{"id":69281,"date":"2025-12-24T20:38:27","date_gmt":"2025-12-24T20:38:27","guid":{"rendered":"https:\/\/www.europesays.com\/lt\/69281\/"},"modified":"2025-12-24T20:38:27","modified_gmt":"2025-12-24T20:38:27","slug":"vytaras-radzevicius-siulo-sventems-iskepti-zasi-2-receptai","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/lt\/69281\/","title":{"rendered":"Vytaras Radzevi\u010dius si\u016blo \u0161vent\u0117ms i\u0161kepti \u017e\u0105s\u012f \u2013 2 receptai"},"content":{"rendered":"<p>Paslaptis \u2013 paprastume<\/p>\n<p>Kaip prane\u0161ime \u017einiasklaidai teigia \u201eLidl\u201c ambasadorius V. Radzevi\u010dius, \u017e\u0105sies kepimas \u2013 tarsi nedidelis ritualas, kuris ver\u010dia stabtel\u0117ti ir m\u0117gautis procesu.<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">\u201e\u017d\u0105sis n\u0117ra greitas patiekalas, bet b\u016btent tai ir suteikia jai \u017eavesio. Kai kepimo metu namus u\u017elieja aromatai, supranti, kad \u0161vent\u0117s prasideda. \u0160is pauk\u0161tis turi unikal\u0173 charakter\u012f: m\u0117sa tvirtesn\u0117, sotesn\u0117, turinti sen\u0173j\u0173 Lietuvos kulinarini\u0173 tradicij\u0173 atspalv\u012f, o skirtingi \u012fdarai padeda atskleisti vis kit\u0105 jos pus\u0119 \u2013 nuo vaisi\u0161kumo iki subtilaus saldumo\u201c, \u2013 pasakoja V. Radzevi\u010dius.<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Anot jo, \u017e\u0105sis \u2013 puikia alternatyva kalakutui, ypa\u010d norint suteikti stalui sodresnio skonio ar \u0161iek tiek i\u0161skirtinumo. \u201eVis daugiau \u017emoni\u0173 imasi dr\u0105siai eksperimentuoti su tradicija ir sugr\u0105\u017eina \u017e\u0105s\u012f ant \u0161ven\u010di\u0173 stalo. Tai patiekalas, sujungiantis kartas: j\u012f kepdavo m\u016bs\u0173 seneliai, o dabar mes patys perduodame \u0161i\u0105 tradicij\u0105 toliau.\u201c<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Kulinaras \u012fsitikin\u0119s, kad \u017e\u0105sies s\u0117km\u0117s paslaptis slypi paprastume: geros kokyb\u0117s pauk\u0161tis, tinkamas druskos kiekis, laikas marinuotis ir l\u0117tas kepimas.<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">\u201e\u010cia nereikia triuk\u0173 ar gudrybi\u0173: tiesiog kantryb\u0117s ir noro sukurti tikras \u0161ventines akimirkas. B\u016btent tai ir daro \u017e\u0105s\u012f ypatinga \u2013 ji padeda sukurti ne tik vakarien\u0119, bet ir jauki\u0105 atmosfer\u0105, kurios visi laukia. O tie patys principai tinka ir kitiems pauk\u0161\u010diams \u2013 kalakutui ar net ma\u017eam vi\u0161\u010diukui: l\u0117tas kepimas, tinkamas marinavimas ir \u0161iek tiek d\u0117mesio visada dovanoja puik\u0173 rezultat\u0105\u201c, \u2013 tvirtina.<\/p>\n<p>    <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2025\/12\/b1bb6835-9327-48ae-89d3-b8f48cc92869.jpg\" loading=\"lazy\" alt=\"Vytaras kepa \u017e\u0105s\u012f\"\/>      <\/p>\n<p>Kepta \u017e\u0105sis su obuoliais<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">B\u016bdamas lietuvi\u0161k\u0173 kulinarini\u0173 tradicij\u0173 tyrin\u0117toju ir j\u0173 pasakotoju, Vytaras kvie\u010dia prisiminti klasikin\u012f \u017eiemos \u0161ven\u010di\u0173 patiekal\u0105 \u2013 \u017e\u0105s\u012f, kept\u0105 su r\u016bg\u0161tesniais obuoliais. Pasak kulinaro, obuoliai \u017e\u0105siai suteikia lengvos r\u016bg\u0161tel\u0117s, gaivos ir nat\u016bralaus sultingumo, tod\u0117l pauk\u0161tiena tampa \u0161velnesn\u0117 bei aromatinga.<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">1 \u017e\u0105sies (3,5\u20134 kg svorio)<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">3 \u0161auk\u0161t\u0173 citrinos sul\u010di\u0173<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Saujos d\u017eiovint\u0173 kmyn\u0173<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Druskos (apie 2\u20132,5 \u0161auk\u0161telio 1 kg pauk\u0161tienos)<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">6\u20138 antanini\u0173 obuoli\u0173 (arba tiek, kiek telpa \u012f \u017e\u0105sies vid\u0173)<\/p>\n<ul>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">\u017d\u0105s\u012f gerai \u012ftrinkite druska, kmynais, ap\u0161lakstykite citrinos sultimis ir palikite pastov\u0117ti bent 20\u201330 min. Geriausia marinuoti per nakt\u012f.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Obuolius nulupkite, i\u0161imkite s\u0117klalizd\u017eius, supjaustykite skiltel\u0117mis.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">\u012edarykite \u017e\u0105s\u012f obuoliais, o ang\u0105 susi\u016bkite ar sukabinkite mediniais ie\u0161meliais. \u017d\u0105sies sparnus ir kojas tvirtai suri\u0161kite, kad kepant pauk\u0161tis i\u0161laikyt\u0173 form\u0105.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">D\u0117kite \u012f 160 laipsni\u0173 \u012fkaitint\u0105 orkait\u0119 (be ventiliatoriaus) kojomis \u012f vir\u0161\u0173. Pirm\u0105j\u0105 kepimo dal\u012f (apie 1\u20131,5 val.) laikykite kojomis \u012f vir\u0161\u0173. V\u0117liau \u017e\u0105s\u012f apverskite ir kepkite dar apie valand\u0105, kad odel\u0117 gra\u017eiai apskrust\u0173.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Jei norite ypa\u010d tra\u0161kios odel\u0117s \u2013 pabaigoje 10 min. galite pakelti temperat\u016br\u0105 iki 190\u2013200 \u00b0C, steb\u0117dami, kad nesudegt\u0173.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Kepimas turi trukti apie 2\u20132,5 val., da\u017enai laistykite i\u0161siskyrusiomis sultimis ir \u0161lakeliu kar\u0161to vandens. Jei skys\u010dio kepimo metu visai neliks, \u012fpilkite dar truput\u012f kar\u0161to vandens.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">I\u0161kepusi\u0105 \u017e\u0105s\u012f apvyniokite kepimo popieriumi ir gr\u0105\u017einkite \u012f 160 \u00b0C orkait\u0119 dar 20 min., kad odel\u0117 tapt\u0173 tra\u0161ki, o m\u0117sa \u2013 sultinga.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Patiekiant nukirpkite si\u016bl\u0105, obuolius sud\u0117kite aplink \u017e\u0105s\u012f. Jei norite intensyvesnio skonio, obuolius galite paskrudinti atskirai. Jei kepate krosnyje, tai paprastai kepimo laikas skai\u010diuojamas taip: 1 kg \u017e\u0105sies \u2013 1 valanda kepimo. <\/p>\n<\/li>\n<\/ul>\n<p>\u017d\u0105sis, kim\u0161ta vaisiais<\/p>\n<p>    <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2025\/12\/b2a400e9-10e1-4078-b8b2-18809c10d8ba.jpg\" loading=\"lazy\" alt=\"Kepta \u017e\u0105sis\"\/>      <\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Vytaras kvie\u010dia i\u0161bandyti ir sodresn\u012f, \u0161iek tiek prabangesn\u012f, ta\u010diau daug nekainuojant\u012f \u017e\u0105sies variant\u0105 \u2013 \u012fdaryt\u0105 vaisiais, slyvomis ir rie\u0161utais. Tai patiekalas, turintis tiek \u0161venti\u0161kumo, tiek nostalgi\u0161ko rudens saldumo, primenan\u010dio sen\u0105sias Lietuvos ir Vidurio Europos virtuves. \u0160is derinys sukuria ypating\u0105 skonio kontrast\u0105: \u017e\u0105sies m\u0117sa i\u0161lieka soti ir turtinga, o vaisi\u0173 \u012fdaras suteikia malonios sald\u017eiar\u016bg\u0161t\u0117s gaivos.