No-knead Ciabatta (vegan) / Ciabatta (šlapica) koja se ne mijesi (veganska)

There’s something really satisfying within a loaf of freshly baked bread. Everybody always mentions the smell and I have to agree, the smell is magical. The way it starts slowly creeping out of the oven while the bread still bakes and then lingers around for hours more. I just love it.

I admit, I’ve been a bit lazy when it comes to bread baking lately. But this bread was such a huge, delicious success that I know I’ll be back on track with my bread baking adventures. The only thing you really need in abundance for this recipe is resting time. But, other than that, it is such low maintenance and easy bread that really, there are no acceptable excuses for not making it.

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INGREDIENTS:

(Yields 1 large ciabatta / 0.33 EUR)

For the dough:

2 and ½ cups all-purpose flour (0.17 EUR)

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 and ½ tsp salt (0.01 EUR)

1 cup warm water (–)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

In a big bowl whisk together flour, yeast, sugar and salt. Add warm water and stir to combine. The dough will be sticky and really soft, but don’t worry as it’s all going to work out in the end. Cover the bowl with cling foil and allow the dough to rest for 12-18 hours in a warm and draft-free place. I like placing the bowl in a turned-off oven to let the dough do its thing.

The next day the dough should be big and bubbly with a tangy smell. Turn the dough out on a well-floured work surface. Use a dough scraper to just fold the dough over a dozen times, shape it into a ciabatta (or really, just a blob) and place on a parchment lined baking tray. Sprinkle the ciabatta with flour, cover with a clean kitchen towel and allow it to rest for an hour.

While the dough is resting, preheat the oven to 220°C. After an hour transfer the dough in the oven with its baking tray and bake for 25-30 minutes, until ciabatta is deep golden brown. Immediately transfer to a wire rack and cool completely before slicing.

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Ima nekog jako velikog zadovoljstva u svježe pečenoj štruci kruha. Svi kažu da je tajna u mirisu, a i ja se sa time također moram složiti. Taj miris kruha koji se polako krene širiti još iz pećnice, pa onda još ostaje lebdjeti u zraku satima nakon što je kruh gotov, jednostavno je neodoljiv.

No priznajem, u zadnje sam vrijeme bila nešto lijena kada je u pitanju pečenje kruha. Međutim, ova ciabatta bila je takav ogroman i ukusan uspjeh, da me ponukala da se ponovno vratim u režim pečenja. Jedina stvar koju ćete ovdje trebati u većim količinama je vrijeme dok čekate da se tijesto digne. Ali osim toga, ovo je tako jednostavan i nimalo zahtjevan recept, pa nemate nikakve izlike.

SASTOJCI:

(Za 1 veću ciabattu / 2,42 kn)

Za tijesto:

2 i ½ šalice glatkog brašna (1,25 kn)

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,05 kn)

1 i ½ žličica soli (0,02 kn)

1 šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašno, kvasac, šećer i sol. Dodajte toplu vodu i dobro promiješajte da se sve sjedini. Tijesto će biti ljepljivo i jako mekano, ali budite bez brige jer će na kraju sve ispasti okej. Posudu sa tijestom pokrijte prijanjajućom folijom i ostavite da miruje 12-18 sati na toplom mjestu bez propuha. Meni je nekako najbolje staviti tijesto u ugašenu pećnicu da tamo u miru odradi svoje.

Sljedećeg bi dana tijesto trebalo biti veliko i puno mjehurića, te imati kiselkast miris. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, pa ga samo desetak puta preklopite strugalicom. Oblikujte u ciabattu (ili nešto nalik tome) i stavite na papirom za pečenje obložen protvan. Ciabattu posipajte brašnom, pokrijte čistom krpom i pustite da tako odmara jedan sat.

Dok tijesto odmara zagrijte pećnicu na 220°C. Nakon jednog sata preselite ciabattu skupa sa protvanom u zagrijanu pećnicu te pecite 25-30 minuta, dok ne bude lijepe zlatno-smeđe boje. Kad je gotova, odmah ju preselite na rešetku i pustite da se tako do kraja ohladi prije nego ju krenete rezati i poslužite.

