{"id":223135,"date":"2025-12-04T11:59:40","date_gmt":"2025-12-04T10:59:40","guid":{"rendered":"https:\/\/radioljubuski.ba\/?p=223135"},"modified":"2025-12-04T12:53:59","modified_gmt":"2025-12-04T11:53:59","slug":"tri-veceri-sest-ekipa-jedan-cilj-advent-u-ljubuskom-dobio-svoj-gastro-spektakl-okusi-zavicaja","status":"publish","type":"post","link":"https:\/\/radioljubuski.ba\/index.php\/2025\/12\/04\/tri-veceri-sest-ekipa-jedan-cilj-advent-u-ljubuskom-dobio-svoj-gastro-spektakl-okusi-zavicaja\/","title":{"rendered":"Tri ve\u010deri, \u0161est ekipa, jedan cilj \u2013 Advent u Ljubu\u0161kom dobio svoj gastro spektakl \u201eOkusi zavi\u010daja\u201c"},"content":{"rendered":"\n<p>Na Trgu dr. Franje Tu\u0111mana u Ljubu\u0161kom \u00a0ju\u010der je zapo\u010delo kulinarsko dru\u017eenje Adventsko natjecanje u kuhanju \u201eOkusi zavi\u010daja\u201c, koje je u nekoliko sati uspjelo pretvoriti pozornicu u pravo gastronomsko iskustvo, puno mirisa, kreativnosti i natjecateljskog duha. Ovo zanimljivo gastro natjecanje odvija se kroz tri ve\u010deri 3.,10. i 17. prosinca 2025. u kojima sudjeluje \u0161est ekipa po dva natjecatelja, po principu svi natjecatelji kuhaju sve tri ve\u010deri, nitko ne ispada, a kona\u010dni pobjednik birat \u0107e se u finalu kombinacijom glasova publike i stru\u010dnog \u017eirija. Tema prve ve\u010deri bilo je glavno jelo od teletine s povr\u0107em i doma\u0107im njokama, uz desert po slobodnom izboru. Natjecale su se ekipe: Profesori na Adventu, Stari konak, Duo \u017dlica i Vilica, P &amp; D, Adventski lonac, Gastro ekonomisti. Stru\u010dni \u017eiri \u010dinili su: stalni \u010dlan Luka Kraljevi\u0107 (Cocinero) te MasterChef sudionici Ivana Soldo i Miroslav Kordi\u0107. Sam doga\u0111aj zabilje\u017eile su i kamere PRO TV-a te \u0107e se sve tri emisije mo\u0107i gledati u njihovom programu.<\/p>\n\n\n\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/DRz-OGmDdDp\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/reel\/DRz-OGmDdDp\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <div style=\" display: flex; flex-direction: row; align-items: center;\"> <div style=\"background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"><\/div><\/div><\/div><div style=\"padding: 19% 0;\"><\/div> <div style=\"display:block; height:50px; margin:0 auto 12px; width:50px;\"><svg width=\"50px\" height=\"50px\" viewBox=\"0 0 60 60\" version=\"1.1\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-511.000000, -20.000000)\" fill=\"#000000\"><g><path d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">Pogledajte ovu objavu na Instagramu.<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div><\/div><\/a><p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/reel\/DRz-OGmDdDp\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">Objavu dijeli Radio Ljubu\u0161ki\ud83d\udcfb (@radio_ljubuski)<\/a><\/p><\/div><\/blockquote>\n<script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n\n\n\n<p>Ekipa \u201eProfesori na Adventu\u201c, koju \u010dine Damir i Irena, nastupila je s tele\u0107im slo\u017eencem i desertom od glaziranih kru\u0161aka. Damir je detaljno objasnio na\u010din pripreme: \u201eDanas radimo zadanu temu, glavno jelo od teletine i povr\u0107a s doma\u0107im njokama. Najprije \u0107u sotirati tele\u0107e meso, posebno povr\u0107e, pa \u0107emo sve slo\u017eiti u tepsiju \u2013 red teletine, red povr\u0107a, dodati doma\u0107i mesni temeljac i pustiti da se slo\u017eenac kr\u010dka u pe\u0107nici nekih 30 do 40 minuta. Kad je gotovo, gratinirane njoke idu kao prilog, a jelo \u0107emo uredno poslo\u017eiti na tanjuru, kako i prili\u010di jednom adventskom gastro-showu.