Lentil and Potato Stew (vegan) / Varivo od leće i krumpira (vegansko)

Whenever I don’t know what to quickly whip up for lunch, 90% of the time it’s lentils with whatever else I have lying around the fridge. I probably eat lentils at least 2-3 times a week. But I’m totally okay with this, as they are super cheap, tasty and nutritious.

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INGREDIENTS:

(Yields 4 servings / 0.58 EUR per serving / 2.31 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.67 EUR)

1 cup green lentils (0.40 EUR)

4 medium potatoes (0.40 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

1 tbsp dried basil (0.13 EUR)

1 tbsp dried oregano (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups water (–)

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METHOD:

Wash, peel and chop up the veggies. Rinse the lentils in a colander under running water. In a big pot, saute onion on olive oil on high heat for about five minutes, until slightly translucent. Throw in chopped garlic and stir briefly until fragrant. Dump in canned tomatoes and break them down with a spatula. Cook for about five minutes, then add in the remaining ingredients. Give a good stir and bring to a boil. Reduce heat and simmer for about 20 minutes, until lentils and potatoes are thoroughly cooked through. Serve warm.

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U 90% slučajeva kada nemam inspiracije što bi mogla na brzinu skuhati za ručak, napravim leću u kombinaciji sa onime što mi se već taj dan povlači po frižideru. Tako da leću vjerovatno jedem barem 2-3 puta tjedno. Ali to mi je i skroz super, jer je leća jeftina, fina i zasitna.

SASTOJCI:

(Za 4 porcije / 4,33 kn po porciji / 17,32 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica zelene leće (3,00 kn)

4 srednja krumpira (3,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica sušenog bosiljka (1,00 kn)

1 žlica sušenog origana (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Isperite leću u cjediljci pod mlazom vode. U velikom loncu, na jakoj vatri, dinstajte luk na ulju oko pet minuta, dok ne postane staklast. Ubacite nasjeckani češnjak i kratko promiješajte da zamiriši. Ubacite pelate i špatulom ih razlomite na manje komade. Kuhajte oko pet minuta, a onda dodajte i sve ostale sastojke. Dobro promiješajte i pustite da zavrije. Smanjite vatru i krčkajte oko 20 minuta, dok se leća i krumpiri do kraja ne skuhaju. Poslužite toplo.

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Lentil and Potato Stew (vegan) / Varivo od leće i krumpira (vegansko)

Beetroot and Walnut Chocolate Cake with Crème Fraîche Frosting (wheat and refined sugar free) / Čokoladna torta od cikle i oraha sa mileram glazurom (bez pšenice i rafiniranog šećera)

Last year I first tried making a beetroot chocolate cake and it was a huge success. It’s worth making just to see the faces of people when you tell them they are eating a beetroot, as it simply tastes like chocolate. The beets are well camouflaged and only give out a subtle earthy aroma. I wanted to make this cake even healthier so I tweaked the original recipe and kicked out wheat flour and refined sugar. I also dumped in more beetroot. So this cake is actually a baked huge smoothie.

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INGREDIENTS:

(Yields 1 medium sized cake / 6.22 EUR)

For the dough:

3 large (about 500 grams total) cooked and peeled beetroots (1.20 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

5 tbsp honey (0.67 EUR)

4 tbsp butter, melted (0.53 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 cup ground walnuts (1.33 EUR)

2 cups finely ground oats (0.40 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

Pinch of salt  (0.01 EUR)

For the crème fraîche frosting:

1 cup crème fraiche (1.00 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tbsp honey (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a cake pan and line with parchment paper. Set aside. Add cooked and peeled beets to food processor and pulse until creamy. Reserve a teaspoon of beet puree for frosting. Add eggs, vanilla and honey to remaining beets in the food processor and pulse until smooth. Dump in melted butter and cocoa powder, then pulse again to fully incorporate.