No-knead Ciabatta (vegan) / Ciabatta (šlapica) koja se ne mijesi (veganska)

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

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INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

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Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

For all mushroom lovers out there, here’s a delicious and filling stew which is super easy to make and also freezer friendly. Sadly, we ate our whole stash already, but I could definitely persuade myself into cooking up another batch.

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INGREDIENTS:

(Yields 6 generous servings / 1.08 EUR per serving / 6.50 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 tbsp vegan butter (0.27 EUR)

250 grams of oyster mushrooms (1.33 EUR)

250 grams of cremini mushrooms (1.33 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

4 garlic cloves (0.13 EUR)

1 and ½ cups barley (0.20 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

6 cups of veggie broth (0.40 EUR)

400 grams of frozen leafy spinach (1.00 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion and carrots to a large pot on high heat and saute for about five minutes to slightly caramelize. Add in vegan butter and all of the mushrooms. Stir and cook for 10-15 minutes until the mushrooms are cooked down and lightly browned. Now add in minced garlic, barley, tomato paste, salt, black pepper, red pepper flakes, garlic powder, dried oregano and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes, until the barley is cooked through.

Once the barley is cooked, turn off heat and stir in frozen spinach. Put the lid back on and let the stew sit for about 10 minutes, so the spinach cooks from residual heat. Give a good final stir and serve immediately. This dish also freezes and reheats great, so don’t be shy and be sure to cook up a nice big batch. You’ll definitely thank yourself later.

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Za sve vas ljubitelje gljiva, evo vam recept za jedno prefino i zasitno varivo koje, ne samo da je jednostavno za pripremiti, već se i super smrzava. Na žalost, mi smo slistili naše zalihe, ali definitivno bih samu sebe mogla uvjeriti da skuham još jednu turu.

SASTOJCI:

(Za 6 izdašnih porcija / 8,10 kn po porciji / 48,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 žlice veganskog maslaca (2,00 kn)

250 g bukovača (10,00 kn)

250,00 g smeđih šampinjona (10,00 kn)

100 g shiitaka (7,50 kn)

4 češnja češnjaka (1,00 kn)

1 i ½ šalica ječma (1,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

400 g smrznutog špinata u listovima (7,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk i mrkve stavite u veliki lonac na jakoj vatri i dinstajte jedno pet minuta da se sve blago karamelizira. Dodajte maslac i sve gljive. Dobro promiješajte i kuhajte jedno 10-15 minuta dok tekućina iz gljiva ne ispari i gljive se blago zapeku. Sada dodajte sjeckani češnjak, ječam, koncentrat rajčice, sol, papar, čili, češnjak u prahu, origano i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko pola sata, dok ječam ne bude kuhan.

Kada je ječam kuhan, maknite lonac s vatre i umiješajte smrznuti špinat. Ponovno poklopite i ostavite tako desetak minuta da se špinat skuha od topline u loncu. Za kraj sve još jednom promiješajte i odmah poslužite. Ovo se jelo super smrzava i podgrijava, pa se nemojte ustručavati skuhati više. Vjerujte mi, vaše buduće ja biti će vam zahvalno.

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

These cookies are super quick and the ingredient list is short. They are also quite healthy for you, so go ahead and enjoy these guilt-free the next time you crave something sweet.

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INGREDIENTS:

(Yields about 25 cookies / 0.09 EUR per cookie / 2.35 EUR for all)

½ cup date syrup (0.20 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup plant based milk (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups ground walnuts (1.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp chickpea flour (0.13 EUR)

¼ tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. In a large bowl whisk together date syrup, peanut butter, milk and vanilla extract. Add in walnuts, cacao powder, chickpea flour, baking powder and salt. Stir until well combined and no clumps remain.

Scoop the cookie dough out onto a prepared baking tray, but be sure to space them out a bit, as they will expand a little while they bake. Bake for 10-12 minutes, until the cookies are slightly cracked and fragrant.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for several days.

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Ove kekse možete smućkati u trenu, a lista sastojaka je super kratka. Osim toga, sami keksići su i relativno zdravi, pa možete u njima uživati bez krivnje idući puta kada vas pukne želja za nečim slatkim.