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-1024x683.jpg\" alt=\"\" class=\"wp-image-223136\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/6-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>Irena je opisala desert: \u201eZa slatko smo ovaj put odabrali kru\u0161ke koje glaziramo u medu s dodatkom za\u010dina. Htjeli smo da desert miri\u0161e na Bo\u017ei\u0107 i da u njemu bude malo Hercegovine. Drago nam je da se ovako ne\u0161to organizira u Ljubu\u0161kom, jer ovdje se susre\u0107u struka, tradicija i ljubav prema kuhanju. Nama je \u010dast biti dio prve ve\u010deri \u2018Okusa zavi\u010daja\u2019.\u201c<\/p>\n\n\n\n<p>Ekipa \u201eStari konak\u201c \u2013 Ivan i Ivanka \u2013 odlu\u010dila se za klasi\u010dnu interpretaciju zadane teme.<\/p>\n\n\n\n<p>\u201ePripremamo slo\u017eenac od teletine na povr\u0107u i doma\u0107e njoke u bijelom umaku\u201c, obja\u0161njavaju. \u201eNajprije \u0107emo izdinstati povr\u0107e, dodati teletinu, pustiti da zajedno lagano kr\u010dka 40-ak minuta, onda sve sjediniti u pekar i zape\u0107i. Za desert spremamo hroma\u0161ac, jer to je jedan od onih kola\u010da koji gotovo svatko u Hercegovini ve\u017ee uz obiteljska dru\u017eenja. Nama je bitno da se okusom vratimo u ku\u0107u na\u0161ih baka, a da prezentacijom poka\u017eemo da se i tradicionalna jela mogu poslu\u017eiti na moderan na\u010din.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-1024x683.jpg\" alt=\"\" class=\"wp-image-223137\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/2-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>Dodaju kako im je posebno drago \u0161to je natjecanje humanitarnog karaktera i \u0161to sva ta hrana na kraju razveseli druge: \u201eMi se volimo natjecati, ali jo\u0161 nam je dra\u017ee kad znamo da ono \u0161to radimo ima neku \u0161iru svrhu \u2013 da ljudi u\u017eivaju, okupe se, da se netko tko mo\u017eda nije u mogu\u0107nosti skuhati sebi ovakav obrok osje\u0107a po\u010da\u0161\u0107eno.\u201c<\/p>\n\n\n\n<p>Tre\u0107a ekipa ve\u010deri bila je \u201eDuo \u017dlica i Vilica\u201c, u sastavu Sonja i An\u0111ela. Njihov izbor bio je tako\u0111er hercegova\u010dki slo\u017eenac s njokama, ali su posebnu pa\u017enju posvetile desertu \u2013 \u0161udli od jabuka s cimetom.<\/p>\n\n\n\n<p>Sonja opisuje pripremu: \u201ePravim tijesto za pitu i ostavit \u0107u ga malo da se odmori. Nakon toga ogulimo jabuke, naribamo ih, dodamo \u0161e\u0107er, rum, cimet te malo limunove korice. Sve zajedno zamiri\u0161e na pravu zimsku pri\u010du. \u0160udla je desert koji se \u010desto preska\u010de u modernim kuhinjama, a zapravo je fantasti\u010dan primjer kako od jednostavnih sastojaka nastane ne\u0161to posebno.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-1024x683.jpg\" alt=\"\" class=\"wp-image-223138\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/3-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>An\u0111ela dodaje: \u201e\u017delimo pokazati da \u2018obi\u010dno\u2019 nije nimalo obi\u010dno kad se radi srcem. Ovo natjecanje nam je odli\u010dna prilika da se predstavimo, ali i da nau\u010dimo ne\u0161to jedni od drugih. Atmosfera je takva da se osje\u0107amo kao u velikoj zajedni\u010dkoj kuhinji, a ne na strogoj sceni.