In a bowl, whisk together ground walnuts, ground oats, baking powder, baking soda and salt. Pour the beet mixture over dry ingredients and stir to combine. You can also taste the batter to see if it needs more sweetness. Transfer the batter into the prepared pan and gently shake to even out. Bake for 30 minutes.

While the dough is baking, prepare the frosting by combining crème fraîche, vanilla, honey and reserved tablespoon of beet puree. As soon as the beet dough is baked, pour frosting on top and even out. Turn off the oven and return the frosted cake to it for another 5 minutes. Remove the cake from the oven and allow it to come to room temperature before refrigerating for a few hours before serving.

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Prošle sam godine prvi puta napravila čokoladni kolač sa ciklom koji je bio veliki hit. Isplati ga se napraviti samo da vidite izraze na licima ljudi kada im kažete da jedu ciklu. Obzirom da je cikla dobro zakamuflirana u kolaču, osjeti se samo njena blaga zemljana aroma. Htjela sam da ovaj kolač bude još zdraviji od onog prije, pa sam izbacila pšenično brašno i rafinirani šećer. Također sam dodala i još više cikle. Tako da je ovaj kolač zapravo jedan ogroman pečeni smoothie.

SASTOJCI:

(Za 1 srednje veliki kolač / 46,47 kn)

Za tijesto:

3 velike (oko 500 grama ukupno) kuhane i oguljene cikle (9,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

5 žlica meda (5,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 žlice sirovog kakao praha (1,00 kn)

1 šalica mljevenih oraha (10,00 kn)

2 šalice fino mljevenih zobenih pahuljica (3,00 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

Za mileram glazuru:

1 šalica milerama (7,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice meda (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup i obložite papirom za pečenje, pa stavite na stranu. Stavite kuhane i oguljene cikle u multipraktik i pulsirajte da budu kremaste. Žličicu pirea od cikle sačuvajte sa strane za glazuru. U preostalu ciklu u multipraktiku dodajte jaja, vaniliju i med, pa pulsirajte dok se ne sjedini. Na kraju ubacite i rastopljeni maslac i kakao prah, pa još jednom propulsirajte.

U zdjeli pomiješajte mljevene orahe, mljevene zobene pahuljice, prašak za pecivo, sodu bikarbonu i sol. Preko toga prelijte smjesu cikle i miješajte dok se sve ne sjedini. Možete slobodno i probati smjesu pa vidjeti ako treba dodati još meda. Preselite smjesu u pripremljen kalup i nježno protresite da se ujednači. Pecite 30 minuta.

Dok se tijesto peče napravite glazuru tako da pomiješate mileram, vaniliju, med i žličicu cikle koju ste sačuvali. Čim je tijesto pečeno prelijte preko svega glazuru i poravnajte. Isključite pečnicu, ali vratite kolač sa glazurom u još vruću pećnicu na 5 minuta. Izvadite kolač iz pečnice i pustite da se ohladi na sobnu temperaturu, prije nego ga stavite u hladnjak. Pustite kolač u hladnjaku da odstoji nekoliko sati prije posluživanja.

Beetroot and Walnut Chocolate Cake with Crème Fraîche Frosting (wheat and refined sugar free) / Čokoladna torta od cikle i oraha sa mileram glazurom (bez pšenice i rafiniranog šećera)

Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Autumn is here with all its colorful abundance and the shift in weather also means mushroom season. My dad went mushroom foraging a few days back and brought me some lovely parasol mushrooms. These are always a delight, but I decided to tweak the classic fried recipe and make it a bit healthier. I’m always a fan of doing all the frying in the oven instead of deep frying stuff in a gallon of oil.

Just a small note of precaution, though. Under no circumstances should you ever go mushroom foraging if you don’t know what you are doing. It’s mandatory to always take someone experienced with you and to pick only mushrooms you can identify with absolute certainty. There’s really no need to put yourself in a hospital.

Okay, so onto the recipe once we got that out of the way.

