Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

This isn’t really a recipe per se – it’s more an idea on how to use up random stuff you have around your fridge. It just happens that I had some of this leftover lentil and corn stew and decided to make a new dish out of it by stuffing it in tortillas with a bunch of cheese. This type of dish would work great with any other sort of thick stew, some fresh veggies, leftover roasted meats or veggies and basically anything else you can throw in a tortilla.

It’s pretty hard to calculate the exact price on these, since I used leftover stew, but I’m pretty sure they came out really cheap.

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INGREDIENTS:

(Yields 8 quesadillas)

8 tortillas

4 cups of leftover lentil and corn stew

4 cups of shredded cheese

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METHOD:

Reheat the leftover stew and keep warm while you prepare the tortillas. Place a skillet on medium heat to warm up and toast the tortillas on one side. Keep the skillet warm as you’re gonna use it again in a bit. Spread half a cup of warm stew on one half of a toasted side of tortilla. Sprinkle with shredded cheese and fold the tortilla over in half. Return the tortilla to the warm skilled and toast a bit on both sides, while carefully flipping so the filling doesn’t fall out. Serve immediately. We prefer our food on the burnt side, so always toast things into charcoal.

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Ovo čak i nije pravi recept, više je nekakva ideja na koji način možete iskoristiti razne ostatke koje imate u frižideru. Ispalo je tako da mi je bilo ostalo ovog variva od leće i kukuruza, pa sam to odlučila iskoristiti za novo jelo, i to tako da sam ga utrpala u tortilje sa hrpom sira. Ovakvo bi se jelo dalo napraviti od bilo kakvog gustog variva, svježeg povrća, ostataka pečenog mesa ili povrća, i u principu bilo čega drugog što možete nagurati u tortilju.

Bilo mi je teško izračunati cijenu ovoga jela jer sam upotrijebila ostatke variva, ali sam poprilično sigurna da je na kraju ispalo poprilično jeftino.

SASTOJCI:

(Za 8 quesadilja)

8 tortilja

4 šalice variva od leće i kukuruza

4 šalice ribanog sira

PRIPREMA:

Podgrijte varivo i držite ga na toplom dok priredite tortilje. Stavite tavu na srednju vatru i pustite da se ugrije, pa na tavi tostirajte tortilje, ali samo na jednoj strani. Držite tavu toplom jer ćete ju ubrzo opet trebati. Na tostiranu stranu svake tortilje stavite po pola šalice variva i sira. Preklopite tortilju na pola te ju vratite na tavu. Tostirajte na obje strane, pažljivo okrećući da vam nadjev ne iscuri van. Poslužite odmah. Mi volimo da je sve dobro zapečeno, pa stvari obično tostiramo dok se ne pretvore u ugljen.

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Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

If there was one typo of food I had to eat every day till the end of my days, I’d most likely go with fried chicken. Admittedly, that probably isn’t the wisest dietary choice, but I love that dish so so much. I assume that most people would pick up some chocolate or cookies when needing comfort or celebration, but not me. Just give me some fried chicken and I’m happy.

So in order to have some emergency chicken on hand, I took a bit of time during the weekend and prepared a big batch. Good deal of it went uncooked into the freezer. The beauty is you don’t need to thaw anything, just brush the frozen chicken chunks lightly with oil and roast into irresistible crispiness in a preheated oven.

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INGREDIENTS:

(Yields 20 pieces / 0.36 EUR per piece / 7.27 EUR for all)

For the meat:

2 large boneless skinless chicken breasts (6.00 EUR)

Good pinch of salt (0.01 EUR)

For the liquid batter:

1 egg (0.20 EUR)

1 cup sparkling water (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2/3 cup all-purpose flour (0.04 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

For the dry mix:

2 cups breadcrumbs (0.40 EUR)

Good pinch of salt (0.01 EUR)

For the roasting:

¼ cup sunflower seed oil (0.07 EUR)

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METHOD:

First prepare the meat by cutting each chicken breast into ten approximately equal pieces. Season generously with salt and set aside to rest for about 10-15 minutes.

Prepare the liquid batter by whisking together egg, sparkling water and olive oil. Whisk in flour, salt, pepper, garlic powder, smoked paprika and Hungarian paprika until the batter is even and no lumps remain. If needed, add a bit more water or flour. You want the final product to be somewhat like pancake batter. Whisk the breadcrumbs with a pinch of salt in a separate bowl.