\u201c<\/p>\n\n\n\n<p>Ekipa \u201eP &amp; D\u201c, brat i sestra Paula i Denis iz Gruda, pripremali su rolanu teletinu punjenu ra\u0161tikom, rimske njoke i desert \u2013 crumble od jabuka s ora\u0161astim plodovima i mascarpone kremom.<\/p>\n\n\n\n<p>Paula poja\u0161njava: \u201eHtjeli smo spojiti na\u0161e tradicionalne namirnice, poput ra\u0161tike, s ne\u0161to modernijim pristupom i prezentacijom. Rolana teletina s nadjevom od ra\u0161tike u umaku od vrhnja, pekmeza od \u0161ljiva i malo konjaka daje duboku, slojevitu aromu. Uz to radimo rimske njoke, ne\u0161to druga\u010dije od klasi\u010dnih, da dodamo jedan mediteranski \u0161tih.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-1024x683.jpg\" alt=\"\" class=\"wp-image-223139\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/4-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>O desertu govori s jednakim entuzijazmom: \u201eCrumble od jabuka radimo od zobenih pahuljica, ora\u0161astih plodova, meda, maslaca i malo limunove korice. Jabuke se posebno za\u010dine cimetom, vanilijom i medom, kratko se prodinstaju na tavi pa se sve zajedno pe\u010de u pe\u0107nici. Na kraju ide lagana mascarpone krema.&#8221; Za kraj nagla\u0161avaju: \u201eNama je najva\u017enije da se dobro zabavimo i da publika osjeti na\u0161u energiju na tanjuru. Ovo nije samo borba za bodove, ovo je slavlje kuhanja.\u201c<\/p>\n\n\n\n<p>Ekipa \u201eAdventski lonac\u201c, koju \u010dine Izabela i Tomislav, odlu\u010dila se za tele\u0107i slo\u017eenac s povr\u0107em te desert \u201ebo\u017ei\u0107ne kiflice\u201c po starom obiteljskom receptu.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-1024x683.jpg\" alt=\"\" class=\"wp-image-223140\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/1-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>\u201eTo je recept moje pokojne bake i kod nas se te kiflice rade svakog Bo\u017ei\u0107a\u201c, ka\u017ee Izabela. \u201eHtjela sam da na ovom natjecanju predstavimo ne\u0161to \u0161to za nas ima emocionalnu te\u017einu. Nije to samo kola\u010d, to je sje\u0107anje na nju, na na\u0161e blagdane, na obiteljski stol.\u201c <\/p>\n\n\n\n<p>O samom natjecanju dodaje: \u201ePrvi put smo u ovakvoj ulozi i moram re\u0107i da smo prezadovoljni. Organizatori su nam stvarno omogu\u0107ili sve uvjete, od namirnica do opreme, a najljep\u0161e je \u0161to se sve odvija u jednom toplom, veselom, adventskom ozra\u010dju.&#8221;<\/p>\n\n\n\n<p>Posljednja ekipa ve\u010deri, \u201eGastro ekonomisti\u201c, u sastavu Mara i Pero, tako\u0111er je odradila zadani tele\u0107i slo\u017eenac, ali je pozornost privukla desertom \u2013 buhtlama punjenim d\u017eemom, prema receptu starom vi\u0161e od 70 godina. \u201eIdeju smo osmislili zajedno\u201c, pri\u010da Pero. \u201eVe\u010deras su nam gosti umirovljenici, starije osobe, pa smo htjeli desert koji \u0107e ih vratiti u mladost. Recept za buhtle je od moje bake, star vi\u0161e od sedam desetlje\u0107a. Zato ih zovemo \u2018lagano janjeni, mekani jastuci\u2019. U tijesto ide ono \u0161to su nekad svi imali kod ku\u0107e: bra\u0161no, mlijeko, jaja, malo maslaca, kvasac. Trebali smo ih puniti dunjama, ali kako ih nismo uspjeli prona\u0107i, posegnuli smo za \u0161ipkom \u2013 opet sasvim doma\u0107e, sasvim na\u0161e.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-1024x683.jpg\" alt=\"\" class=\"wp-image-223141\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-1024x683.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-300x200.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-768x512.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-1536x1024.