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INGREDIENTS:

(Yields 2 servings / 0.46 EUR per serving / 0.92 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¾ cup fine corn flour (0.10 EUR)

2-3 tbsp water (–)

For the mushrooms:

6 parasol mushrooms (free – they were from the woods)

1 cup polenta (0.20 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

Preheat the oven to 200°C. For easy cleanup line a baking tray with aluminum foil and place parchment paper on top. Set aside. Pluck off and discard the stems from mushrooms. Use a damp paper towel to clean the mushrooms and gently wipe their caps.

Make a thick batter by whisking together eggs, salt, pepper and flour, then add in a splash of water as necessary. Dip the mushrooms into the batter, then coat in polenta. Lightly brush coated mushrooms on both sides with olive oil and spread on prepared baking tray. Bake for 20 minutes until crispy and deep golden-brown. Serve immediately.

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1


Jesen je ovdje sa svojim šarenim izobiljem, a promjena u vremenskim prilikama znači i sezonu gljiva. Tata mi je neki dan donio par predivnih sunčanica. One su uvijek prava poslastica, ali sam klasični recept za pohane sunčanice odlučila malo modificirati da bude mrvicu zdraviji. Meni je uvijek draže pohati stvari u pećnici, umjesto da ih utopim u loncu ulja.

Međutim, prvo samo mala napomena što se tiče opreza. Ni u kojem slučaju ne idite brati gljive ako nemate pojma što radite. Uvijek vodite sa sobom iskusnu osobu i berite samo gljive koje sa sigurnošću možete identificirati. Stvarno nema potrebe da sebe strpate u bolnicu.

Ok, sada kada smo to rekli, idemo na recept.

SASTOJCI:

(Za 2 porcije / 3,42 kn po porciji / 6,83  kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

¾ šalice finog kukuruznog brašna (0,75 kn)

2-3 žlice vode (–)

Za gljive:

6 sunčanica (besplatne – ubrane u šumi)

1 šalica palente (1,50 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Za lako čišćenje, obložite protvan aluminijskom folijom i onda sve još pokrijte papirom za pečenje. Stavite na stranu. Skinite i bacite stručke sa sunčanica. Gljive očistite tako da im vlažnim papirnatim ručnikom samo nježno prebrišete klobuke.

Umutite u gustu smjesu jaja, sol, papar i brašno te po potrebi dodajte i mrvicu vode. Gljive umočite u smjesu i onda obložite palentom. Obje strane gljiva lagano premažite maslinovim uljem i raširite sunčanice po pripremljenom protvanu. Pecite 20 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite odmah.

Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Roasted Horn Pepper Salad (vegan) / Salata od pečenih paprika roga (veganska)

Here is a super quick and easy recipe for my favorite snack or salad of the season. The secret, of course, is in slathering the roasted peppers in minced garlic, so therefore this salad maybe isn’t the best idea for a first date. However, once you get comfy enough with each other, I thoroughly encourage you to enjoy this salad, and all the accompanying garlic fumes it ensures, with your significant other. 😀

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INGREDIENTS:

(Yields 2 generous servings / 0.80 EUR per serving / 1.60 EUR for all)

10 red horn peppers (1.33 EUR)

4 garlic cloves, minced (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Preheat oven to 200°C. Wash the peppers and spread out in a baking dish. Roast for one hour, until charred and blistered. Transfer the hot peppers into a bowl and cover the bowl with cling foil. Allow to cool completely, then peel off the skins from peppers and pull out and discard stems and seeds. Mix peppers with garlic, olive oil, vinegar, salt and pepper and serve. These also keep in a fridge for a few days, so go ahead and roast a bigger batch.