Preheat the oven to 200°C and line a baking tray with parchment paper. Dunk chicken pieces in the liquid batter, then coat generously with breadcrumbs. Using your hands press the breadcrumbs into the meat and spread the coated chicken pieces on a prepared baking tray. Repeat until all of the meat is coated. At this point you can also freeze the extra chicken for later. Just put the whole baking tray into the freezer and after two hours transfer the chicken pieces into a freezer bag and wrap tightly.

Lightly brush chicken pieces on both sides with sunflower seed oil and bake for 25 minutes, until crispy and golden. Serve immediately.

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Da sam do kraja života osuđena na samo jedno jelo, vjerojatno bi se odlučila za pileće pohance. Naravno, to baš i nije najmudriji prehrambeni izbor, ali za pohancima sam jednostavno luda. Pretpostavljam da bi većina ljudi posegnula za čokoladom kada žele utjehu ili nešto proslaviti, ali ne ja. Samo mi dajte pileće pohance i ja sam sretna.

Pa kako bih u kriznim situacijama uvijek imala pohanaca pri ruci, za vikend sam izdvojila nešto vremena i bacila se na pripreme. Dobar dio pohanaca sam panirane i sirove ubacila u zamrzivač, a super stvar je da ih prije pečenja ne trebate odmrzavati. Samo ih smrznute lagano premažite uljem i u zagrijanoj pećnici ispecite u hrskave poslastice.

SASTOJCI:

(Za 20 pohanaca / 2,71 kn po pohancu / 54,27 kn za sve)

Za meso:

2 velika odkoštena pileća prsa bez kože (45,00 kn)

Dobar prstohvat soli (0,01 kn)

Za tekuću smjesu:

1 jaje (1,50 kn)

1 šalica gazirane mineralne vode (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2/3 šalice glatkog brašna (0,33 kn)

1 žličica soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Za suhu smjesu:

2 šalice krušnih mrvica (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,50 kn)

PRIPREMA:

Prvo priredite meso na način da svako pileće prso izrežete na deset otprilike jednakih komada. Dobro nasolite i stavite na stranu.

Spremite tekuću smjesu tako da u posudi skupa razmutite jaje, mineralnu vodu i maslinovo ulje. Dodajte brašno, sol, papar, češnjak, dimljenu papriku i slatku papriku, te miješajte sve dok smjesa ne bude jednolična i bez grudica. Po potrebi dodajte još malo vode ili brašna. Gotova bi smjesa trebala biti kao gusto tijesto za palačinke. U posebnoj zdjeli pomiješajte krušne mrvice sa soli.

Zagrijte pećnicu na 200°C, a protvan obložite papirom za pečenje. Komade piletine umočite u tekuću smjesu i onda dobro obložite krušnim mrvicama. Rukama utisnite mrvice u meso, a tako pripremljene komade mesa raširite po pripremljenom protvanu. Ponavljajte dok svo meso nije panirano. Ovako pripremljenu piletinu možete sada i smrznuti. Jednostavno cijeli protvan na dva sata ubacite u zamrzivač, a poslije meso samo preselite u vrećicu za smrzavanje i dobro zamotajte.

Meso prije pečenja lagano premažite suncokretovim uljem na obje strane te pecite oko 25 minuta, dok pohanci ne budu hrskavi i zlatni. Odmah poslužite.

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

These muffins were an experiment which came to life after cleaning up my fridge and pantry. I wanted to make some muffins, but had a tiny bit of this and tiny bit of that lying around the house. But it’s quite easy to get creative and substitute things when you make muffins, so they actually turned out quite delicious. Of course, you can tweak around and adjust the ingredients to work with what you have on hand. Also, the topping is totally optional here, but it adds such a nice sweet crunch that it would be a shame to skip it.

I have some tiny silicone muffin molds which I love, but go ahead and use regular muffin tin instead. Just remember to grease it up so the muffins don’t stick. Also, baking time will be slightly longer for larger sized muffins.