<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Druskos (apie 2\u20132,5 \u0161auk\u0161telio 1 kg \u017e\u0105sies)<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">2 stiklin\u0117s d\u017eiovint\u0173 slyv\u0173<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">0,5 stiklin\u0117s lazdyno rie\u0161ut\u0173<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">6 \u0161auk\u0161t\u0173 malt\u0173 d\u017ei\u016bv\u0117s\u0117li\u0173<\/p>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">7\u20138 \u0161auk\u0161t\u0173 raugint\u0173 kop\u016bst\u0173 (neb\u016btina)<\/p>\n<ul>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Nuvalyt\u0105 ir i\u0161darin\u0117t\u0105 \u017e\u0105s\u012f gerai \u012ftrinkite druska.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Nuluptus obuolius supjaustykite skiltel\u0117mis. Sumai\u0161ykite su d\u017eiovintomis slyvomis, stambiai kapotais lazdyno rie\u0161utais, cukrumi ir d\u017ei\u016bv\u0117s\u0117liais.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">\u017d\u0105s\u012f tvirtai \u012fdarykite paruo\u0161tu vaisi\u0173 mi\u0161iniu. Ang\u0105 susi\u016bkite arba perverkite ie\u0161meliu.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Pauk\u0161t\u012f d\u0117kite \u012f skard\u0105 ir kepkite 160 laipsni\u0173 temperat\u016broje (be ventiliatoriaus) apie 1,5\u20132 val., da\u017enai laistydami kepimo metu i\u0161siskirian\u010diu skys\u010diu.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">I\u0161kepusi\u0105 \u017e\u0105s\u012f supjaustykite, o u\u017epilui naudokite susidariusias sultis kartu su \u012fdaro gabal\u0117liais.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Patarimas: \u017e\u0105s\u012f skardoje galima apd\u0117ti raugintais kop\u016bstais. \u017d\u0105sies sultyse i\u0161sitro\u0161kin\u0119 kop\u016bstai puikiai subalansuoja vaisi\u0173 saldum\u0105 ir \u017e\u0105sies riebum\u0105.<\/p>\n<\/li>\n<li>\n<p class=\"x_ms-outlook-mobile-reference-message x_skipProofing\">Jei kepate krosnyje, tai paprastai kepimo laikas skai\u010diuojamas taip: 1 kg \u017e\u0105sies \u2013 1 valanda kepimo. <\/p>\n<\/li>\n<\/ul>\n<p>           Kepta <a rel=\"noopener nofollow\" target=\"_blank\" href=\"https:\/\/www.delfi.lt\/temos\/antis\" tag-id=\"39583227\">antis<\/a> mandarin\u0173 pada\u017ee    <img decoding=\"async\" src=\"https:\/\/www.europesays.com\/lt\/wp-content\/uploads\/2025\/12\/ad016b84-bfc1-4224-bdd4-f3ffd36da3c0.jpg\" loading=\"lazy\" alt=\"Kepta antis\"\/>      <\/p>\n<p>Na o jei \u017e\u0105sies neturite, \u201eRimi\u201c kulinarijos meistrai \u0161vent\u0117ms rekomenduoja i\u0161sikepti ant\u012f. <\/p>\n<p>2\u00bd \u0161auk\u0161to augalinio aliejaus;<\/p>\n<p>1 vnt anties (apie 2,2 kg);<\/p>\n<p>125 ml Shaoxing ry\u017ei\u0173 vyno (galima keisti kitu baltu sausu vynu);<\/p>\n<p>50 g imbiero, stambiai supjaustyto grie\u017ein\u0117liais;<\/p>\n<p>1 vnt. \u010desnako galvut\u0117s, perpjautos per pus\u0119;<\/p>\n<p>1 vnt. nelupto mandarino, perpjauto per pus\u0119;<\/p>\n<p>4 vnt. \u017evaig\u017edini\u0173 any\u017ei\u0173;<\/p>\n<p>4 vnt. balt\u0173j\u0173 pipir\u0173 \u017eirneli\u0173;<\/p>\n<p>2 vnt. cinamono lazdeli\u0173;<\/p>\n<p>1 vnt. ilgosios raudonosios aitriosios paprikos, perpjautos per pus\u0119;<\/p>\n<p>1 \u0161auk\u0161telio medaus, sumai\u0161yto su 1 \u0161auk\u0161teliu \u0161ilto vandens;<\/p>\n<p>2 sauj\u0173 brokoli\u0173, perpjaut\u0173 per pus\u0119.<\/p>\n<p>Mandarin\u0173 pada\u017eui reik\u0117s:<\/p>\n<p>125 ml mandarin\u0173 sul\u010di\u0173;<\/p>\n<p>2 vnt. \u017evaig\u017edini\u0173 any\u017ei\u0173;<\/p>\n<p>2 vnt. cinamono lazdeli\u0173;<\/p>\n<p>1 ilgos raudonosios aitriosios paprikos, perpjautos per pus\u0119;<\/p>\n<p>3 vnt. mandarinai, ssupjaustyt\u0173 stambiais grie\u017ein\u0117liais;<\/p>\n<p>1. \u012ekaitinkite 1 \u0161auk\u0161t\u0105 aliejaus Wok arba didel\u0117je gilioje keptuv\u0117je ant vidutin\u0117s kaitros. \u012ed\u0117kite ant\u012f kr\u016btin\u0117l\u0117s puse \u012f apa\u010di\u0105 ir apversdami apkepkite, kol visas pavir\u0161ius taps auksin\u0117s spalvos (5-6 min.).<\/p>\n<p>2. I\u0161 keptuv\u0117s i\u0161pilkite riebal\u0173 pertekli\u0173, tada supilkite vyn\u0105, cukr\u0173, imbier\u0105, \u010desnak\u0105, mandarinus, prieskonius, aitri\u0105j\u0105 paprik\u0105, 125 ml sojos pada\u017eo ir 750 ml vandens. U\u017evirinkite, suma\u017einkite ugn\u012f iki silpnos, u\u017edenkite ir tro\u0161kinkite ant\u012f, kas 15 minu\u010di\u0173 apversdami, kol, smeigus ie\u0161meliu \u012f \u0161launel\u0119, i\u0161siskirs \u0161viesios sultys (1-1\u00bc valandos).<\/p>\n<p>3. \u012ekaitinkite orkait\u0119 iki 240 C.<\/p>\n<p>4. I\u0161imkite ant\u012f i\u0161 keptuv\u0117s ir kr\u016btinine puse \u012f vir\u0161\u0173 pad\u0117kite ant aliejumi pateptos kepimo skardos groteli\u0173. Ap\u0161lakstykite medaus mi\u0161iniu ir kepkite, kol ji taps tamsiai auksin\u0117 ir tra\u0161ki (10-12 min.). Palaikykite dar 15 minu\u010di\u0173, tada i\u0161imkite ir supjaustykite gabal\u0117liais.<\/p>\n<p>5. Tuo tarpu ant kepimo skardos paskleiskite pasmulkintus brokolius. Ap\u0161lakstykite likusiu aliejumi ir soj\u0173 pada\u017eu, pagal skon\u012f pagardinkite prieskoniais ir kepkite, kol jie sumink\u0161t\u0117s (10-12 min.).<\/p>\n<p>6. Mandarin\u0173 pada\u017eui puode ant vidutin\u0117s ugnies mai\u0161ykite cukr\u0173, mandarin\u0173 sultis ir 100 ml vandens, kol cukrus i\u0161tirps. U\u017evirinkite ir pavirkite, kol susidarys sirupas (7-8 min.). \u012epilkite sojos pada\u017eo, sud\u0117kite prieskonius ir aitri\u0105sias paprikas, dar pavirkite (2-3 min.). Tada sud\u0117kite mandarin\u0173 skilteles, \u012fpilkite citrinos sul\u010di\u0173.<\/p>\n<p>7. Patiekite ant\u012f l\u0117k\u0161t\u0117je su brokoliniais kop\u016bstais, apipilkite mandarin\u0173 pada\u017eu, pabarstykite \u017ealumynais ir patiekite su garuose virtais ry\u017eiais.<\/p>\n","protected":false},"excerpt":{"rendered":"Paslaptis \u2013 paprastume Kaip prane\u0161ime \u017einiasklaidai teigia \u201eLidl\u201c ambasadorius V. Radzevi\u010dius, \u017e\u0105sies kepimas \u2013 tarsi nedidelis ritualas, kuris&hellip;\n","protected":false},"author":2,"featured_media":69282,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[15612,25,30,31,34,35,24,32,33,37,39,36,38,40,23,22,28,29,5269,26,27,15613],"class_list":{"0":"post-69281","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lietuva","8":"tag-antis","9":"tag-antrastes","10":"tag-breaking-news","11":"tag-breakingnews","12":"tag-featured-news","13":"tag-featurednews","14":"tag-headlines","15":"tag-latest-news","16":"tag-latestnews","17":"tag-lietuva","18":"tag-lietuviu","19":"tag-lithuania","20":"tag-lithuanian","21":"tag-lt","22":"tag-naujienos","23":"tag-news","24":"tag-populiariausios-naujienos","25":"tag-populiariausiosnaujienos","26":"tag-receptai","27":"tag-top-stories","28":"tag-topstories","29":"tag-zasis"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lt\/115776474880435971","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/69281","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=69281"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/69281\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/69282"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=69281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=69281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=69281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}