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-2048x1365.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/5-18x12.jpg 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>Mara dodaje: \u201eNadamo se da \u0107e se gosti prisjetiti nekih svojih starih recepata i pri\u010da. Za nas je to najve\u0107a nagrada \u2013 da kroz jedan jednostavan kola\u010d probudimo uspomene.\u201c<\/p>\n\n\n\n<p>Stalni \u010dlan \u017eirija Luka Kraljevi\u0107 naglasio je kako je iznena\u0111en odazivom i energijom prve ve\u010deri: \u201eKao stalni \u010dlan \u017eirija mogu re\u0107i da je ovaj doga\u0111aj privukao izuzetnu pozornost \u2013 i natjecatelja i gra\u0111ana. Danas sam doslovno dobio stotine poziva ljudi koji pitaju kada se kuha, tko nastupa, mogu li do\u0107i pogledati. Vidim da su ljudi jako zadovoljni, a i meni osobno je sve ispalo bolje nego \u0161to sam o\u010dekivao, iako sam od po\u010detka vjerovao da \u0107e biti odli\u010dno. Poanta je u tom adventskom ozra\u010dju \u2013 da se lijepo zabavimo, ne\u0161to nau\u010dimo, po\u010dastimo se i, \u0161to je posebno va\u017eno, da jela idu u dobrotvorne svrhe.\u201c<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-1024x768.jpg\" alt=\"\" class=\"wp-image-223142\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-1024x768.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-300x225.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-768x576.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-1536x1152.jpg 1536w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-2048x1536.jpg 2048w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/IMG_7851-16x12.jpg 16w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>Kraljevi\u0107 je podsjetio da \u0107e jela prve ve\u010deri biti poslu\u017eena Udruzi umirovljenika, dok su sljede\u0107e ve\u010deri rezervirane za Udrugu \u201eDuga\u201c te prijatelje i sponzore. Najavio je i gostuju\u0107e \u010dlanove \u017eirija sljede\u0107ih ve\u010deri:<\/p>\n\n\n\n<p>\u201eSljede\u0107i put nam sti\u017eu Ante Vukadin, pobjednik MasterChefa, i<em>&nbsp;<\/em>Ana \u0160imunovi\u0107 (Biscotti)&nbsp;poznata slasti\u010darka. U finalu 17. prosinca bit \u0107e s nama Ivan Pa\u017eanin i Severin Terzi\u0107 poznati kuhar s Michelinovim preporukama.Mislim da smo uspjeli dovesti ono najbolje \u0161to se trenutno mo\u017ee \u2013 i siguran sam da \u0107e suci biti strogi, ali pravedni. A ono \u0161to me posebno veseli jest to \u0161to \u0107e upravo ti suci privu\u0107i jo\u0161 vi\u0161e ljudi, a posjetitelji \u0107e se mo\u0107i dru\u017eiti s njima, pitati za savjet, razmijeniti koju rije\u010d. To je vrijednost koja nadilazi samo ocjenjivanje tanjura.\u201c<\/p>\n\n\n\n<p>\u010clanica \u017eirija Ivana Soldo, sudionica MasterChefa i jedna od najpoznatijih mladih kuharica u regiji, nije skrivala zadovoljstvo: \u201eMoram priznati da mi je stvarno \u010dast biti dio ovakvog natjecanja. U Hercegovini mo\u017eda nismo navikli \u010desto vi\u0111ati ovakve gastro-manifestacije, a ba\u0161 nam trebaju, jer imamo jako puno talentiranih ljudi koji vole kuhanje. Ovakvi eventi su sjajna prilika da ti ljudi iza\u0111u iz svojih kuhinja, poka\u017eu \u0161to znaju, upoznaju se me\u0111usobno i razmijene iskustva. Posebno me veseli \u0161to se sve doga\u0111a u jednom lijepom, blagdanskom ozra\u010dju \u2013 dru\u017eimo se, kuhamo, smijemo, a na kraju sve ima i humanitarnu notu. To je savr\u0161en spoj: ugodno s korisnim, tradicija s modernim, amatersko s profesionalnim. Vjerujem da \u0107e iz ovakvih doga\u0111aja izniknuti jo\u0161 puno lijepih kulinarskih pri\u010da.