Month: December 2016

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

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Dear friends, I wish you all a bit belated very merry Christmas and that you thoroughly enjoy the rest of the holidays and festivities. I’m still recuperating a bit from the cleaning and cooking frenzy. As much as I try to keep everything low-key, it’s still difficult to resist the general tendency of going over the top. With the overflow of foodstuff, I haven’t cooked anything substantial since Christmas Eve.

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I’m sure I’m not the only one still gnawing on leftovers, so here’s a super quick and easy pesto recipe to brighten things up and dollop over your pasta, salads, roasted veggies or pretty much anything else you can think of. We had three really big indoor basil plants that were ripe and ready for harvest so pesto seemed like the best choice. If you’re going to do a bigger batch of pesto, and there really isn’t any reason why you shouldn’t, freeze whatever you have leftover for later.

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INGREDIENTS:

(Yields 1 cup / 0.52 EUR)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

2 tbsp pumpkin seeds (0.13 EUR)

3 cloves garlic (0.10 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Add all ingredients to a food processor and pulse to desired consistency. Taste to adjust seasoning. Voila, your pesto is ready!

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Dragi prijatelji, svima vam sa malim zakašnjenjem želim jako sretan Božić i da puno guštate u ostatku blagdana i slavlja. Ja još uvijek dolazim k sebi od manije čišćenja i kuhanja. Koliko god se trudila da sve bude niskog intenziteta, i dalje mi je teško skroz se oduprijeti općoj tendenciji pretjerivanja. Sa svom tom količinom hrane, nisam skuhala ništa konkretno još od Badnjaka.

Sigurna sam da nisam jedina koja još žvače ostatke, tako da evo vam samo jedan brzinski i lagani recep za pesto sa kojim ćete podignuti i osvježiti tjesteninu, salate, pečeno povrće i bilo što drugo što vam padne na pamet. Mi smo doma u teglicama imali tri ogromna bosiljka koja su već neko vrijeme čekala da ih pobrstimo, pa se pesto činio kao najbolji izbor. Ako ćete raditi veću količinu pesta, a nema razloga da to ne napravite, sav višak možete slobodno smrznuti za kasnije.

SASTOJCI:

(Za 1 šalicu / 3,81 kn)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

2 žlice bučinih sjemenki (1,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Stavite sve sastojke u multipraktik i pulsirajte do željene gustoće. Kušajte i prilagodite začine. To je to, vaš je pesto spreman!

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

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With an abundance of rich holiday foods and sweets floating around, I decided to sneak in a healthy dish and give us a little break in between munching on cookies. This soup is super creamy in texture, but very light and loaded with veggies. It’s also a breeze to make and that’s a huge plus, especially now when we are all running around to get as much done as humanly possible in preparations for the upcoming festivities. I decided to take advantage on running the oven for other things so all the veggies for the soup got roasted. But feel free to make the soup stovetop if that’s more convenient for you.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.49 EUR for all)

2 large parsnips (1.00 EUR)

1 large parsley root (0.20 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 cloves of garlic (0.10 EUR)

1 small head of cauliflower (0.67 EUR)

4 cups water (–)

2 tbsp of chopped freshly parsley leaves (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and roughly chop parsnips and parsley root. Toss them together with coconut oil, salt and pepper and spread out on a baking tray. Quarter onion and halve garlic cloves, both with their skins intact, then nest them with parsnips and parsley. Place in the oven and roast for 30 minutes.

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Meanwhile, wash and cut cauliflower florets. After 30 minutes of baking, stir veggies in the tray and arrange cauliflower florets on top, then return to the oven to roast for additional 30 minutes. Once done, allow veggies to cool a bit then peel and discard onion and garlic skins. Pulse all veggies with water in a food processor until smooth. Bring soup to a boil, taste to adjust seasoning and serve sprinkled with chopped fresh parsley leaves.

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S obzirom na trenutno izobilje bogate blagdanske hrane i svih dostupnih kolača, odlučila sam podmetnuti jedno zdravo jelo u pauzi između žvakanja keksa. Ova je juhica kremasta u teksturi, ali jako lagana i nakrcana povrćem. Ujedno ju je jednostavno za napraviti, što je ogroman plus, posebno u ovom užurbanom periodu kada svi imamo hrpetinu obaveza za obaviti dok se pripremamo za nadolazeća slavlja. Ja sam odlučila iskoristiti činjenicu da mi je pećnica bila u pogonu radi drugih stvari te je stoga svo povrće za juhu pečeno. Ali, ako vam je to nezgodno, slobodno sve skuhajte u loncu na štednjaku.

