{"id":136646,"date":"2026-04-06T09:00:00","date_gmt":"2026-04-06T06:00:00","guid":{"rendered":"https:\/\/www.santaka.info\/?p=136646"},"modified":"2026-04-02T16:55:57","modified_gmt":"2026-04-02T13:55:57","slug":"velyku-vaises-tradicines-ir-egzotiskos","status":"publish","type":"post","link":"https:\/\/www.santaka.info\/index.php\/2026\/04\/06\/velyku-vaises-tradicines-ir-egzotiskos\/","title":{"rendered":"Velyk\u0173 vai\u0161\u0117s \u2013 tradicin\u0117s ir egzoti\u0161kos"},"content":{"rendered":"

\u201eBer\u017eo \u0161aka\u201c<\/strong><\/p>

Biskvitin\u0117s te\u0161los vyniotinis \u201eBer\u017eo \u0161aka\u201c \u2013 tarpukariu buv\u0119s itin populiarus desertas.<\/p>

Pagal etnografin\u0117s virtuv\u0117s receptus, jis pertepamas uogiene. Kai improvizuojama, vyniotinis gaminamas su balto kremo pertepimu, b\u016btinai i\u0161saugant tai, kas svarbiausia, \u2013 nukirstos ber\u017eo \u0161akos form\u0105.<\/p>

\u0160eiminink\u0117s \u0161it\u0105 puo\u0161n\u0173 desert\u0105 kepdavo \u0161ven\u010di\u0173 stalui. \u201eMama gamindavo \u201eBer\u017eo \u0161ak\u0105\u201c. M\u0117gaudavom\u0117s \u0161iuo kepiniu per \u0161v. Velykas\u201c, \u201eMo\u010diut\u0117 savo recept\u0173 s\u0105siuvinyje tur\u0117jo \u201eBer\u017eo \u0161akos\u201c recept\u0105\u201c, \u2013 tokiais prisiminimais dalijamasi \u0161iandien.<\/p>

Kai istorik\u0117, knyg\u0173 autor\u0117 And\u017eelika Lau\u017eikien\u0117 Pae\u017eeriuose pasakojo apie tarpukario dvaro desertus, klausytojai buvo pavai\u0161inti MTEC Vilkavi\u0161kio skyriuje i\u0161kepta \u201eBer\u017eo \u0161aka\u201c. Puri, mink\u0161ta \u2013 ji buvo labai skani!<\/p>

PRODUKTAI<\/em><\/p>

Biskvitui<\/em><\/p>

6 kiau\u0161iniai,<\/p>

50 g milt\u0173,<\/p>

70 g cukraus,<\/p>

druska.<\/p>

Kremui<\/p>

250 g maskarpon\u0117s s\u016brio,<\/p>

250 g kremin\u0117s arba paprastos var\u0161k\u0117s,<\/p>

150 g baltojo \u0161okolado,<\/p>

miltelinis cukrus.<\/p>

Glajui<\/em><\/p>

200 g miltelinio cukraus,<\/p>

vienas kiau\u0161inio baltymas,<\/p>

citrinos sultys,<\/p>

juodasis \u0161okoladas.<\/p>

GAMINIMAS<\/em><\/p>

Kiau\u0161ini\u0173 trynius i\u0161plakite su cukrumi iki baltumo. Baltymus atskirai i\u0161plakite iki stand\u017ei\u0173 put\u0173, atsargiai sud\u0117kite ant i\u0161plakt\u0173 tryni\u0173. Ant vir\u0161aus po truput\u012f suberkite persijotus miltus, drusk\u0105, visk\u0105 atsargiai kilnodami \u0161auk\u0161tu sumai\u0161ykite, tik jokiu b\u016bdu nepermai\u0161ykite.<\/p>

Skard\u0105 i\u0161klokite kepimo popieriumi ir dar \u0161iek tiek patepkite sviestu, kad lengviau nusiimt\u0173 i\u0161kep\u0119s biskvitas. Supilkite te\u0161l\u0105, \u0161auk\u0161tu \u0161velniai palyginkite pavir\u0161i\u0173. Kepkite iki 180 laipsni\u0173 \u012fkaitintoje orkait\u0117je apie 10\u201312 minu\u010di\u0173. I\u0161kepus\u012f ir \u0161iek tiek prav\u0117susi biskvit\u0105, kol jis dar \u0161iltas, i\u0161verskite ant rank\u0161luost\u0117lio apversdami skard\u0105. Atsargiai atlupkite kepimo popieri\u0173. Biskvit\u0105 kartu su rank\u0161luost\u0117liu susukite \u012f vyniotin\u012f, pernelyg nespausdami. Taip susukt\u0105 biskvit\u0105 palikite ant groteli\u0173 visi\u0161kai atv\u0117sti.<\/p>

