{"id":22549,"date":"2025-05-30T14:35:59","date_gmt":"2025-05-30T11:35:59","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=22549"},"modified":"2026-05-10T14:58:55","modified_gmt":"2026-05-10T11:58:55","slug":"b-garuckes-blynai-kokiu-dar-neragavote-ikvepti-saltibarsciu","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/b-garuckes-blynai-kokiu-dar-neragavote-ikvepti-saltibarsciu\/","title":{"rendered":"B. Garuck\u0117's pancakes, like you've never tasted before - inspired by cold borscht"},"content":{"rendered":"

\u0160\u012f savaitgal\u012f vykstan\u010dio \u0160altibar\u0161\u010di\u0173 festivalio proga Berta Garuck\u0117, tinklara\u0161\u010dio \u201eCukrinis avin\u0117lis\u201c autor\u0117, ry\u017eosi kulinariniam eksperimentui, kuris tikrai nepaliks abejing\u0173 \u2013 ji pagamino \u0161altibar\u0161\u010di\u0173 blynus. I\u0161 pirmo \u017evilgsnio gali pasirodyti netik\u0117ta ar net keista, ta\u010diau rezultatas \u2013 stulbinantis: ry\u0161k\u016bs, ro\u017einiai, pur\u016bs ir gaiv\u016bs blynai, kuri\u0173 skonis ir i\u0161vaizda nustebins net did\u017eiausius \u0161altibar\u0161\u010di\u0173 tradicij\u0173 \u0161alininkus.<\/p>\n\n\n\n

\u0160ie blynai gaminami i\u0161 \u0161velnaus kefyro, tarkuot\u0173 virt\u0173 burok\u0117li\u0173 bei krap\u0173, o j\u0173 pagrindui naudojami kvietiniai miltai u\u017etikrina nepriekai\u0161ting\u0105 tekst\u016br\u0105 ir purum\u0105. Belieka blynus patiekti su virtais kiau\u0161iniais ir \u0161auk\u0161tu grietin\u0117s bei atrasti \u0161altibar\u0161\u010di\u0173 skon\u012f i\u0161 naujo.<\/p>\n\n\n\n

\u201e\u0160altibar\u0161\u010di\u0173 blyn\u0173 id\u0117ja man labai patiko \u2013 tai tikras skonio ir spalv\u0173 derinys, kuris maloniai nustebino. Paragavusi supratau, kad kepsiu juos tikrai ne kart\u0105 \u2013 jie ne tik skan\u016bs, bet ir original\u016bs, itin lengvai pagaminami, maistingi ir sot\u016bs. Tai puikus b\u016bdas \u012fprast\u0105 vasari\u0161k\u0105 patiekal\u0105 pateikti naujai ir \u012fdomiai\u201c, \u2013 teigia tinklara\u0161tinink\u0117.<\/p>\n\n\n\n

\u0160altibar\u0161\u010diai \u2013 ne \u0161iaip sriuba, o platus skonio laukas, kuriame galima dr\u0105siai kurti, \u017eaisti ir atrasti netik\u0117tus derinius, sako pa\u0161nekov\u0117. Tai vienas universaliausi\u0173 ir \u012fdomiausi\u0173 lietuvi\u0161kos virtuv\u0117s patiekal\u0173, o \u0161altibar\u0161\u010di\u0173 blynai \u2013 puikus to \u012frodymas.<\/p>\n\n\n\n

Nors m\u0117gsta eksperimentuoti, kalbant apie pa\u010dius \u0161altibar\u0161\u010dius B. Garuck\u0117 vis d\u0117lto pripa\u017e\u012fsta \u2013 labiausiai vertina klasikinius.<\/p>\n\n\n\n

\u201eA\u0161 labai m\u0117gstu paragauti \u012fvairias \u0161altibar\u0161\u010di\u0173 improvizacijas, bet mano \u0161irdis vis tiek priklauso klasikiniam variantui. Kefyras, virti burok\u0117liai, \u0161vie\u017ei agurkai, krapai, svog\u016bnai, kietai virti kiau\u0161iniai ir dar \u0161alia patiekiamos tra\u0161kios keptos bulvyt\u0117s \u2013 paprasta, bet tobula\u201c, \u2013 sako B. Garuck\u0117.<\/p>\n\n\n\n

Pa\u0161nekov\u0117 pasakoja, kad \u0161altibar\u0161\u010diai \u2013 tikra j\u0173 \u0161eimos tradicija, nuo pat vaikyst\u0117s kvepianti vasara, mo\u010diut\u0117s kiemu ir mamos virtuve. Mo\u010diut\u0117 es\u0105 visuomet pati virdavo burok\u0117lius, tarkuodavo juos rankomis ir d\u0117davo tiek, kad \u0161altibar\u0161\u010diai b\u016bt\u0173 ry\u0161kiai ro\u017einiai. V\u0117liau \u0161i\u0105 tradicij\u0105 per\u0117m\u0117 tinklara\u0161tinink\u0117s mama, o dabar \u0161\u012f skonio paveld\u0105 t\u0119sia ji pati, gamindama \u0161altibar\u0161\u010dius savo \u0161eimai ir kiekviename \u0161auk\u0161te atrasdama prisiminimus.<\/p>\n\n\n\n

B. Garuck\u0117 tvirtina, kad yra ragavusi ne vien\u0105 \u0161altibar\u0161\u010di\u0173 variacij\u0105 \u2013 kiekviena j\u0173 i\u0161siskyr\u0117 savitu skoniu ir netik\u0117tomis detal\u0117mis.<\/p>\n\n\n\n

\u201ePa\u010diai neteko gaminti, ta\u010diau teko ragauti jau pagamint\u0105 vegani\u0161k\u0105 \u0161altibar\u0161\u010di\u0173 variant\u0105 \u2013 skonis tikrai gaivus ir vasari\u0161kas. Mano mo\u010diut\u0117 taip pat da\u017enai gamindavo \u0161altibar\u0161\u010dius su r\u016bg\u0161tyn\u0117mis ir jie i\u0161ties labai skan\u016bs \u2013 skonis gaivesnis, \u0161iek tiek r\u016bg\u0161tesnis nei klasikini\u0173 \u0161altibar\u0161\u010di\u0173. Retkar\u010diais mo\u010diut\u0117 m\u0117gdavo \u012fprastus klasikinius \u0161altibar\u0161\u010dius paskaninti pjaustytais ridik\u0117liais \u2013 mums tikrai patikdavo\u201c, \u2013 pasakoja tinklara\u0161tinink\u0117.<\/p>\n\n\n\n

Pa\u0161nekov\u0117 sako, kad ne ma\u017eiau nei patys \u0161altibar\u0161\u010diai \u0161iame patiekale svarbios ir bulv\u0117s \u2013 da\u017eniausiai ji renkasi ne virtas, o orkait\u0117je keptas bulves: tra\u0161kias i\u0161or\u0117je, mink\u0161tas viduje, pagardintas \u0161lakeliu aliejaus, petra\u017eol\u0117mis ir \u010desnakais, kurie puikiai papildo vis\u0105 skoni\u0173 palet\u0119.<\/p>\n\n\n\n

\u201eBulves su plona odele supjaustau skiltel\u0117mis, ap\u0161lakstau alyvuogi\u0173 aliejumi, \u012fmai\u0161au smulkiai tarkuoto \u010desnako, druskos, kartais \u0161iek tiek r\u016bkytos paprikos d\u0117l aromato ir kepu iki 200\u2013220 laipsni\u0173 \u012fkaitintoje orkait\u0117je apie 35 \u2013 40 minu\u010di\u0173, kol gra\u017eiai apskrunda. I\u0161kepusias pagardinu \u0161vie\u017eiomis petra\u017eol\u0117mis. Tra\u0161kios, kvapnios, k\u0105 tik i\u0161 orkait\u0117s i\u0161trauktos bulv\u0117s yra tobulas kontrastas \u0161altibar\u0161\u010diams\u201c, \u2013 sako ji.<\/p>\n\n\n\n

Ji taip pat si\u016blo paeksperimentuoti su kitais ingredientais: vietoje \u012fprasto kietai virto kiau\u0161inio galima rinktis mink\u0161tai virt\u0105 arba kept\u0105 ant sviesto su tra\u0161kiu kra\u0161teliu, o esteti\u0161kam \u012fsp\u016bd\u017eiui sustiprinti \u0161altibar\u0161\u010dius verta patiekti skaidriame duben\u0117lyje ar dailioje l\u0117k\u0161t\u0117je, \u0161alia prid\u0117jus nedidel\u0119 bulvi\u0173 porcij\u0105, \u0161auk\u0161tel\u012f grietin\u0117s ir krap\u0173 ry\u0161ul\u0117l\u012f \u2013 beveik kaip restorane.<\/p>\n\n\n\n

Tinklara\u0161tinink\u0117 pasidalijo ir detaliu originali\u0173j\u0173 \u0161altibar\u0161\u010di\u0173 blyn\u0173 receptu:<\/p>\n\n\n\n

\u0160altibar\u0161\u010di\u0173 blyn\u0173 ingredientai:<\/strong><\/p>\n\n\n\n

\u00b7 120 g kvietini\u0173 milt\u0173
\u00b7 200 ml kefyro
\u00b7 1 virtas nedidelis burok\u0117lis
\u00b7 1 kiau\u0161inis
\u00b7 1 a.\u0161. kepimo milteli\u0173
\u00b7 1 a.\u0161. cukraus
\u00b7 1 a.\u0161. druskos
\u00b7 Saujel\u0117 smulkint\u0173 \u0161vie\u017ei\u0173 krap\u0173
\u00b7 \u0160lakelis citrinos sul\u010di\u0173
\u00b7 Aliejaus kepimui<\/p>\n\n\n\n

Production:<\/strong><\/p>\n\n\n\n

\u00b7 Kefyr\u0105 sumai\u0161ome su smulkiai sutarkuotu burok\u0117liu bei citrinos sultimis ir paliekame kelioms minut\u0117ms pastov\u0117ti.
\u00b7 \u012emu\u0161ame kiau\u0161in\u012f ir vis\u0105 mas\u0119 gardiname cukrumi, druska bei smulkintais krapais.
\u00b7 Miltus sumai\u0161ome su kepimo milteliais, beriame \u012f gaminam\u0105 te\u0161l\u0105 ir pama\u017eu i\u0161mai\u0161ome iki vientisos tir\u0161tos mas\u0117s.
\u00b7 Naudodami \u0161iek tiek aliejaus keptuv\u0117je blynus i\u0161 abiej\u0173 pusi\u0173 kepame, kol jie \u0161iek tiek apskrus.<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u0160\u012f savaitgal\u012f vykstan\u010dio \u0160altibar\u0161\u010di\u0173 festivalio proga Berta Garuck\u0117, tinklara\u0161\u010dio \u201eCukrinis avin\u0117lis\u201c autor\u0117, ry\u017eosi kulinariniam eksperimentui, kuris tikrai nepaliks abejing\u0173 \u2013 ji pagamino \u0161altibar\u0161\u010di\u0173 blynus. I\u0161 pirmo \u017evilgsnio gali pasirodyti netik\u0117ta ar net keista, ta\u010diau rezultatas \u2013 stulbinantis: ry\u0161k\u016bs, ro\u017einiai, pur\u016bs ir gaiv\u016bs blynai, kuri\u0173 skonis ir i\u0161vaizda nustebins net did\u017eiausius \u0161altibar\u0161\u010di\u0173 tradicij\u0173 \u0161alininkus. \u0160ie blynai […]<\/p>\n","protected":false},"author":451,"featured_media":22551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[496,550],"tags":[],"class_list":["post-22549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptai","category-saldus-kepiniai"],"yoast_head":"\nB. Garuck\u0117s blynai, koki\u0173 dar neragavote \u2013 \u012fkv\u0117pti \u0161altibar\u0161\u010di\u0173 - Zelbukis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/b-garuckes-blynai-kokiu-dar-neragavote-ikvepti-saltibarsciu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B. 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