SASTOJCI:

(Za 4 izdašne porcije / 4,64 kn po porciji / 18,56 kn za sve)

2 velika pastrnjaka (7,50 kn)

1 veliki korijen peršina (1,50 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mala glavice cvjetače (5,00 kn)

4 šalice vode (–)

2 žlice svježeg sjeckanog peršinovog lista (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i grubo narežite pastrnjak i korijen peršina. Pomiješajte sa kokosovim uljem, soli i paprom te raširite po protvanu. Raščetvorite luk i raspolovite češnjak, sve skupa sa ljuskama, te ih ugnijezdite među pastrnjak i peršin. Stavite u pećnicu i pecite 30 minuta.

U međuvremenu operite i odrežite cvjetiće karfiola. Nakon 30 minuta pečenja, promiješajte povrće iz protvana i po vrhu poslažite cvjetaču i onda sve skupa vratite u pećnicu na još 30 minuta. Kada je sve gotovo, pustite da se povrće malo ohladi prije nego što skinete i bacite ljuske sa luka i češnjaka. Povrće skupa sa vodom ispasirajte u multipraktiku da bude glatko. Pustite da juha provrije, kušajte i prilagodite začine, te poslužite posipano sa malo svježeg sjeckanog peršina.

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

Jam Sandwich Cookies / Keksići sa pekmezom

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Are you guys aware that Christmas is in less than a week?! Of course you are, I mean, everyone has a calendar. But, seriously, doesn’t it seem like the whole holiday season just sneaked up on us? I definitely have those feels. And if you don’t have all the deserts and cookies planned out yet, here’s a simple recipe for tasty little treats that are also gonna brighten up your holiday table. These are great to make in advance, as they can keep for weeks stored in an airtight container.

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INGREDIENTS:

(Yields 25 – 30 cookies / 2.20 EUR for all)

For the dough:

8 heaping tbsp all-purpose flour (0.07 EUR)

4 heaping tbsp corn starch (0.13 EUR)

4 heaping tbsp caster sugar (0.05 EUR)

Pinch of salt (0.01 EUR)

125 g butter, at room temperature (1.00 EUR)

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

To assemble cookies:

Jam of choice (0.67 EUR)

Caster sugar (0.03 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

In a bowl whisk together dry ingredients. Add in cubed butter, egg and vanilla and using your fingers form smooth dough. Flatten the dough into a disc, wrap in cling foil and refrigerate for at least an hour.

When ready to bake, allow the dough to loosen for 5 minutes at room temperature so it’s easier to work with. Preheat oven to 200°C. Line baking sheet with parchment paper and set aside. Roll out the dough on a well-floured work surface and cut into desired shapes while cutting small holes in half of the cookies. Spread the cookies on prepared baking sheet and bake for 6 minutes. The cookies will get lighter in shade, but don’t let them start browning. Allow the cookies to sit for 5 minutes on a baking sheet then transfer them on a wire rack to cool off completely.

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To assemble the cookie sandwiches, spread jam on cookies without a hole and toss the half with a hole in caster sugar. Carefully assemble the two together and store cookies in an airtight container in a dry and cool place for later. Or serve them right away if you are so inclined.

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Jeste li svjesni činjenice da je Božić za manje od tjedan dana?! Naravno da jeste, mislim, svi imamo kalendare. Ali, stvarno, ne čini vam se kao da su nam se blagdani jednostavno prišuljali? Ja definitivno imam takav osjećaj. A ako već niste isplanirali do kraja koje ćete kekse i kolače raditi, evo vam jedan jednostavan recept za male poslastice koje će baš fino razveseliti blagdanski stol. Ovi keksići se mogu napraviti i unaprijed, jer drže i par tjedana ako ih čuvate u hermetički zatvorenoj posudi.

SASTOJCI:

(Za 25 – 30 keksa / 16,41 kn za sve)

Za tijesto:

8 velikih žlica glatkog brašna (0,50 kn)

4 velikih žlica kukuruznog škroba (1,00 kn)

4 velikih žlica šećera u prahu (0,40 kn)

Prstohvat soli (0,01 kn)

125 g maslaca, na sobnoj temperaturi (7,50 kn)

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Za složiti kekse:

Pekmez po izboru (5,00 kn)

Šećer u prahu (0,20 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte suhe sastojke. Dodajte maslac narezan na kockice, jaje i vaniliju te rukama umijesite glatko tijesto. Spljoštite tijesto u disk, zamotajte u prijanjajuću foliju i stavite u frižider na barem sat vremena.

Kada ste spremni za pečenje, izvadite tijesto iz frižidera na 5 minuta da se malo otpusti i da vam bude lakše s njim raditi. Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Razvaljajte tijesto na dobro pobrašnjenoj radnoj plohi i režite u željene oblike, a polovicu keksa napravite s rupom. Raširite kekse na pripremljenom protvanu i pecite 6 minuta. Keksići će pobijeliti kako se peku, ali pazite da ne počnu tamniti. Pustite ih 5 minuta da odstoje na protvanu i onda preselite na rešetku da se ohlade do kraja.

Da napravite keksić sendviče, polovice bez rupe premažite pekmezom, a polovice s rupom uvaljajte u šećer u prahu, pa pažljivo spojite kekse. Čuvajte keksiće u hermetički zatvorenoj posudi na suhom i hladnom mjestu. Ili ih poslužite odmah, ako ste tako raspoloženi.

Jam Sandwich Cookies / Keksići sa pekmezom

Gingerbread Cookies / Paprenjaci

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This is my take on holiday classic, resulting with a batch of lovely and fragrant gingerbread cookies that are not overly too sweet. If you’re feeling inspired, you can most certainly take these cookies even further and decorate them with royal icing or make cookie sandwiches with your favorite cream filling. But I personally prefer to nibble them on their own, while sipping some nice hot tea. IMGP4459

INGREDIENTS:

(Yields about 40 cookies / 0.10 EUR per cookie / 4.09 EUR for all)

1 cup all-purpose flour (0.07 EUR)

1 cup whole wheat flour (0.10 EUR)

1 ½ cup ground walnuts (1.33 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground ginger (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

Pinch of salt (0.01 EUR)

¼ tsp ground black pepper (0.01 EUR)

1 cup butter, cubed and at room temperature (1.60 EUR)

1/3 cup sugar (0.07 EUR)

1 large egg (0.20 EUR)

1 egg yolk (0.20 EUR)

2 tbsp honey (0.27 EUR)

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METHOD:

In a small bowl, mix together flour, ground walnuts, cocoa powder, cinnamon ginger, nutmeg, cloves, salt and pepper. In a large bowl, cream butter and sugar until light and fluffy. Mix in egg, yolk and honey until creamy. Bit by bit, incorporate the dry ingredients until a uniform mass forms, using a dough-hook attachment on your mixer. Wrap the dough tightly in cling film and store in fridge for at least an hour, but best overnight.

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When ready to bake, preheat oven to 180°C. Line baking tray with parchment paper and set aside. Roll the dough out on a well-floured surface and using a cookie cutter cut into desired shapes. Refrigerate any dough scraps for at least 15 minutes before re-rolling.

Arrange cookies on prepared baking tray and bake for 8-10 minutes, depending on cookie thickness. Let cookies cool for about five minutes on a baking tray before transferring to wire rack to cool completely. Store cooled cookies in a tin container, in a dry and cool place, for up to a month.

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Ovo je moja verzija tipičnih blagdanskih keksića, a paprenjaci mirišu prekrasno i nisu pretjerano slatki. Ako se osjećate nadahnutima, slobodno idite korak dalje pa kekse ukrasite šećernom glazurom ili složite sendviče od keksića i najdražeg kremastog punjenja. Ali ja ih osobno volim grickati ovakve kakvi jesu, bez ikakvih dodataka, uz šalicu vrućeg čaja.

SASTOJCI:

(Za oko 40 keksića / 0,77 kn po keksiću / 30,63 kn za sve)

1 šalica oštrog pšeničnog brašna (0,50 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 ½ šalica mljevenih oraha (10,00 kn)

2 žlice kakao praha (1,00 kn)

1 žličica mljevenog cimeta (0,07 kn)

½ žličice mljevenog đumbira (0,25 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

Prstohvat soli (0,01 kn)

¼ žličice mljevenog crnog papra (0,05 kn)

1 šalica (200 g) maslaca, narezanog na kockice i na sobnoj temperaturi (12,00 kn)

1/3 šalice šećera (0,50 kn)

1 jaje (1,50 kn)

1 žutanjak (1,50 kn)

2 žlice meda (2,00 kn)

PRIPREMA:

U zdjelici pomiješajte brašna, orahe, kakao, cimet, đumbir, muškatni oraščić, klinčice, sol i papar. U većoj zdjeli izmiksajte maslac i šećer da budu pjenasti. Umiksajte jaje, žutanjak i med da dobijete kremu. Malo po malo dodajte suhe sastojke i miksajte sa kukom za tijesto dok se ne formira jednolična masa. Zamotajte tijesto u prijanjajuću foliju i stavite u hladnjak na minimalno jedan sat, a najbolje preko noći.

Kada ste spremni za pečenje zagrijte pećnicu na 180°C. Obložite pleh za pečenje masnim papirom pa stavite na stranu. Razvaljajte tijesto na dobro pobrašnjenoj površini i režite na željene oblike. Ostatke tijesta stavite barem na 15-tak minuta ponovo u hladnjak prije nego što ćete ih opet razvaljati.

Raširite keksiće po pripremljenom plehu za pečenje i pecite 8-10 minuta, ovisno o debljini. Ostavite ih 5 minuta da se hlade na protvanu prije nego ih preselite na rešetku i ohladite do kraja. Ohlađene kekse možete do mjesec dana čuvati u metalnoj posudi na hladnom i tamnom mjestu.

Gingerbread Cookies / Paprenjaci

Shakshuka / Jaja u umaku od rajčica

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I’ve been meaning to post about Shakshuka for a while because it’s my perfect quick, cheap and satisfying lunch solution. As usually, life somehow got in the way. But here’s we are, finally, to admire this tasty dish.

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INGREDIENTS:

(Yields 2 generous servings / 1.70 EUR per serving / 3.39 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

1 chili pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

2 bell peppers (0.67 EUR)

1 can of tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 eggs (0.80 EUR)

Small chunk of feta cheese (0.67 EUR)

2 tbsp of chopped fresh parsley (0.07 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Place skillet on high heat, add oil and saute diced onion for a few minutes until slightly translucent. Add in diced chili and garlic, stir and saute for a minute, then add in diced bell pepper and cook for a few minutes to soften. Add in canned tomatoes, salt and pepper. Crush tomatoes with spatula and cook for a few minutes until excess liquid evaporates and the sauce is slightly thickened.

Carefully crack the eggs into the skillet so all the yolks remain intact. Cover skillet with a lid, reduce heat to low and cook shortly, until the whites are cook through, but yolks still remain runny. Using a spatula crumble the cooked egg whites into tomato sauce but leave the yolks intact. Crumble feta on top, sprinkle with chopped parsley and serve with a hunk of good bread for dipping.

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Već duže vrijeme mislim napisati recept za Shakshuku, jer je to jedna savršena brza, jeftina i zasitna solucija za ručak. Kao i obično, vrijeme je jednostavno proletjelo. Ali evo, recept je napokon tu da se svi možemo diviti ovom ukusnom jelu.

SASTOJCI:

(Za 2 izdašne porcije / 12,61 kn po porciji / 25,22 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

1 čili papričica (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 paprike babure ili roge (5,00 kn)

1 konzerva pelata (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

4 jaja (6,00 kn)

Komadić feta sira (5,00 kn)

2 žlice sjeckanog svježeg peršina (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite tavu na jaku vatru pa na ulju popržite nasjeckani luk da bude staklast. Dodajte nasjeckani čili i češnjak, kuhajte minutu, pa dodajte narezane paprike i dinstajte ih nekoliko minuta da omekšaju. Dodajte pelate, sol i papar. Izgnječite pelate špatulom u komadiće i kuhajte kratko da ispari višak tekućine i umak se ne zgusne.

U takav umak pažljivo razbijte jaja tako da vam svi žumanjci ostanu cijeli. Poklopite tavu, smanjite vatru na nisku i kuhajte par minuta dok se bjelanjci skroz ne skuhaju, a žutanjci još budu tekući. Špatulom izmrvite kuhane bjelanjke u umak od rajčice, ali žumanjke ostavite netaknute. Nadrobite po svemu komadiće fete, posipajte sjeckanim peršinom i poslužite sa komadom nekog finog kruha za umakanje.

Shakshuka / Jaja u umaku od rajčica

Gravlax Style Tuna / Usoljena tuna

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I’ve been thinking of making gravlax – a traditional Nordic dish of cured salmon for a while. Since I couldn’t get a hold of fresh salmon and my fishmonger had the most amazing looking tuna, I decided to go with that. The process of salt curing fish is super easy and only requires you to be patient and wait while the salt and any spices you wanna add do their thing. The most important thing is that you use only very fresh fish, like sushi grade. Since this was my first attempt, I went with very basic recipe. But feel free to go wild here and use any other dried herbs and spices you like.

