Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

It’s been a few years since I’ve published my first Okonomiyaki inspired recipe. I’ve been mulling about how I’d like to eat something similar for a few days, but this time decided to throw in some shredded Gouda cheese into the mix as well. While this recipe is super delicious and easy to make, it really has very little to do with original Okonomiyaki. But that’s where the inspiration came from.

IMG_2427

INGREDIENTS:

(Yields 1 serving / 1.27 EUR)

For the batter:

1 egg (0.20 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 cup shredded cabbage (0.13 EUR)

½ cup shredded melty cheese (0.27 EUR)

Additional:

1 tbsp sunflower seed oil (0.01 EUR)

A few slices of thinly sliced smoked ham (0.40 EUR)

2 tbsp of mayo (0.13 EUR)

Drizzle of Sriracha (0.07 EUR)

IMG_2426

METHOD:

Prepare the batter by whisking together egg, flour, water, salt and pepper. Stir in cabbage and cheese until well combined. Place a deep skillet on medium heat and allow it to warm up. Swirl in the oil, then add the batter and even out with a spatula. Arrange the smoked ham (or any other thinly sliced deli meat of your choice) on top and cook for about 5-7 minutes, until the bottom is crispy and lightly golden-brown. Flip the pancake over and cook on the other side for another 2-3 minutes. Serve immediately with some mayo and a good drizzle of Sriracha or any other hot sauce of your choice.

IMG_2430


Prošlo je već par godina od kada sam objavila svoj prvi recept koji je bio nadahnut japanskim okonomiyakijem. Već mi se par dana motala po glavi misao kako mi se jede nešto tog tipa, ali sam ovoga puta u cijelu priču odlučila ubaciti i ribanu gaudu. Dok je ovaj recept stvarno jako ukusan, nema baš puno toga zajedničkog sa izvornim okonomiyakijem. Ali eto, od tamo mi je došla inspiracija.

SASTOJCI:

(Za 1 porciju / 9,51 kn)

Za tijesto:

1 jaje (1,50 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

1 šalica ribanog kupusa (1,00 kn)

½ šalice ribanog topljivog sira (2,00 kn)

Dodatno:

1 žlica suncokretovog ulja (0,10 kn)

Par tankih šnita dimljene šunke (3,00 kn)

2 žlice majoneze (1,00 kn)

Malo Srirache (0,50 kn)

PRIPREMA:

Smjesu pripremite tako da skupa razmutite jaje, brašno, vodu, sol i papar. Umiješajte kupus i sir da se sve sjedini. Dublju tavu stavite na srednje jaku vatru i pustite ju da se dobro ugrije. Namastite tavu uljem, pa ulijte smjesu i poravnajte ju špatulom. Poslažite po palačinki dimljenu šunku (ili koji drugi mesni narezak po vašoj želji), te kuhajte jedno 5-7 minuta, dok donja strana ne bude hrskava i zlatno-smeđa. Preokrenite palačinku pa dovršite i na drugoj strani još 2-3 minute. Poslužite odmah sa majonezom i pokapano Srirachom ili kojim drugim ljutim umakom po vašem izboru.

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

IMGP8888

IMGP8876

INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

IMGP8885

METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

IMGP8889


Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Since V-day is right around the corner, of course I had to jump on the wagon with some theme desserts. Werther you are celebrating by yourself or with a partner or a friend, go ahead and make these little scrumptious bytes of pure joy and deliciousness. And while it might look like there is a whole lot going on in there, these are actually fairly easy to whip up.

IMGP8902

IMGP8891

INGREDIENTS:

(Yields 4 cheesecake cups / 1.14 EUR per cup / 4.54 EUR for all)

For the crust:

8 Petit-Beurre cookies (0.53 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cacao powder (0.07 EUR)

2 tbsp butter, melted (0.27 EUR)

For the cheesecake filling:

1 cup cream cheese (1.00 EUR)

½ cup crème fraische (0.33 EUR)

2 eggs (0.40 EUR)

3 tbsp vanilla sugar (0.20 EUR)

1 tbsp lemon juice (0.07 EUR)

For sour cherry layer:

1 cup sour cherry jam (1.33 EUR)

Additional:

2 tbsp dark chocolate chunks (0.27 EUR)

IMGP8905

METHOD:

Preheat the oven to 170°C. Crush the cookies and mix with brown sugar, cacao powder and butter. Divide the mix between four jars and press it into the bottom.