SASTOJCI:

(Za oko 25 keksića / 0,70 kn po keksu / 17,49 kn za sve)

½ šalice sirupa od datulja (1,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice veganskog mlijeka (0,75 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice mljevenih oraha (10,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice brašna od slanutka (1,00 kn)

¼ žličice praška za pecivo (0,03 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. U većoj zdjeli pomiješajte sirup od datulja, maslac od kikirikija, mlijeko i ekstrakt vanilije. Dodajte orahe, kakao, brašno od slanutka, prašak za pecivo i sol. Sve dobro promiješajte da se sjedini i da ne bude grudica.

Tijesto grabite na pripremljeni protvan, s time da pazite da su kuglice tijesta malo razmaknute jer će se raširiti kako se peku. Pecite 10-12 minuta, dok keksići ne zamiriše i lagano se ne raspucaju.

Keksi će biti jako mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stisnuti kako se budu hladili. Pustite keksiće da se pet minuta hlade na protvanu, a onda ih preselite na rešetku i ohladite do kraja. Čuvajte ih na sobnoj temperaturi u hermetički zatvorenoj posudi, gdje mogu držati nekoliko dana.

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Kimchi Stew Number Two (vegan) / Varivo od Kimchija broj dva (vegansko)

If you enjoyed the first Kimchi stew recipe I’ve posted, do check this one out as well. The second version is more hearty and robust, and therefore better suited for colder days we are facing. The warm spices really revive and keep the blood flowing, which was just what I needed after a miserable day of ending soaked up in rain on my way home from work.

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INGREDIENTS:

(Yields 4 servings / 1.06 EUR per serving / 4.24 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 carrots (0.40 EUR)

4 medium sized potatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 can of cooked chickpeas (0.80 EUR)

8 Shiitake mushrooms (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 bay leaf (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

3 tbsp chickpea flour (0.20 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrot and potatoes to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in Kimchi, chickpeas, mushrooms, tomato paste, salt, black pepper, bay leaf and soy sauce. Dissolve the chickpea flour in veggie broth, then pour the concoction into the pot. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about half an hour, until the potatoes are thoroughly cooked through. Be sure to stir everything occasionally and, if needed, add in a splash more of water. Turn off heat and stir in the toasted sesame oil. Serve warm. The stew reheats great so it’s also an excellent meal prep option as well.

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Ako vam se svidio raniji recept za Kimchi varivo koji sam objavila, definitivno isprobajte i ovaj. Ova nova verzija je definitivno zasitnija i robusnija, pa samim time i prikladnija za hladne dane sa kojima se suočavamo. Topli začini će vas stvarno napuniti energijom i razbuditi, što je meni definitivno trebalo nakon što me oprala kiša pa sam sva mokra i promrzla došla doma s posla.

SASTOJCI:

(Za 4 porcije / 7,93 kn po porciji / 31,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 mrkve (3,00 kn)

4 srednje velika krumpira (2,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 konzerva slanutka (6,00 kn)

8 gljiva shiitaka (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 lovorov list (0,10 kn)

2 žlice soja sosa (1,00 kn)

3 žlice brašna od slanutka (1,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkvu i krumpire ubacite u lonac na jakoj vatri. Dinstajte oko pet minuta da se sve blago karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte minutu prije nego dodate i Kimchi, slanutak, gljive, koncentrat rajčice, sol, papar, lovor i soja sos. Brašno od slanutka otopite u temeljcu, pa tu smjesu ulijte u lonac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem jedno pola sata, dok krumpiri ne omekšaju. S vremena na vrijeme sve dobro promiješajte, a po potrebi podlijte sa još malo vode. Maknite s vatre i umiješajte sezamovo ulje. Poslužite toplo. Ovo se varivo super podgrijava, pa je odlična opcija za pripremiti unaprijed i ponijeti na posao.

Kimchi Stew Number Two (vegan) / Varivo od Kimchija broj dva (vegansko)

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka

If you are from Balkans then you can appreciate a good burek. This Russian turnover has a similar concept, but is traditionally deep fried. Since I care very little for traditions, I decided to try roasting Chebureki in the oven. The finished result was a success and we devoured the whole lot of them with magnificent speed.

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INGREDIENTS:

(Yields about 10 Chebureki / 0.43 EUR per Cheburek / 4.29 EUR for all)

For the dough:

3 cups all-purpose flour (0.20 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

1 tbsp vodka (0.13 EUR)

¾ cup to 1 cup warm water (–)

For the mince filling:

1 large onion (0.10 EUR)

Handful of fresh parsley (0.27 EUR)

450 grams lean ground beef (3.33 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp yogurt (0.07 EUR)

Additional:

Flour for dusting (0.01 EUR)

5 tbsp sunflower seed oil (0.07 EUR)

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METHOD:

Prepare the dough by whisking together flour, sugar and salt. Add in the oil, vodka and ¾ cups of water. Stir to combine and if needed add in a bit more water. Turn the dough out on a clean, lightly floured work surface and knead for a few minutes until the smooth. The final dough needs to be soft and pliable, but not too sticky. Tightly wrap the dough in cling foil and allow it to rest at room temperature for an hour.

While the dough is resting prepare the filling. Roughly chop the onion and parsley, then throw them in a food processor and blitz until finely chopped. Add in minced beef, salt, black pepper and yogurt. Blitz some more so that everything is well incorporated. Refrigerate and allow the flavors to marry while your dough is resting.

Preheat the oven to 200°C and line a baking tray with parchment paper. Roll the dough into a sausage then divide into 10 equal parts. Keep the dough pieces covered with a sheet of cling foil to prevent it from drying out while you’re working on assembling the Chebureki. Shape each dough piece into a ball then roll out into a thin circle. Place about two tablespoons of meat filling onto one half of the circle, fold over and press the edges firmly down with a fork. Repeat until all the dough and filling are used up.

Spread the Chebureki on a prepared baking tray and brush their tops with oil. Bake for 30 minutes, until crispy and golden brown to your liking. For better results flip the Chebureki over once, halfway through the baking. Serve hot with a glass of cold yogurt and a big salad.

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Ako ste kojim slučajem sa Balkana, onda sigurno znate cijeniti dobar burek. Ova ruska poslastica koncepcijski je jako slična, ali razlika je u tome što se Chebureki tradicionalno prže u dubokom ulju. Pošto meni tradicije i nisu baš visoko na listi životnih prioriteta, odlučila sam si pojednostaviti život i Chebureke peći u pećnici. Krajnji rezultat je bio ogroman uspjeh a cijelu hrpu Chebureka smazali smo u rekordnom vremenu.

SASTOJCI:

(Za oko 10-tak Chebureka / 3,21 kn po Chebureku / 32,07 kn za sve)

Za tijesto:

3 šalice glatkog brašna (1,50 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

4 žlice suncokretovog ulja (0,40 kn)

1 žlica votke (1,00 kn)

¾ do 1 šalice tople vode (–)

Za mesni nadjev:

1 veliki luk (0,75 kn)

Pregršt svježeg peršina (2,00 kn)

450 g krte mljevene junetine (25,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice jogurta (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

5 žlica suncokretovog ulja (0,50 kn)

PRIPREMA:

Napravite tijesto tako da prvo pomiješate brašno, šećer i sol. Dodajte ulje, votku i ¾ šalice vode. Miješajte da se sjedini, pa po potrebi dodajte još malo po malo vode. Tijesto iskrenite na čistu, lagano pobrašnjenu radnu plohu te mijesite par minuta dok ne bude glatko. Konačno bi tijesto trebalo biti mekano, ali ne previše ljepljivo. Čvrsto umotajte tijesto u prijanjajuću foliju i ostavite ga da miruje na sobnoj temperaturi sat vremena.

U međuvremenu dok tijesto odmara pripremite mesni nadjev. Grubo narežite luk i peršin, pa ih ubacite u multipraktik i pulsirajte da se usitne. Onda dodajte junetinu, sol, papar i jogurt, pa još malo pulsirajte da se sve sjedini. Stavite nadjev u hladnjak i pustite i njega da odstoji kako bi se okusi proželi, a sve dok čekate tijesto.

Zagrijte pećnicu na 200°C i protvan obložite papirom za pečenje. Tijesto oblikujte u kobasicu i podijelite na 10 jednakih dijelova. Komadiće tijesta držite pokrivenima sa prijanjajućom folijom dok spravljate Chebureke kako se oni ne bi previše isušili. Svaki komadić tijesta oblikujte u kuglicu, pa razvaljajte u tanki krug. Oko dvije žlice nadjeva stavite na polovicu tijesta, presavijte, pa viljuškom dobro stisnite rubove da se spoje. Ponavljajte dok ne potrošite svo tijesto i nadjev.

Chebureke raširite po pripremljenom protvanu i sa gornje strane premažite uljem. Pecite 30-tak minuta, dok ne budu zlatno smeđi po vašem ukusu. Za još bolje rezultate preokrenite Chebureke jednom tijekom pečenja. Poslužite vruće sa čašom hladnog jogurta i velikom salatom.

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

If you are looking for ways to up your tomato soup game and make the whole dish a bit substantial, then this will be a perfect recipe for you. Served with a good dose of finely grated hard cheese and some freshly made cheesy croutons, this soup is to die for. You don’t even have to ask, but yes, it is very simple to make and quite cheap.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.34 EUR for all)

For the soup:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 sundried tomatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tsp brown sugar (0.01 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups tomato puree (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of cannellini beans (0.67 EUR)

4 cups veggie broth (0.27 EUR)

For croutons:

4 slices of stale bread of choice (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

¼ cup of finely grated hard cheese (0.40 EUR)

For serving:

½ cup of finely grated hard cheese (0.40 EUR)

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METHOD:

Peel and finely dice onion, garlic and sundried tomatoes. Saute the onion for about 5 minutes to slightly caramelize then add in garlic and sundried tomatoes. Cook for just a minute before adding salt, black pepper, red pepper flakes, garlic powder, paprika, oregano, sugar, diced tomatoes, tomato puree, tomato paste, beans and veggie broth. Bring to a rolling boil, reduce heat and simmer covered for about 30 minutes. You can definitely cut down the cooking time, but the flavors will intensify over time and the soup will only taste better as it simmers away.

While the soup is simmering, prepare the croutons. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the bread into small cubes and toss with olive oil, salt, pepper and cheese. I used Grana Padano for croutons and later on to serve over soup, but any similar sort of cheese would work just as well. Spread the coated bread cubes on a prepared baking tray and roast for 10-15 minutes, until crispy and golden to your liking.

When the soup is done, pulse it with immersion blender until smooth. Serve warm, sprinkled with cheese and croutons. This soup also reheats great, so be sure to cook up a bigger batch as a meal prep.

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U slučaju da tražite način kako nabrijati običnu juhu od rajčice i pretvoriti ju u cijeli obrok, ovo će biti savršen recept za vas. Poslužena sa dobrom dozom fino ribanog tvrdog sira i svježim hrskavim krutonima, juha je čista fantazija. I ne morate niti pitati, ali da, juha je skroz jednostavna za pripremiti i prilično jeftina.

SASTOJCI:

(Za 6 porcija / 5,39 kn po porciji / 32,34 kn za sve)

Za juhu:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 sušene rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

½ žličice sušenog čilija u listićima (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žličice smeđeg šećera (0,10 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva bijelog graha (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Za krutone:

4 šnite starog kruha po izboru (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

¼ šalice fino ribanog tvrdog sira (3,00 kn)

Dodatno za posluživanje:

¼ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte luk, češnjak i sušene rajčice. Luk prodinstajte pet minuta na maslinovom ulju da se blago karamelizira, pa onda dodajte češnjak i sušene rajčice. Kuhajte tek koju minutu prije nego ubacite sol, papar, čili, češnjak u prahu, papriku, origano, šećer, pelate, pasiranu rajčicu, koncentrat rajčice, grah i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Zapravo možete i skratiti vrijeme kuhanja ako ste u žurbi, ali što se dulje juha bude kuhala, to će okus biti bolji i intenzivniji.

Dok se juha krčka pripremite krutone. Pećnicu zagrijte na 180°C te obložite protvan papirom za pečenje. Kruh narežite na kockice i pomiješajte sa maslinovim uljem, solju, paprom i sirom. Ja sam upotrijebila Grana Padano, kako za krutone, tako i kasnije za posipanje po juhi, ali bilo kakav sličan sir bi također funkcionirao. Začinjene krutone rasporedite po pripremljenom protvanu i pecite 10-15 minuta dok se ne zahrskaju po vašem ukusu i ne budu zlatno-smeđi.

Kada je juha gotova propulsirajte ju štapnim mikserom da bude kremasta. Poslužite ju toplu, posipanu sa sirom i sa krutonima. Ova se juha super podgrijava, pa svakako skuhajte veći lonac da imate i za kasnije.

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)