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INGREDIENTS:

250 grams piece of tuna

3 tbsp salt

1 ½ tbsp sugar

½ tsp freshly ground black pepper

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METHOD:

Wash, then pat dry tuna with paper towels. Combine salt, sugar and black pepper in a small bowl. Spread a big sheet of plastic wrap on a bottom of a glass dish. Sprinkle half of salt mixture on the wrap, place tuna on top and then sprinkle with remaining salt mixture. Wrap tightly, but leave one edge open so the liquid can run out. Press tuna with a plate or another dish and place a few cans on top for weight. Refrigerate for 2-3 days, depending on thickness of the fish. I cured mine for 3 days, but suspect it would have been done after 2 already.

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A small note: you can slip a napkin under one side of the tuna dish, so it refrigerates tilted. This will keep all the liquids draining away from the fish. Make sure to discard those liquids about two times a day.

Once the fish is cured, quickly wash away the remaining salt and pat the fish dry. Slice very thinly before serving.

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Već neko vrijeme razmišljam o tome da napravim gravlax – tradicionalni nordijski usoljeni losos. S obzirom na to kako nisam uspjela nabaviti svježi losos, a u mojoj su ribarnici imali predivnu tunu, odlučila sam pokušati sa njom. Procedura sa usoljenom ribom je jako jednostavna i trebate samo biti strpljivi i čekati da sol i začini koje odlučite dodati naprave svoju čaroliju. Najvažnije je da koristite samo jako svježu ribu, kao recimo onu koju bi upotrijebili za sushi. S obzirom da mi je ovo bio prvi pokušaj, odlučila sam se za najosnovniji recept. Ali vi se slobodno razmašite i ubacite bilo koje sušene začine koji vam se dopadaju.

SASTOJCI:

250 g tune u komadu

3 žlice soli

1 ½ žlica šećera

½ žličice svježe mljevenog crnog papra

PRIPREMA:

Operite i kuhinjskim ručnikom dobro posušite tunu. U zdjelici pomiješajte sol, šećer i papar. Na dnu staklene posude raširite veći komad plastične folije. Po foliji posipajte pola mješavine soli, stavite na to tunu, pa po njoj posipajte ostatak. Dobro umotajte tunu u foliju, s time da jedan rub ostavite otvoren kako bi tekućina iz ribe mogla otjecati van. Tunu poklopite tanjurom ili drugom posudom koju ćete još opteretiti limenkama. Stavite u hladnjak na 2-3 dana, ovisno o debljini ribe. Ja sam svoju pustila 3 dana, ali mislim da bi već i nakon 2 dana bila gotova.

Mala napomena: podmetnite krpu ili ubrus pod rub posude s tunom kako bi u hladnjaku stajala nagnuta. Tako će vam sva tekućina iz ribe oticati iz ribe na jednu stranu. Dva puta dnevno to izlijte.

Kada je riba gotova, brzo ju isperite od soli pod mlazom vode i posušite kuhinjskim ručnikom. Režite tunu jako tanko prije posluživanja.

Gravlax Style Tuna / Usoljena tuna

Seeded No-Knead Bread / Kruh koji se ne mijesi sa sjemenkama

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Oh hey, I’ve made a no-knead bread again! I’m gonna experiment some more with such bread baking method, so expect more recipes to come in the future.

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INGREDIENTS:

(Yields 1 medium loaf / 0.70 EUR)

For the dough:

3 cups whole-wheat flour (0.30 EUR)

¼ tsp dry active yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

3 tbsp pumpkin seeds (0.20 EUR)

2 tbsp hulled millet (0.07 EUR)

2 tbsp ground flax seeds (0.07 EUR)

1 ½ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large mixing bowl whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover mixing bowl with cling film and allow the dough to ferment in a warm room for 3-4 hours.

After 3-4 hours when the dough is fermented and bubbly place a heavy lidded and oven safe pot in your oven and preheat everything to 220°C. This is gonna take about 30-40 minutes. During that time turn the dough around on a well-floured counter and just fold it about dozen times with a dough scraper and form it into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean kitchen towel and allow to rest while the oven preheats.