Make the cheesecake filling by mixing cream cheese for a few minutes until soft and creamy. Add in crème fraische, eggs, sugar and lemon juice, then mix until everything is smooth and well incorporated. Divide half of the sour cherry jam between your jars, then top with cream cheese mix. Reserve the rest of the jam for later.

Bake the cheesecakes for 20-25 minutes, until slightly set in the middle. They are still gonna be a bit wobbly once they come out of the oven, but will firm up as they cool. Allow the cheesecakes to come to room temperature, then refrigerate for a couple of hours to completely cool down. Right before serving top with remaining jam and scatter dark chocolate chunks on top.

IMGP8903


Pošto nam je Valentinovo već tu iza ugla, naravno da si nisam mogla pomoći te sam morala iskemijati nešto prigodno i slatko. Bez obzira na to da li slavite sami sa sobom, sa partnerom ili sa prijateljima, počastite se sa ovim bogatim zalogajima sreće i finoće. I iako vam se možda čini da se tu svašta zbiva u ovim posudicama, ovi kolačići su skroz jednostavni za pripremiti.

SASTOJCI:

(Za oko 4 čizkejka u šalici / 8,50 kn po čizkejku / 34,00 kn za sve)

Za biskvit:

8 Petit-Beurre keksa (4,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Za čizkejk kremu:

1 šalica svježeg sira (7,50 kn)

½ šalice milerama (2,50 kn)

2 jaja (3,00 kn)

3 žlice vanili šećera (1,50 kn)

1 žlica limunovog soka (0,50 kn)

Za sloj višanja:

1 šalica pekmeza od višanja (10,00 kn)

Dodatno:

2 šlice komadića tamne čokolade (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 170°C. Zdrobite kekse u prah te ih pomiješaje sa smeđim šećerom, kakaom i maslacem. Raspodijelite između četiri staklenke, pa utisnite smjesu u dno.

Čizkejk kremu pripremite tako da prvo koju minutu izmiksate sir da postane kremast. Onda unutra dodajte mileram, jaja, šećer i sok od limuna, pa miksajte još koju minutu da sve bude skroz glatko. Podijelite oko polovicu pekmeza po staklenkama, pa po tome rasporedite čizkejk kremu. Preostalu polovicu pekmeza sačuvajte za kasnije.

Čizkejke pecite oko 20-25 minuta dok se ne stisnu u sredini. Još uvijek će biti voblasti kada ih izvadite iz pećnice, ali će se stisnuti do kraja kako se budu hladili. Pustite čizkejke da se ohlade na sobnu temperaturu, pa ih preselite u hladnjak na koji sat da se skorz ohlade. Netom prije posluživanja rasporedite po čizkejkima preostali pekmez i još po svemu tome raštrkajte komadiće čokse.

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Pork Crisps and Ricotta Scones / Čvarkuše sa ricottom

As this often happens, our fridge is laden with various odds and ends that I am trying to use up. My general philosophy is that no food should go to waste, hence this somewhat unconventional scone was born. Honestly, these turned out waaay better than I expected and are pretty addictive to munch on. Since I polished off all of the reserves by the time of publishing the recipe, I am thinking of whipping up another batch.

IMG_2317

IMG_2311

INGREDIENTS:

(Yields about 18-20 scones / 0.24 EUR per scone / 4.81 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 cup whole-wheat flour (0.10 EUR)

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 cup ricotta (1.00 EUR)

¼ – ½ cup of water (–)

For the filling:

3 cups pork crisps (2.67 EUR)

3 tbsp butter (0.40 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

For topping:

1 egg (0.20 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tbsp sesame seeds (0.03 EUR)

Pinch of salt (0.01 EUR)

Additional:

Flour for dusting (0.01 EUR)

IMG_2315

METHOD:

Prepare the dough by whisking together both flours, yeast, sugar and salt. Add in the ricotta and ¼ cup of water then stir to combine. Turn the dough out on a work surface and knead for about five minutes until it comes together and is smooth. Gradually add in a bit more water if needed, a tablespoon at a time. The final dough should be firm, but pliable. Once the dough is ready, place it in a bowl, cover with a cling foil and allow to rest in a warm place for about an hour, until doubled in size.

While the dough is resting, prepare the filling. Add all of the ingredients to a food processor and pulse into a smooth paste. If your pork crisps are already salty, skip the salt (mine were not). Taste and adjust seasoning.

Turn the proofed dough on a lightly floured work surface and roll it into a thin square. Smear the about ½ of the pork crisps paste on the dough, then fold in over. Smear the remaining paste and fold over again. Roll the dough out again until 1-2 inches thick, then cut into scones. I opted for square ones because I’m lazy, but go ahead and go for round ones if you feel like it. Place the scones on a parchment lined baking sheet, cover with a clean kitchen towel and allow to rest for about half an hour.

Preheat the oven to 200°C. Just before baking brush the scones with a beaten egg and sprinkle with cumin, sesame seeds and a bit of salt. Bake for about 20 minutes in the middle rack, until deep golden brown. Serve warm. Allow the extra scones to cool completely before storing them in a fridge in a zip-lock plastic bag. I suggest reheating them again in the oven right before serving.

IMG_2312


Kao što to često biva, hladnjak nam je zatrpan raznovrsnim ostatcima koje pokušavam iskoristiti. Pošto je moja generalna filozofija da se hrana ne smije bacati, tako sam nekako i došla do možda malo nekonvencionalne kombinacije sastojaka u ovim čvarkušama. Iskreno, ovaj je recept ispao puno punooo bolje nego što sam isprva očekivala i čvarkuše su totalni hit. Pošto sam već u međuvremenu do objave recepta već potamanila sve zalihe, sada si sve nešto mislim kako bih mogla ispeći još jednu rundu.

SASTOJCI:

(Za oko 18-20 čvarkuša / 1,80 kn po čvarkuši / 35,98 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 šalica integralno brašna (0,75 kn)

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,10 kn)

1 žličica soli (0,01 kn)

1 šalica ricotte (7,50 kn)

¼ – ½ šalice vode (–)

Za nadjev:

3 šalice čvaraka (20,00 kn)

3 žlice maslaca (3,00 kn)

1 žličica soli (0,01 kn)

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

Za posipanje:

1 jaje (1,50 kn)

1 žličica kima (0,50 kn)

1 žlica sezama (0,25 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Tijesto pripremite tako da skupa pomiješate oba brašna, kvasac, šećer i sol. Dodajte riccotu i ¼ šalice vode, pa promiješajte da se sjedini. Tijesto iskrenite na čistu radnu plohu i mijesite jedno pet minuta dok ne postane glatko. Postepeno u tijesto prema potrebi dodajte još vode, žlicu po žlicu. Gotovo tijesto treba biti čvrsto, ali istovremeno i podatno. Kada je tijesto gotovo, stavite ga u posudu koju prekrijte plastičnom folijom i pustite da odmara na toplom mjestu sat vremena da se udvostruči.

Dok tijesto odmara pripremite nadjev. Sve sastojke ubacite u multipraktik i sameljite u glatku pastu. Ako su vam čvarci već slani, preskočie sol (moji nisu bili). Kušajte i prilagodite začine.

Nakon što se tijesto dignulo iskrenite ga na dobro pobrašnjenu radnu plohu te ga razvaljajte u tanku plahtu. Pola nadjeva razmažite po polovici tijesta, preklopite pa premažite ostatkom nadjeva. Opet tijesto preklopite, te ga razvaljajte na debljinu od oko 3-4 centimetra. Izrežite u pogačice. Ja sam rezala u kvadratiće jer sam ljenčina, ali slobodno izrežite u krugove ako vam se da. Pogačice raširite po protvanu obloženom papirom za pečenje, pokrijte čistom krpom i pustite ih da odmaraju još pola sata.

Zagrijte pećnicu na 200°C. Netom prije pečenja čvarkuše premažite razmućenim jajetom, pa posipajte kimom, sezamom i solju. Pecite 20-tak minuta u sredini pećnice, dok čvarkuše ne budu lijepe zlatno-smeđe boje. Poslužite tople. Sve čvarkuše koje vam ostanu ostavite da se do kraja ohlade, pa ih čuvajte dobro umotane u plastičnoj vrećici u hladnjaku. Ja vam svakako savjetujem da ih netom prije posluživanja ponovo kratko ugrijete u pećnici.

Pork Crisps and Ricotta Scones / Čvarkuše sa ricottom

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

I’ve realized that I haven’t made anything stir-fried in a while and I guess the main reason is that I usually crave those quick dishes in warmer months. However, I’ve felt the insane Chinese food craving the other day and decided to whip this up from various odds and ends.

IMG_2358

INGREDIENTS:

(Yields 4 servings / 1.21 per serving / 4.84 EUR for all)

For the meat:

300 grams of lean beef (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp sesame oil (0.13 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

200 grams oyster mushrooms (1.00 EUR)

1 onion (0.10 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp corn starch (0.01 EUR)

¼ cup water (–)

Additional for serving:

4 tbsp sesame seeds (0.27 EUR)

IMG_2344

METHOD:

Cut the meat into thin strips. Toss it with salt, pepper, soy sauce and sesame oil then let it rest at room temperature for 20-30 minutes. While you are waiting for the meat to marinade, wash, peel and slice up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the mushrooms. Cook the mushrooms for a few minutes to slightly caramelize before adding in the onion and peppers. Season with salt and pepper, give a good stir and cook for a few minutes before adding in minced garlic and Gochujang. Return the meat to the wok to thoroughly warm up then season everything with soy sauce and sesame oil. Finally, dissolve corn starch in water, pour in and stir to combine. As soon as the sauce thickens, remove from heat and serve sprinkled with sesame seeds over a bed of cooked rice.

IMG_2353


Shvatila sam da odavno nisam smutila ništa u woku, a nekako je glavni razlog tome činjenica da mi se takva brza papica uglavnom jede u toplijim mjesecima, dok sam po zimi nekako više raspoložena za jela na žlicu. Međutim, osjetila sam onaj neodoljivi zov kineske hrane pa sam na brzinu pripremila nešto od raznoraznih ostataka.

SASTOJCI:

(Za 4 porcije / 9,02 kn po porciji / 36,07 kn za sve)

Za meso:

300 g krte junetine (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

200 g bukovača (7,50 kn)

1 luk (0,75 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 češnja češnjaka (0,75 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica kukuruznog škroba (0,05 kn)

¼ šalice vode (–)

Dodatno za posluživanje:

4 žlice sezama (2,00 kn)

PRIPREMA:

Junetinu narežite na tanke trakice te ju pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite meso da se marinira na sobnoj temperaturi 20-30 minuta. U međuvremenu dok čekate operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje i gljive. Kuhajte par minuta da se gljive blago karameliziraju prije nego dodate luk i paprike. Začinite solju i paprom, dobro promiješajte i kuhajte par minuta pa dodajte i češnjak i Gochujang. Meso vratite u wok da se dobro ugrije, te sve začinite soja sosom i sezamovim uljem. Za kraj rastopite kukuruzni škrob u vodi, time zalijte meso i povrće, te promiješajte. Čim se umak zgusne maknite sve s vatre i poslužite posipano sezamom uz kuhanu rižu.

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

Easy Cheesy Focaccia (vegetarian, including a vegan option) / Jednostavna focaccia sa sirom (vegetarijanska, uključujući i vegansku opciju)

I know that it’s been a whole hot minute since I’ve published a recipe for these focaccia buns, but I just had to share the following focaccia recipe as well because it’s so dang easy and tasty. It’s another no-knead sort of bread, but instead of fermenting the dough overnight you only need to let it sit for an hour. So, if you’re in a pinch or just want some hot bread (Because, really, who doesn’t!), you can whip this bad boy up in no time. To veganize the recipe just swap regular cheese for vegan parm and you’ll be good to go. I used regular Grana Padano, but any other hard cheese would work just as well.

IMGP8845

IMGP8838

INGREDIENTS:

(Yields 1 focaccia / 2.46 EUR)

For the dough:

3 cups all-purpose flour (0.20 EUR)

2 tsp dry yeast (0.27 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 cup finely grated hard cheese (1.60 EUR)

3 tbsp olive oil (0.13 EUR)

1 and ½ cups warm water (–)

For topping:

1 tbsp olive oil (0.04 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Pinch of salt (0.01 EUR)

Additional:

2 tbsp olive oil for greasing the pan (0.09 EUR)

IMGP8841

METHOD:

Lightly grease a square baking pan and line it with parchment paper, then generously grease the parchment paper with remaining olive oil. Don’t skimp on the oil here, as that’s gonna give the focaccia a fantastic crust and an even better taste.

Prepare the dough by whisking together flour, yeast, sugar, salt and cheese. Add in olive oil and water then stir vigorously for about a minute or two to fully combine. The dough will be super sticky and runny, but fear not, it’s all gonna work out. Transfer the dough to a prepared baking pan, even out with a spatula, then cover and allow it to sit in a warm room for an hour. I just plopped the whole tray on a warm radiator and it worked like a charm.

Meanwhile, preheat the oven to 200°C. After the dough has risen, drizzle it with olive oil and gently massage the oil into the dough with your fingers. You can also lightly poke the dough for better texture. Sprinkle with oregano, black pepper and salt, then bake for 20-25 minutes, until golden brown and crispy on top.

Allow the focaccia to rest for about five minutes in its pan before transferring to a wire rack to cool. Serve it warm or at room temperature.

IMGP8844


Svjesna sam činjenice da je prošlo otprilike pet sekundi od kada sam objavila ove focaccia pogačice, ali sam recept u nastavku jednostavno morala podijeliti sa vama jer je tako beskrajno jednostavan i ukusan. I ovo je također vrsta kruha koji se ne mijesi, ali umjesto da vam tijesto fermentira cijelu noć, dovoljno mu je samo sat vremena. Tako da ako ste u žurbi ili jednostavno hoćete komad vrućeg kruha (Jer, budimo realni, tko to ne bi želio!), ovu krasotu možete smutiti za čas. Da focacciu veganizirate, samo običan sir zamijenite veganskim parmezanom i to je to. Ja sam upotrijebila običan ribani Grana Padano, ali bilo kakav tvrdi sir bi isto bio dobar.

SASTOJCI:

(Za 1 focacciu / 18,35 kn)

Za tijesto:

3 šalice glatkog brašna (1,50 kn)

2 žličice suhog kvasca (2,00 kn)

1 žlica šećera (0,10 kn)

1 žličica soli (0,01 kn)

1 šalica fino ribanog tvrdog sira (12,00 kn)

3 žlice maslinovog ulja (0,99 kn)

1 i ½ šalica tople vode (–)

Za posipanje:

1 žlica maslinovog ulja (0,33 kn)

1 žličica sušenog origana (0,50 kn)

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

Prstohvat soli (0,01 kn)

Dodatno:

2 žlice maslinovog ulja za namastiti protvan (0,66 kn)

PRIPREMA:

Lagano namastite četvrtasti protvan i obložite ga papirom za pečenje. Onda obilno namastite sam papir sa preostalim uljem. Nemojte škrtariti na ulju jer će se od njega na focacci napraviti super korica te ćete dobiti savršeni okus.

Tijesto pripremite tako da pomiješate skupa brašno, kvasac, sol i sir. Dodajte maslinovo ulje i vodu, pa energično miješajte minutu ili dvije da se sve sjedini. Tijesto će vam biti jako ljepljivo i rijetko, ali ne brinite jer će na kraju sve ispasti odlično. Tijesto premjestite u pripremljeni protvan i poravnajte špatulom. Pokrijte protvan krpom i pustite sat vremena da odmara u toploj prostoriji. Ja sam jednostavno stavila cijeli protvan na topli radijator i to se pokazalo kao super solucija.

U međuvremenu zagrijte pećnicu na 200°C. Nakon što se tijesto dignulo pokapajte ga maslinovim uljem i nježno ulje prstima umasirajte u površinu tijesta. Možete i prstima utisnuti u tijestu rupice za bolju teksturu. Posipajte origanom, paprim i solju, pa pecite 20-25 minuta dok focaccia ne bude zlatno-smeđa i hrskava.