Jeigu kremui pasirinksite paprast\u0105 var\u0161k\u0119, pirmiausia j\u0105 pertrinkite per sietel\u012f arba trintuvu, kad pasidaryt\u0173 vientisa mas\u0117. \u0160okolad\u0105 i\u0161tirpinkite vir\u0161 gar\u0173 vonel\u0117s, kiek atv\u0117sinkite. Kambario temperat\u016bros maskarpon\u0117s s\u016br\u012f, \u0161okolad\u0105 bei var\u0161k\u0119 gerai i\u0161sukite. Miltelinio cukraus berkite pagal skon\u012f.<\/p>

Biskvit\u0105 i\u0161vyniokite, ant jo tolygiai paskirstykite beveik vis\u0105 krem\u0105. Stand\u017eiai susukite \u012f vyniotin\u012f, \u012fstri\u017eai nupjaukite jo galus. Formuodami pyrag\u0105 juos prid\u0117kite kaip \u0161onines \u0161akas, \u0161ias priklijuokite pasiliktu kremu. Beje, kepin\u012f formuokite ant to pad\u0117klo, su kuriuo jis bus dedamas ant stalo.<\/p>

Glaj\u0173 paruo\u0161kite kiau\u0161inio baltym\u0105 i\u0161plakdami su persijotu milteliniu cukrumi. \u012epilkite truput\u0117l\u012f citrinos sul\u010di\u0173. Vis\u0105 suformuot\u0105 kepin\u012f aptepkite glajumi. Kai jis sustings, palaistykite vyniotin\u012f i\u0161lydytu juoduoju \u0161okoladu, taip imituodami to\u0161\u012f.<\/p>

Paruo\u0161t\u0105 \u201eBer\u017eo \u0161ak\u0105\u201c bent kelioms valandoms pad\u0117kite \u012f \u0161aldytuv\u0105, kad kepinys sutvirt\u0117t\u0173 ir susigert\u0173 skoniai.<\/p>

Salotos su citrusiniais vaisiais<\/strong><\/p>

Vaisius vieni renkasi vartoti kaip u\u017ekand\u012f, o kiti geba juos integruoti \u012f \u012fvairiausius patiekalus. \u0160vent\u0117ms tokie ypa\u010d tiks.<\/p>

Citrusiniai vaisiai puikiai tinka prie \u017euvies ar m\u0117sos, su keptomis dar\u017eov\u0117mis ir j\u016bros g\u0117ryb\u0117mis, net su feta ar o\u017ekos s\u016briu, avokadais ar skrudintais rie\u0161utais, taip subalansuodami ir s\u016bresnius, ir riebesnius patiekalus. \u201eMaximos\u201c kulinarini\u0173 id\u0117j\u0173 partner\u0117, tinklara\u0161tinink\u0117 Vita Marija Mur\u0117nait\u0117 kvie\u010dia i\u0161bandyti gaivi\u0173 salot\u0173 su citrusiniais vaisiais receptus.<\/p>

Greipfrut\u0173 ir kreve\u010di\u0173 salotos<\/strong><\/p>

\"\"
Vitos Marijos MURE\u0307NAITE\u0307S nuotr.<\/figcaption><\/figure>

PRODUKTAI<\/em><\/p>

Greipfrutas,<\/p>

10 kreve\u010di\u0173,<\/p>

sauja \u0161vie\u017ei\u0173 salot\u0173,<\/p>

5\u20137 vy\u0161niniai pomidorai,<\/p>

avokadas,<\/p>

raudonasis svog\u016bnas,<\/p>

5 saul\u0117je d\u017eiovinti pomidorai,<\/p>

alyvuogi\u0173 aliejus,<\/p>

druska, pipirai, citrinos sultys, citrininiai pipirai.<\/p>

GAMINIMAS<\/em><\/p>

Nulupkite, kruop\u0161\u010diai nuvalykite greipfrut\u0105 ir atskirkite jo skilteles. L\u0117k\u0161t\u0117je sud\u0117kite salotas, per pus\u0119 perpjautus vy\u0161ninius pomidorus, supjaustyt\u0105 avokad\u0105 bei raudon\u0105j\u012f svog\u016bn\u0105 ir greipfruto skilteles.<\/p>