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Once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment into the pot and bake covered for 30 minutes. After that uncover and bake for 10 more minutes so a beautiful crust can form.

Once the bread is done, transfer it to wire rack and allow it to cool completely before slicing into it.

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Eto, napravila sam još jedan kruh koji se ne mijesi. Planiram još eksperimentirati sa ovom metodom, pa očekujte još recepata u budućnosti.

SASTOJCI:

(Za 1 srednju štrucu / 5,14 kn)

Za tijesto:

3 šalice integralnog brašna (2,25 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,03 kn)

1 žličica soli (0,01 kn)

3 žlice bučinih sjemenki (1,50 kn)

2 žlice prosa (0,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

1 ½ šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke, zalijte toplom vodom i miješajte žlicom dok se ne oformi labavo tijesto. Zdjelu pokrijte prijanjajućom folijom i ostavite da tijesto fermentira u toploj prostoriji 3-4 sata.

Nakon 3-4 sata kada je tijesto odfermentiralo i napuhalo se, stavite teški lonac sa poklopcem koji je siguran za korištenje u pećnici da se grije skupa sa pećnicom na 220°C. Za to će vam terbati oko 30-40 minuta. U međuvremenu iskrenite tijesto na pobrašnjenu radnu plohu i strugalicom za tijesto ga presavinite desetak puta i oblikujte u loptu. Tijesto preselite u posudu obloženu papirom za pečenje koja je veličinom i oblikom slična loncu u kojem ćete peći kruh. Prekrijte čistom krpom i ostavite da miruje dok vam se pećnica grije.

Kada su pećnica i lonac dobro zagrijani, oprezno preselite tijesto skupa sa papirom za pečenje u vrući lonac, poklopite i pecite 30 minuta. Nakon toga pecite otklopljeno još 10 minuta, da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i pustite da se do kraja ohladi prije nego ga krenete rezati.

Seeded No-Knead Bread / Kruh koji se ne mijesi sa sjemenkama

Grilled Tuna (paleo) / Tuna na žaru (paleo)

Crunch Crunch Away, , , , , , , Leave a comment

I’m ashamed to admit how long it’s been since I’ve last cooked up some fresh fish. Since I bought a beautiful piece of tuna for gravlax, I decided to toss a chunk on a grill as well. I ate it with a handful of cherry tomatoes and this whole lunch was done in about 10 minutes.

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INGREDIENTS:

(Yields 1 serving / 3.51 EUR)

For tuna:

Tuna fillet of preferred size (2.67 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

For serving:

Handful of cherry tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Drizzle of olive oil (0.02 EUR)

Juice from ¼ of a lemon (0.07 EUR)

METHOD:

Place grilling pan on high heat and allow it to get thoroughly warmed up. Wash and pat dry tuna with a paper towel. Brush the fish with olive oil, then sprinkle with salt and pepper. Place on preheated grilling pan and grill for about 3 minutes on one side, then flip and finish for another minute or two on the other side. Meanwhile, while the fish cooks, wash and halve cherry tomatoes and season them with salt and pepper. Transfer cooked fish on a plate with tomatoes, drizzle with a bit more olive oil and lemon juice and dig in right away.

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Sve me sram priznati kada sam zadnji puta kuhala neku svježu ribu. Pošto sam kupila krasanu tunu za gravlax, odlučila sam baciti komad i na gril. Poslužila sam ju sa cherry rajčicama i cijeli je ručak bio gotov u desetak minuta.

SASTOJCI:

(Za 1 porciju / 26,10 kn)

Za tunu:

File tune po želji (20,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žlica maslinovog ulja (0,33 kn)

Za posluživanje:

Pregršt cherry rajčica (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Mrvica maslinovog ulja (0,15 kn)

Sok od ¼ limuna (0,50 kn)

PRIPREMA:

Stavite gril tavu na jaku vatru da se dobro ugrije. Operite i papirnatim ručnikom dobro posušite tunu. Premažite ribu maslinovim uljem te posipajte soli i paprom. Stavite peći na zagrijanu tavu i pecite oko 3 minute na jednoj strani, pa okrenite i dovršite još minutu-dvije na drugoj strani. U međuvremenu, dok se riba peče, operite i raspolovite cherry rajčice te ih začinite soli i paprom. Gotovu ribu stavite na tanjur sa rajčicama, pokapajte sa još malo maslinovog ulja i limunovim sokom pa odmah navalite.

Grilled Tuna (paleo) / Tuna na žaru (paleo)