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Evo jedan turbo brzi i jednostavan recept za moju najdražu sezonsku salatu. Tajna je, naravno, u tome da pečene paprike zakopate pod debelim slojem sjeckanog češnjaka. Stoga ova salata možda i nije najbolja opcija ako trebate nekog impresionirati na prvom spoju. Međutim, jednom kada se jedno s drugim već udomaćite, svakako bi ste trebali zajedno uživati, kako u ovoj salati, tako i u popratnim češnjakovim isparavanjima. 😀

SASTOJCI:

(Za 2 izdašne porcije / 6,01 kn po porciji / 12,02 kn za sve)

10 crvenih paprika roga (10,00 kn)

4 češnja češnjaka, sitno sjeckana (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike i raširite ih po protvanu. Pecite sat vremena, dok paprike ne potamne i nabubre. Preselite vruće paprike u zdjelu i pokrijte zdjelu prijanjajućom folijom. Ostavite da se paprike skroz ohlade, pa im ogulite kože, te izvucite i bacite peteljke sa sjemenkama. Pomiješajte paprike sa sjeckanim češnjakom, maslinovim uljem, octom, soli i paprom, pa poslužite. Paprike će držati u hladnjaku nekoliko dana, stoga slobodno napecite veću količinu.

Roasted Horn Pepper Salad (vegan) / Salata od pečenih paprika roga (veganska)

Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Oh my, the summer ended in like three and a half seconds. We were sweating and walking in flip-flops for one minute and now we’re in jeans, sweaters and sporting umbrellas. I definitely did not expect it all to be over so abruptly. I’m also burrowing down at home, wrapping myself in blankets and drinking tea. Naturally, all I want to eat are hot soups and stews. This is where the goulash kicks in. It’s super comforting and tasty. It makes autumn exceptionally good.

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INGREDIENTS:

(Yields 6 servings / 0.90 EUR per serving / 5.42 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

For the goulash:

5-6 tbsp sunflower seed oil, divided (0.08 EUR)

1 large onion (0.10 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp dried hot pepper flakes (0.07 EUR)

1 bay leaf (0.01 EUR)

5 carrots (0.33 EUR)

2 parsley roots with leaves (0.40 EUR)

1 small bell pepper (0.20 EUR)

5 garlic cloves (0.17 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp smoked paprika (0.07 EUR)

3 cups water (–)

3 cups frozen peas (1.00 EUR)

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METHOD:

Start off by preparing the meat by cutting it into small cubes. Whisk together mustard, olive oil, salt and pepper and massage the mixture into the pork cubes. Store in an airtight container and refrigerate overnight.

Remove the meat from the refrigerator 30 minutes before starting to cook, so it has plenty of time to come to room temperature. Meanwhile wash, peel and finely dice all the vegetables. Keep chopped parsley leaves separated from the roots.

Place large pot on high heat and allow it to thoroughly warm up. Add two tablespoons of oil, then add in half of the pork and cook for a few minutes, until browned on all sides. Remove the browned meat and repeat with the rest, adding in more oil if necessary. Set all cooked meat aside and deglaze the pot with a bit of water. Reserve those delicious juices for later.

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Return the pot to heat and saute onion on remaining oil, until slightly caramelized. Add in coriander, dried hot pepper flakes and bay leaf and stir for about 30 seconds, just so all the flavors from spices can infuse the oil. Throw in diced carrots, parsley roots, bell pepper and garlic, give a good stir and cook for about 10 minutes, until veggies slightly caramelize, while stirring once or twice. Return the meat to the pot with all its juices, throw in diced tomatoes, salt and paprika, then pour water over everything. Bring to a boil, reduce heat to low and cook with a lid cracked open for about 2 hours. The sauces will thicken and meat will get super tender. At that point add in frozen peas and chopped parsley leaves, stir and simmer for another 10 minutes, until peas are thoroughly cooked though.

Serve hot goulash over cooked rice, mashed potatoes, pasta or gnocchi.

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Da li samo ja imam osjećaj kao da je ljeto završilo u tri i pol sekunde? Jedan tren smo se znojili i hodali okolo u japankama, a sada smo odjednom u trapericama, džemperima i mašemo kišobranima. Definitivno nisam očekivala da će sve završiti tako naglo. Doma se isto zamatam u deke i pijem čaj. Naravno, sve što mi se jede su vruće juhe i variva. I tu na scenu stupa ovaj gulaš koji je baš fini i topli. Radi toga je jesen iznimno dobra.

SASTOJCI:

(Za 6 porcija / 6,73kn po porciji / 40,38 kn za sve)

Za meso:

500 g svinjskog buta ili lopatice (15,00 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Za gulaš:

5-6 žlica suncokretovog ulja, podijeljenih (0,60 kn)

1 veliki luk (0,75 kn)

1 žličica mljevenog korijandera (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 lovorov list (0,10 kn)

5 mrkvi (2,50 kn)

2 peršinova korijena sa lišćem (3,00 kn)

1 mala paprika babura (1,50 kn)

5 češnjeva češnjaka (1,25 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica soli (0,01 kn)

1 žličica dimljene slatke paprike (0,50 kn)

3 šalice vode (–)

3 šalice smrznutog graška (7,50 kn)

PRIPREMA:

Prvo pripremite meso tako da ga narežete na kockice. Umutite skupa senf, maslinovo ulje, sol i papar, te umasirajte smjesu u narezanu svinjetinu. Spremite u hermetički zatvorenu posudu i ostavite preko noći u hladnjaku.

Izvadite meso iz hladnjaka pola sata prije nego krenete kuhati, kako bi imalo vremena ugrijati se na sobnu temperaturu. U međuvremenu operite, očistite i fino nasjeckajte svo povrće. Držite nasjeckano peršinovo lišće odvojeno od korjena.

Stavite veći lonac na jaku vatru i pustite da se dobro ugrije. Dodajte dvije žlice ulja pa na njemu kratko popecite polovicu mesa, tako da kockice budu hrskave sa svih strana. Izvadite meso iz lonca, i ponovite sa ostatkom, po potrebi dodajući još malo ulja. Kada je meso gotovo, stavite ga na stranu i sa malo vode otopite sve što je ostalo u loncu i obavezno sve te fine sokove sačuvajte za kasnije.

Vratite lonac na jaku vatru i na ostatku ulja izdinstajte luk dok se lagano ne karamelizira. Ubacite korijander, pahuljice čilija i lovorov list, pa promiješajte tridesetak sekundi, samo da se arome iz začina otpuste u ulje. Dodajte u lonac narezane mrkve, peršinov korjen, papriku i češnjak. Dobro promiješajte i kuhajte desetak minuta da se povrće malo karamelizira. Jednom ili dva puta sve promiješajte. Vratite u lonac meso i sve sokove, ubacite pelate, sol i dimljenu papriku, te zalijte sve vodom. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem oko dva sata. Umak će se za to vrijeme fino zgusnuti, a meso postati sasvim mekano. Za kraj dodajte smrznuti grašak i nasjeckan peršinov list, promiješajte i krčkajte još desetak minuta, dok se grašak do kraja ne skuha.

Poslužite topli gulaš preko kuhane riže, pire krumpira, tjestenine ili njoka.

Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

I started work again last week after my three week summer vacation. Needless to say, that’s always fun. The most challenging thing was to plug into the new routine. I miss my slow mornings the most, as I always take my time in the morning on my days off. To compensate for this and free up some more space in the afternoons, I bring you a super quick, yet delicious dinner recipe.

Green tomatoes give a really delicious and interesting kick, so I suggest using them while they are still available. I also had some roasted red horn peppers lying around and decided to throw in those. Of course, you can use fresh, but they’ll require a bit of cooking time, so I’d throw them in together with green tomatoes.

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INGREDIENTS:

(Yields 2 generous servings / 1.55 EUR per serving / 3.09 EUR for all)

4 tbsp olive oil (0.18 EUR)

1 large onion (0.10 EUR)

Good pinch of dried chili flakes (0.03 EUR)

4 medium green tomatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

2 roasted red horn peppers – or 1 fresh (0.27 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 eggs (0.80 EUR)

A chunk of feta cheese (0.40 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Place a deeper skillet on high heat, add in olive oil and diced onion, then sauté for a few minutes until the onion starts browning slightly. Throw in dried chili flakes and stir for a few seconds, so the flavors release into the oil. Dump in diced green tomatoes, minced garlic and fresh horn pepper, if using. If, on the other hand, going with the roasted peppers, add them in together with Roma tomatoes, when green tomatoes are cooked through and most of the liquid has evaporated. After 5-10 minutes, throw in canned Roma tomatoes, basil, parsley, salt and pepper. Give a good stir, reduce heat to medium and cook for about 10 minutes, until sauce is thickened.

Make four small wells in the sauce with a spoon and break the eggs into the wells. Reduce heat to low, cover the skillet with a lid and cook covered for 7-10 minutes, until the egg whites are thoroughly cooked through, but the yolks are still runny. Resist the urge to open the lid too often so the steam doesn’t escape, as that’s what’s gonna cook the eggs. When eggs are done, gently break the whites into the sauce with a spatula, but leave the yolks intact. Crumble feta on top and serve Shakshuka with a nice hunk of crispy bread for dipping. We also like it over cooked rice.

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Prošli sam tjedan ponovo krenula raditi nakon trotjednog ljetnog godišnjeg odmora. Naravno, takav povratak na posao je uvijek jedno divno iskustvo. Najteže od svega mi je palo ponovo se prištekati na novu rutinu, a najviše su mi falila spora jutra. Da nekako kompenziram i oslobodim mjesta poslije podne, donosim vam ovaj brzi, ali jako fini recept.

Zelene rajčice daju jedan jako ukusan i zanimljiv štih, pa predlažem da ih upotrijebite dok se još mogu naći za kupiti. Također, imala sam pri ruci i nešto pečenih paprika roga, pa sam odlučila i njih ubaciti. Naravno, možete ih zamijeniti sa svježima, samo će im trebati malo duže kuhanja, pa njih onda dodajte skupa sa zelenim rajčicama.

SASTOJCI:

(Za 2 izdašne porcije / 11,54 kn po porciji / 23,08 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

1 veliki luk (0,75 kn)

Dobar prstovat sušenog chilija u pahuljicama (0,25 kn)

4 srednje zelene rajčice (2,00 kn)

4 češnja češnjaka (1,00 kn)

2 pečene crvene paprike roge – ili 1 svježa (2,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

4 jaja (6,00 kn)

Komadić feta sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte povrće. Stavite dublju tavu na jaku vatru, dodajte maslinovo ulje i sjeckani luk, pa dinstajte par minuta dok se luk ne počne lagano karamelizirati. Ubacite sušeni chili i par sekundi miješajte, da se arome otpuste u ulje. Ubacite sjeckane zelene rajčice, češnjak i svježu papriku, ako nju koristite. Ako se, s druge strane, odlučite na pečenu papriku, dodajte ju skupa sa pelatima, kada se zelene rajčice blago iskuhaju i većina tekućine je isparila. Nakon 5-10 minuta ubacite pelate, bosiljak, peršin, sol i papar. Dobro promiješajte, smanjite vatru na srednje jaku i kuhajte desetak minuta, dok se umak ne zgusne.

Žlicom napravite četiri udubljenja u umaku i unutra razbijte jaja. Smanjite vatru na nisku, poklopite tavu i kuhajte 7-10 minuta da se bjelanjci skroz skuhaju, ali žutanjci i dalje ostanu tekući. Nemojte stalno skidati poklopac da vam ne pobjegne sva para, obzirom kako će ona skuhati jaja. Kada su jaja gotova, bjelanjke špatulom lagano razbijte u umak, ali žutanjke ostavite cijele. Namrvite fetu po svemu i poslužite Shakshuku sa komadom finog hruskavog kruha za umakanje. Nama je također super i sa kuhanom rižom.

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Mixed Pickled Veggies (Tursu / Torshi) / Miješano ukiseljeno povrće (turšija)

Whatever you wish to call this salad, it is a local staple and one of my favorite things to eat during winter months when fresh veggies are scarce and without much variety. Now is an ideal time to stock up on it, so I dedicated an afternoon to some canning.

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INGREDIENTS:

(Yields about 16 jars / 0.51 EUR per jar / 8.12 EUR for all)

For the brine:

1 liter distilled 9% vinegar (0.40 EUR)

5 liters water (–)

5 tbsp salt (0.03 EUR)

5 tbsp sugar (0.03 EUR)

Veggies:

1 kilo carrots (0.93 EUR)

1 kilo small gherkins (1.60 EUR)

1 kilo green bell peppers (0.93 EUR)

1 kilo green tomatoes (0.80 EUR)

1 kilo cabbage (1.00 EUR)

1 kilo cauliflower (2.00 EUR)

Additional:

Handful of black peppercorns (0.40 EUR)

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METHOD:

Start off by preparing your jars. Wash them in hot soapy water and allow to fully dry off. Throw a few peppercorns into each jar. You can also add in garlic, bay leaf, dill and the like, but I prefer to have a more neutral taste and skip these aromatics. Wash and thoroughly clean all the veggies while ensuring you throw out any suspicious parts. Cut the veggies into smaller pieces and divide between the jars. Prepare the brine by heating up all of the ingredients until almost boiling, so the salt and sugar are completely melted. Divide the brine between jars and ensure all the veggies are fully submerged. You can also press the veggies down with toothpicks or special plastic rings.

Seal the jars and give them a 10 minute hot water bath. Allow the jars to cool completely before storing in a dark and cool place. After three weeks the veggies will be pickled and ready to enjoy.

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Ova jednostavna salata jedna mi je od najdražih stvari tijekom zimskih mjeseci kada svježeg povrća nema u raznolikom izobilju. Sada je idealno vrijeme za napraviti zalihe, pa sam jedno poslijepodne posvetila kiseljenju.

SASTOJCI:

(Za oko 16 teglica / 3,81 kn po tegli / 61,00 kn za sve)

Za zaljev:

1 litra 9% alkoholnog octa (3,00 kn)

5 litara vode (–)

5 žlica soli (0,25 kn)

5 žlica šećera (0,25 kn)

Povrće:

1 kg mrkve (7,00 kn)

1 kg sitnih krastavaca (12,00 kn)

1 kg zelenih paprika babura (7,00 kn)

1 kg zelenih rajčica (6,00 kn)

1 kg zelja (7,50 kn)

1 kg cvjetače (15,00 kn)

Dodatno:

Pregršt crnog papra u zrnu (3,00 kn)

PRIPREMA:

Za početak dobro operite staklenke sa deterdžentom i vrućom vodom i ostavite da se skroz posuše. U svaku staklenku ubacite par zrna papra. Možete također dodati i češnjak, lovorov list, kopar i slično, ali ja više volim neutralni okus pa ne stavljam ništa od toga. Dobro operite i očistite svo povrće te obavezno bacite sve što vam se čini imalo sumnjivo. Povrće narežite na manje komade i rsporedite među staklenkama. Zaljev pripremite tako da zagrijete sve sastojke dok skoro ne zakipe, a da se sol i šećer skroz rastope. Rastočite zaljev po staklenkama, pazeći da je svo povrće potopljeno. Povrće možete također pritisnuti prema dolje čačkalicama ili posebnim plastičnim prstenovima.

Zatvorite staklenke i obradite ih na 10 minuta u kipućoj kupelji. Pustite da se staklenke skroz ohlade prije nego ćete ih odložiti na tamno i hladno mjesto. Povrće će biti ukiseljeno i spremno za jelo nakon tri tjedna.

Mixed Pickled Veggies (Tursu / Torshi) / Miješano ukiseljeno povrće (turšija)