Pustite focacciu da pet minuta odmori u protvanu, a onda ju preselite na rešetku da se hladi. Poslužite ju toplu ili na sobnoj temperaturi.

Easy Cheesy Focaccia (vegetarian, including a vegan option) / Jednostavna focaccia sa sirom (vegetarijanska, uključujući i vegansku opciju)

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

I’ve bought a couple of persimmons a while back and was waiting for them to ripen for weeks. Now when they were finally ripe, I honestly had no idea what to do with them. However, mixing fruits and oats is always a great idea in my book, so in the end I opted for these breakfast cups.

I used small silicone muffin molds to hold everything together, but you can use regular muffin molds as well. Just be sure to line them with paper liners and only add small scoops of batter to each cup, since these end up quite brittle in the end and you ideally want to end up with bite-sized cups.

IMGP8850

IMGP8846

INGREDIENTS:

(Yields 15-20 cups / 1.36 EUR)

1 ripe persimmon (0.40 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

3 tbsp date syrup (0.10 EUR)

3 tbsp vegan milk (0.04 EUR)

½ tsp ground cinnamon (0.03 EUR)

¼ tsp ground nutmeg (0.02 EUR)

¼ tsp ground cloves (0.02 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cups mixed rolled and instant oats (0.20 EUR)

1 tbsp ground flax seeds (0.03 EUR)

¼ tsp baking powder (0.01 EUR)

½ cup raisins (0.20 EUR)

IMGP8847

IMGP8848

METHOD:

Preheat the oven to 175°C. Peel and finely dice the persimmon. In a bowl, whisk together coconut oil, date syrup, milk, cinnamon, nutmeg, cloves, vanilla and salt. Add in the oats, flax seeds, baking powder, diced persimmon and raisins. Stir until everything is well combined, then scoop the mixture into prepared muffin tin. I used a small ice-cream scoop for easier handling. Use you scoop or a spoon to press the batter into the muffin molds. Bake for 20 minutes, until fragrant and slightly crispy. Allow the oat cups to cool completely in their molds before attempting to remove them. Enjoy as an easy portable breakfast or as a healthy snack.

IMGP8849


Ima već dosta vremena od kada sam kupila dvije japanske jabuke kaki te sam tjednima čekala da dozriju. Sada kada su napokon zrele, nisam imala baš nikakve ideje što bih s njima mogla napraviti. Međutim, miks voća i zobenih pahuljica uvijek mi se čini kao okej plan i tako sam nekako došla do ovih slasnih košarica.

Ja sam svoje napravila u silikonskom kalupu za mini mafine, ali možete slobodno upotrijebiti i običan kalup. Samo ga obavezno obložite papirnatim košaricama, a u svaku posudicu za mafin dodajte malu količinu smjese, pošto su ovi zalogaji u konačnici dosta krhki, pa je idealno da sve možete utrpati u usta u jednom grizu.

SASTOJCI:

(Za 15-20 košarica / 10,05 kn)

1 zrela japanska jabuka – kaki (3,00 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

3 žlice sirupa od datulja (0,75 kn)

3 žlice veganskog mlijeka (0,30 kn)

½ žličice cimeta (0,25 kn)

¼ žličice muškatnog oraščića (0,13 kn)

¼ žličice mljevenih klinčića (0,13 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

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

1 žlica mljevenih sjemenki lana (0,25 kn)

¼ žličice praška za pecivo (0,03 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ogulite i nasjeckajte kaki. U zdjelici pomiješajte kokosovo ulje, sirup od datulja, mlijeko, cimet, muškatni oraščić, klinčiće, vaniliju i sol. Dodajte zobene, lan, prašak za pecivo, sjeckani kaki i grožđice. Miješajte dok se sve ne sjedini, pa smjesu raspodijelite po pripremljenim kalupima za mafine. Ja sam za lakše grabljenje koristila malu žlicu za sladoled. Žlicom još malo utisnite smjesu u kalup za mafine. Pecite 20-tak minuta, dok košarice ne zamiriše i ne zahrskaju se. Pustite da se sve dobro ohladi u kalupima prije nego što krenete vaditi van. Papajte kao lagani prijenosni doručak ili mali zdravi snack.

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)