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INGREDIENTS:

(Yields 25 mini muffins / 0.11 EUR per muffin / 2.73 EUR per all)

For the batter:

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

1 cup sour cream (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

2 large carrots, shredded (0.20 EUR)

½ cup sugar (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 and ½ cup whole-wheat flour (0.15 EUR)

½ cup ground flax seeds (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

25 frozen raspberries (0.33 EUR)

For the topping:

2 tbsp butter, melted (0.27 EUR)

3 tbsp rolled oats (0.04 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp milk (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. In a bowl, whisk together egg, vanilla, milk and sour cream. Stir in melted butter and shredded carrots. Add in sugar, flours, flax seeds, baking powder, baking soda and salt. Stir until everything is well combined. Scoop about a tablespoon of mixture into each muffin mold, add a single frozen raspberry to each muffin and then top with remaining batter.

To make the topping, mix all of the ingredients well in a small bowl. Top each muffin with about ½ tsp of this mix. Bake the muffins for about 25-30 minutes, until crispy and deeply golden brown. Allow them to cool to room temperature before serving.

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Ovi mafini su nastali kao eksperiment nakon što sam raščistila frižider i špajzu. Naime, baš su mi se jeli mafini, ali sam doma imala mrvice razno raznih ostataka. Srećom, sa mafinima je lako biti kreativan i zamijeniti sastojke nečim drugim, pa su ovi moji na kraju ispali super. Naravno, vi slobodno podesite recept i iskoristite ono što vam je pri ruci. Također, smjesa za posipanje nije obavezna, ali će vam dati takvu slatku hrskavoću da bi ju bilo stvarno šteta izbaciti.

Ja imam silikonski kalup za mini mafine koji mi je super, no vi slobodno upotrijebite normalan kalup. Samo ga se sjetite dobro namastiti ako koristite onaj metalni, a kako vam se mafini ne bi zalijepili. Također, za veće mafine ćete trebati i malo produžiti vrijeme pečenja.

SASTOJCI:

(Za 25 mini mafina / 0,81 kn po mafinu / 20,30 kn za sve)

Za tijesto:

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 velike mrkve, naribane (1,50 kn)

½ šalice šećera (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 i ½ šalica integralnog brašna (1,13 kn)

½ šalice mljevenih sjemenki lana (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

25 smrznutih malina (2,50 kn)

Za smjesu za posipanje:

2 žlice maslaca, rastopljene (2,00 kn)

3 žlice zobenih pahuljica (0,30 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica mlijeka (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U zdjeli razmutite jaje sa vanilijom, mlijekom i kiselim vrhnjem. Umiješajte u to rastopljeni maslac i ribane mrkve. Dodajte šećer, oba brašna, lan, prašak za pecivo, sodu bikarbonu i sol, pa miješajte dok se sve ne sjedini. U svaki kalup dodajte oko žlicu smjese, na to stavite po jednu smrznutu malinu, te prekrijte sa preostalom smjesom.

Napravite smjesu za posipanje tako da pomiješate sve sastojke u maloj zdjelici. Na svaki mafin stavite oko ½ žličice te smjese. Pecite mafine oko 25-30 minuta, dok ne budu hrskavi i zlatno-smeđi. Ostavite ih da se ohlade na sobnu temperaturu prije posluživanja.

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

I have a confession to make. I am a hoarder when it comes to our freezer. I often stash food in there like I am preparing for the apocalypse and usually won’t stop until the freezer is bursting at its seams. Luckily, we only have a small, three drawer freezer. But my ambitions definitely exceed its size. As it happens, the freezer needs periodical defrosting, so when that time arrives, I work my way through the frozen stash. Only to build a new one right after. And so the circle of life continues.

During the last defrosting venture I found a bag of sliced porcini, which my dad foraged in the forest sometime last autumn. I instantly envisaged a giant plate of gnocchi filled with creamy mushroom sauce.

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INGREDIENTS:

(Yields 4 generous servings / 1.58 EUR / 6.31 EUR for all)

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

250 grams porcini mushrooms (free – they were foraged!)

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

Peel and finely dice the onions. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Place a big pot on high heat and saute the onions on oil for about five minutes until translucent. Add in butter, mushrooms, salt and pepper, stir and cook until the mushrooms are cooked down a bit, for about 10 minutes. Turn the heat down and stir in sour cream, water and shredded cheese. Cook briefly while stirring constantly for just a few minutes, until the cheese is melted and the sauce is smooth and creamy.

