithuanian","20":"tag-lt","21":"tag-naujienos","22":"tag-news","23":"tag-pasaulis","24":"tag-populiariausios-naujienos","25":"tag-populiariausiosnaujienos","26":"tag-pyragas","27":"tag-top-stories","28":"tag-topstories","29":"tag-world","30":"tag-world-news","31":"tag-worldnews"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lt\/116098746565818917","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/110069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/comments?post=110069"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/110069\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/110070"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=110069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=110069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=110069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}