\u201c<\/p>\n\n\n\n<p>Tre\u0107i \u010dlan \u017eirija, Miroslav Kordi\u0107, prisjetio se dana provedenih u MasterChefu: \u201eOvaj doga\u0111aj me odmah asocirao na dane kada smo mi bili u MasterChefu \u2013 ista ona trema, ista \u017eelja da tanjur ispadne savr\u0161en, ali i isto dru\u017eenje iza kamera. Mislim da je ovo odli\u010dna ideja i da \u0107e svi izvu\u0107i puno koristi iz ovog natjecanja \u2013 od natjecatelja koji \u0107e ste\u0107i iskustvo, do posjetitelja koji \u0107e vidjeti kako nastaju jela, mo\u017eda dobiti inspiraciju za svoj obiteljski stol. Poru\u010dio bih natjecateljima da se opuste i da ovo shvate kao igru, ali i kao odgovornu stvar \u2013 jer kuhanje je odgovornost prema osobi koja sjeda za stol. Kad se te dvije stvari spoje \u2013 radost i odgovornost \u2013 onda i adventsko vrijeme mo\u017ee biti provedeno na najbolji mogu\u0107i na\u010din: u lijepoj atmosferi, s punim srcem i punim tanjurom.\u201c<\/p>\n\n\n\n<p>Natjecanje se nastavlja 10. prosinca, a veliko finale, u kojem \u0107e se zbrojiti sve ocjene i proglasiti pobjednik, odr\u017eat \u0107e se 17. prosinca 2025.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"173\" src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje-1024x173.jpg\" alt=\"\" class=\"wp-image-210455\" srcset=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje-1024x173.jpg 1024w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje-300x51.jpg 300w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje-768x130.jpg 768w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje-18x3.jpg 18w, https:\/\/radioljubuski.ba\/wp-content\/uploads\/2024\/11\/poslusaj-ovdje.jpg 1128w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/radioljubuski.ba\/wp-content\/uploads\/2025\/12\/okuzsi-zavicaja.mp3\"><\/audio><\/figure>\n\n\n\n<p>Tekst: G. Ili\u0107<\/p>\n\n\n\n<p>Foto: Veselko Planini\u0107<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Na Trgu dr. Franje Tu\u0111mana u Ljubu\u0161kom \u00a0ju\u010der je zapo\u010delo kulinarsko dru\u017eenje Adventsko natjecanje u kuhanju \u201eOkusi zavi\u010daja\u201c, koje je u nekoliko sati uspjelo pretvoriti pozornicu u pravo gastronomsko iskustvo, puno mirisa, kreativnosti i natjecateljskog duha. Ovo zanimljivo gastro natjecanje odvija se kroz tri ve\u010deri 3.,10. i 17. prosinca 2025. u kojima sudjeluje \u0161est ekipa [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":223168,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"h5ap_radio_sources":[],"footnotes":""},"categories":[3],"tags":[],"class_list":["post-223135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ljubuski"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tri ve\u010deri, \u0161est ekipa, jedan cilj \u2013 Advent u Ljubu\u0161kom dobio svoj gastro spektakl \u201eOkusi zavi\u010daja\u201c - RADIO LJUBU\u0160KI<\/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:\/\/radioljubuski.ba\/index.php\/2025\/12\/04\/tri-veceri-sest-ekipa-jedan-cilj-advent-u-ljubuskom-dobio-svoj-gastro-spektakl-okusi-zavicaja\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tri ve\u010deri, \u0161est ekipa, jedan cilj \u2013 Advent u Ljubu\u0161kom dobio svoj gastro spektakl \u201eOkusi zavi\u010daja\u201c - RADIO LJUBU\u0160KI\" \/>\n<meta property=\"og:description\" content=\"Na Trgu dr. 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