At the same time while you’re making the sauce, place another pot of water on high heat for the gnocchi. Add in salt, oil and gnocchi when the water reaches a rolling boil and cook the gnocchi according to package instructions. Once done, drain and serve hot with the mushroom sauce.

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Moram vam priznati da sam poprilični hoarder kada je u pitanju hrana u zamrzivaču. Često ga natrpam kao da se spremam za apokalipsu i ne stajem dok nam zamrzivač ne puca po šavovima. Srećom, imamo samo onaj mali sa tri ladice. No moje ambicije definitivno premašuju njegov kapacitet, a kao što to već biva, s vremena na vrijeme ga se treba i odlediti. Kada dođe do toga, trudim se iskoristiti i pojesti akumulirane zalihe. Samo da bi odmah napravila nove te se tako krug života nastavlja.

U zadnjoj akciji odleđivanja nabasala sam na vrećicu vrganja koje je moj tata prošle jeseni nabrao u šumi. Odmah sam imala viziju ogromnog tanjura njoka u umaku od gljiva.

SASTOJCI:

(Za 4 izdašne porcije / 11,79 kn po porciji / 47,17 kn za sve)

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

250 g vrganja (besplatni – nabrali smo ih sami!)

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive obrišite vlažnim kuhinjskim ručnikom i narežite na tanke listiće. Stavite veliki lonac na jaku vatru i na ulju prodinstajte luk oko pet minuta dok ne bude staklast. Dodajte maslac, gljive, sol i papar, promiješajte, te kuhajte desetak minuta da se volumen gljiva smanji. Smanjite vatru i umiješajte kiselo vrhnje, vodu i ribani sir. Kuhajte uz stalno miješanje koju minutu dok se sir ne rastopi, a umak ne bude gladak i kremast.

Istovremeno dok pripremate umak, stavite još jedan lonac vode na jaku vatru za njoke. Čim voda zakipi dodajte sol, ulje i njoke, pa ih kuhajte prema uputama na pakiranju. Kada su njoki gotovi, ocijedite ih i poslužite vruće sa umakom od gljiva.

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

Carrot and Apple Seedy Granola (vegan) / Granola sa sjemenkama, mrkvom i jabukom (veganska)

Granola is super easy to make and can keep refrigerated in an airtight container for weeks. It’s been a while since I’ve made a batch and decided to use up a bunch of things I had lying around the house. I went for a mix of instant and old-fashioned oats to have a more diverse texture, but you’re welcome to go for a single oat option of your choice, as its going to work just as good.

Also, I decided to take the pictures of the said granola just before running out to work at 7:00 am in the morning. Naturally, this was the worse idea I could possibly have had because the photos turned out incredibly blurry and quite awful. Sadly, the granola has since been eaten and all I have for you to marvel at are these two blurry pictures of the recipe. 😀

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.79 EUR for all)

2 carrots (0.20 EUR)

1 apple (0.20 EUR)

1 and ½ cups instant oats (0.20 EUR)

1 and ½ cups old-fashioned oats (0.20 EUR)

2 tbsp ground flax seeds (0.07 EUR)

3 tbsp sunflower seeds (0.20 EUR)

½ cup raisins (0.20 EUR)

Pinch of salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

2 tsp cinnamon (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Using a box grater, grate the carrots and the apple. I peeled my carrots but decided to leave the skin on the apple. Add in the rest of the ingredients and give a good stir so it’s all well incorporated. I find the easiest way to do this is with my hands. Spread the granola evenly on a prepared baking sheet. I prefer to leave it clumpy and not press it into the pan too much, as the final product is then more chewy and textured.

Bake for 30-40 minutes to desired crispiness. Allow the granola to cool completely on a baking sheet before transferring to an airtight container and refrigerating.


Domaća granola je jako jednostavna za napraviti, a u hermetički zatvorenoj posudi u hladnjaku će držati tjednima. Pošto već duže vremena nisam radila granolu, odlučila sam iskoristiti sastojke koji su mi se našli doma. U receptu sam pomiješala sitne i krupne zobene pahuljice da dobijem raznolikiju teksturu, ali vi slobodno stavite i samo jednu vrstu zobenih pahuljica jer će granola i dalje ostati super.