Keptuv\u0117je \u012fkaitinkite alyvuogi\u0173 aliej\u0173 ir trumpai, apie 1\u20132 minutes, i\u0161 kiekvienos pus\u0117s apkepkite krevetes. Pagardinkite druska, pipirais ir citrinos sultimis.<\/p>

Krevetes sud\u0117kite \u012f salotas, pabarstykite citrininiais pipirais. Keptuv\u0117je likusiame aliejuje galite paskrudinti duonel\u0119 arba atv\u0117susiu aliejumi ap\u0161lakstyti salotas.<\/p>

Pankolio ir fetos salotos su apelsinais<\/strong><\/p>

\"\"
Vitos Marijos MURE\u0307NAITE\u0307S nuotr.<\/figcaption><\/figure>

PRODUKTAI<\/em><\/p>

Didesnis apelsinas,<\/p>

200 g fetos s\u016brio,<\/p>

pus\u0117 pankolio \u0161aknies,<\/p>

pus\u0117 raudonojo svog\u016bno,<\/p>

avokadas,<\/p>

agurkas,<\/p>

5\u20137 vy\u0161niniai pomidorai,<\/p>

aitrioji Chalapos paprika,<\/p>

100 g marinuot\u0173 alyvuogi\u0173,<\/p>

alyvuogi\u0173 aliejus,<\/p>

druska, citrininiai pipirai.<\/p>

GAMINIMAS<\/em><\/p>

Smulkiai supjaustykite pankol\u012f ir svog\u016bn\u0105. Vy\u0161ninius pomidorus, pus\u0119 apelsino, agurk\u0105, aitri\u0105j\u0105 Chalapos paprik\u0105 ir alyvuoges supjaustykite stambesniais gabal\u0117liais. Visk\u0105 sud\u0117kite \u012f duben\u012f.<\/p>

I\u0161 kitos apelsino pus\u0117s i\u0161spauskite sultis, jas supilkite \u012f salotas. Visk\u0105 pagardinkite alyvuogi\u0173 aliejumi, druska ir citrininiais pipirais. I\u0161mai\u0161\u0119 ant vir\u0161aus sutrupinkite fetos s\u016br\u012f.<\/p>

Gard\u017eiuokit\u0117s!<\/p>","protected":false},"excerpt":{"rendered":"

\u201eBer\u017eo \u0161aka\u201c Biskvitin\u0117s te\u0161los vyniotinis \u201eBer\u017eo \u0161aka\u201c \u2013 tarpukariu buv\u0119s itin populiarus desertas. Pagal etnografin\u0117s virtuv\u0117s receptus, jis pertepamas uogiene. Kai improvizuojama, vyniotinis gaminamas su balto kremo pertepimu, b\u016btinai i\u0161saugant… <\/p>\n","protected":false},"author":13,"featured_media":136649,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","jetpack_post_was_ever_published":false,"_FSMCFIC_featured_image_caption":"\u201eBer\u017eo \u0161aka\u201c.","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3,72],"tags":[],"class_list":["post-136646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gyvenimas","category-siulome-paragauti","pmpro-has-access"],"featured_image_urls":{"full":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg",614,456,false],"thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-150x150.jpg",150,150,true],"medium":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-300x223.jpg",300,223,true],"medium_large":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg",614,456,false],"large":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg",614,456,false],"1536x1536":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg",614,456,false],"2048x2048":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg",614,456,false],"post-thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-600x400.jpg",600,400,true],"visualnews_post_thumb":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-600x400.jpg",600,400,true],"woocommerce_thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-300x300.jpg",300,300,true],"woocommerce_single":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-600x446.jpg",600,446,true],"woocommerce_gallery_thumbnail":["https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111-100x100.jpg",100,100,true]},"author_info":{"info":["Gidas"]},"category_info":"Gyvenimas<\/a> Si\u016blome paragauti<\/a>","tag_info":"Si\u016blome paragauti","comment_count":"0","jetpack_featured_media_url":"https:\/\/www.santaka.info\/wp-content\/uploads\/2026\/04\/saka-111.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/136646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/comments?post=136646"}],"version-history":[{"count":1,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/136646\/revisions"}],"predecessor-version":[{"id":136650,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/posts\/136646\/revisions\/136650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media\/136649"}],"wp:attachment":[{"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/media?parent=136646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/categories?post=136646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.santaka.info\/index.php\/wp-json\/wp\/v2\/tags?post=136646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}