Ono što sam kasnije mudro napravila je da sam uslikala fotografije gotove granole netom prije nego što sam u 7:00 ujutro izjurila iz stana na posao. Naravno, to je bila jedna od gorih ideja koje su mi pale na pamet jer su slike ispale mutne i užasne. Na žalost, granola se od tada odavno pojela, tako da se vi u ovom recept možete diviti samo ovim dvjema koma slikama. 😀

SASTOJCI:

(Za 6 porcija / 2,21 kn po porciji / 13,26 kn za sve)

2 mrkve (1,50 kn)

1 jabuka (1,50 kn)

1 i ½ šalica sitnih zobenih pahuljica (1,50 kn)

1 i ½ šalica krupnih zobenih pahuljica (1,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

3 žlice suncokretovih sjemenki (1,50 kn)

½ šalice grožđica (1,50 kn)

Prstohvat soli (0,01 kn)

1 žlica šećera (0,05 kn)

2 žličice cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice kokosovog ulja, rastopljene (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Naribajte mrkve i jabuku. Ja sam mrkve ogulila, ali jabuku nisam. Dodajte preostale sastojke i dobro sve izmiješajte da se sjedini. Meni je uvijek sve najlakše promiješati rukama. Granolu ravnomjerno raširite po pripremljenom protvanu. Meni ju je draže ostaviti grudastu i ne utiskivati ju puno u protvan, jer mi je tako završni proizvod draže teksture.

Pecite 30-40 minuta do željene hrskavoće. Pustite da se granola skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu u hladnjaku.

Carrot and Apple Seedy Granola (vegan) / Granola sa sjemenkama, mrkvom i jabukom (veganska)

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

This soup doesn’t look too pretty, but it has it all. It’s cheap, filling, healthy and simple to make. You could throw in any other odd veggie you have floating around the fridge. This recipe works wonderful for meal prep and also a quick dinner solution.

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INGREDIENTS:

(Yields 6 generous serving / 0.60 EUR per serving / 3.61 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.03 EUR)

1 bay leaf (0.01 EUR)

3 large potatoes (0.30 EUR)

2 cups precooked chickpeas (0.53 EUR)

2 tbsp dried parsley (0.27 EUR)

6 cups of water (–)

1 bag of frozen broccoli (1.60 EUR)

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METHOD:

Wash, peel and chop up the vegetables. Add olive oil to a large pot and sauté onion for about five minutes, until slightly translucent. Throw in fresh garlic and garlic powder, basil, coriander, salt, black pepper, red pepper flakes and bay leaf. Stir and cook for a minute until spices get fragrant. Add in potatoes, chickpeas and parsley. Cover everything with water and bring to a boil. Once boiling, reduce heat to low and simmer with a lid cracked open for 20 minutes, until potatoes are almost done. Now add in broccoli and cook for additional 10 minutes until the broccoli is cooked through.

Remove the pot from heat and fish out and discard the bay leaf. If you want some texture in the soup, set a bit of the chunky stuff aside. Attack the rest with an immersion blender and puree until smooth. Stir back the reserved chunky bits into your soup and serve hot.

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Ova juha baš i nije nešto pretjerano vizualno primamljiva, ali jednostavno ima sve. Jeftina je, zasitna, zdrava i jednostavna za pripremiti. U nju možete slobodno ubaciti još pokoje povrće koje vam se povlači po frižideru, a ovaj recept će jednako dobro funkcionirati ako si želite spremiti ručak unaprijed, ili jednostavno napraviti brzu večericu.

SASTOJCI:

(Za 6 izdašnih porcija / 4,49 kn po porciji / 26,93 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica čenjaka u prahu (0,50 kn)

1 žličica sušenog bosiljak (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 lovorov list (0,10 kn)

3 velika krumpira (2,25 kn)

2 šalice kuhanog slanutka (4,00 kn)

2 žlice sušenog peršina (2,00 kn)

6 šalica vode (–)

1 vrećica smrznute brokule (12,00)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće. U velikom loncu na maslinovom ulju dinstajte luk oko pet minuta dok ne bude staklast. Ubacite unutra svježi češnjak, češnjak u prahu, bosiljak, korijander, sol, papar, čili i lovor. Dobro promiješajte i kuhajte oko minutu, samo da začini zamiriše. Dodajte krumpir, slanutak i peršin, sve zalijte vodom i pustite da zavrije. Smanjite vatru i ostavite da se krčka sa odškrinutim poklopcem oko 20 minuta, da krumpiri budu skoro pa gotovi. Sada ubacite i brokulu te kuhajte još 10 minuta, sve dok brokula ne bude kuhana.

Maknite juhu s vatre i ispecajte van i bacite lovorov list. Ako želite dodatnu teksturu u juhi, dio gustih komadića izdvojite na stranu za kasnije. Ostatak napadnite štapnim mikserom i pulsirajte dok ne bude glatko. Umiješajte natrag u juhu ono što ste sačuvali sa strane i poslužite vruće.

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima

I know, I know, there are a ton of banana bread recipes on this blog already. But this one is a winner. It’s loaded with healthy things like bananas, carrots, oats, flax seeds and walnuts. There’s only a tiny bit of sugar in it. And then there is chocolate, which makes it taste like the most decadent treat. But not overwhelmingly decadent. So don’t feel guilty for having a slice or two of this goodness for breakfast. Because that’s, in fact, exactly what you should do. Have this lovely bread for breakfast, brunch, with afternoon coffee, or with anything in between.

Also, a small note for all you lazy people out there. You can do most of the prepping stuff in a food processor, like making oat flour, chopping walnuts, shredding carrots, mashing banana and whisking eggs and yogurt. Yup, I am completely shameless when it comes to minimizing kitchen work. 😀

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INGREDIENTS:

(Yields 1 loaf / 4.66 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp brown sugar (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

1 cup shredded carrots (0.17 EUR)

2/3 cup raisins (0.27 EUR)

2/3 cup chocolate chunks (0.53 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a loaf pan with butter and line with baking sheet. Set aside. In a bowl whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt.

Mash up bananas in a separate bowl. Whisk in eggs, yogurt and vanilla, then stir in melted butter and shredded carrots. Pour the wet stuff over dry mixture and stir to combine. Finally, fold in raisins and chocolate chunks. Transfer the batter to a prepared pan and even out with a spatula. Bake for 1 hour and 10 minutes, until a skewer inserted in the bread comes out clean (a crumb or two are also fine). Allow the bread to cool completely in the pan before removing and slicing.

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Znam, sve znam, već imam cijelu hrpu recepata za kruh od banane na ovom blogu. Ali ovaj je pobjednik. Pun je zdravih sastojaka kao što su banane, mrkva, zob, lan i orasi te ima samo mrvicu šećera. I onda još dolazi čokolada, zbog koje ovaj kruh ima okus dekadentne poslastice. Ali ne i pretjerano dekadentne. Tako da se ne osjećate krivima ako se sa šnitom ovog divnog kruha počastite za doručak. Jer zapravo, to je ono što i trebate napraviti. Uživajte u ovom kruhu za doručak, brunch, sa popodnevnom kavom ili bilo kada između.

Također, mala napomena za sve vas ljenguze. Većinu pripreme možete napraviti u multipraktiku, kao što je mljevenje zobenih pahuljica u brašno, sjeckanje oraha, ribanje mrkve, gnječenje banane i miksanje jaja i jogurta. Tako je, nemam ni malo srama kada treba minimizirati poslove u kuhinji. 😀

SASTOJCI:

(Za 1 štrucu / 34,82 kn)

Za smjesu:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice smeđeg šećera (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 šalica ribane mrkve (1,25 kn)

2/3 šalice grožđica (2,00 kn)

2/3 šalice komadića čokolade (4,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U zdjeli pomiješajte brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol.

U drugoj posudi zgnječite banane. Umutite u kašu od banana jaja, jogurt i vaniliju, pa umiješajte rastopljeni maslac i ribanu mrkvu. Prelijte mokre sastojke preko suhih i promiješajte da se sve sjedini. Konačno, nježno umiješajte grožđice i čokoladu. Preselite smjesu u pripremljeni kalup i poravnajte špatulom. Pecite 1 sat i 10 minuta dok čačkalica umetnuta u kruh ne bude čista (mrvica – dvije su isto ok). Pustite da se kruh skroz ohladi prije nego ga izvadite iz kalupa i razrežete.

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima