Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

I’ve always been intimidated by homemade pie crusts as I really don’t understand the whole butter ordeal. I mean, yeah, I see the science behind it, but copious amounts of butter required and fussiness of a dough making process seem a bit excessive. So I simply concluded that pies aren’t worth it.

But then I started thinking, what if I used heavy cream instead of butter? The cream is also quite rich with fats, but of course still lighter than butter. Plus, it’s a wet ingredient, which makes the dough making process far easier. And then I tried it. And a glorious, flakey, delicious pie happened.

Admittedly, this pie does take some work. But you can divide it all up between two or even three days, to make the whole process less daunting. And trust me when I say this, this pie is magnificent and absolutely worth the labor.

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INGREDIENTS:

(Yields 1 pie / 6.15 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the sauce:

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

1 tbsp butter (0.13 EUR)

250 grams oyster mushrooms (1.33 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

½ cup white wine (0.47 EUR)

1 cup crème fraiche (0.67 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough chewy and not flakey. A patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare your chicken by cutting it into small chunks. Toss together with salt, black pepper and paprika. Refrigerate for at least half an hour, but also up to two days in advance. The more the chicken sits in this marinade, the more flavor it will soak up.

Place a non-stick skillet on medium high heat and cook the chicken with a bit of oil until slightly crispy. I find that it’s better to do it in two batches, as this ensures more crispiness and even cooking. While your chicken is cooking, finely dice the onion and chop up oyster mushrooms into small pieces.

Remove all the chicken from the pan and set aside. To the same pan, add a tablespoon of oil and sauté the onion until softened and translucent. Add in the butter, mushrooms, salt and pepper. Stir and cook until the mushrooms reduce in size, for about 5 minutes, before adding in white wine. Simmer for another 2-3 minutes, until alcohol evaporates from the wine. Return the chicken to the pan, remove from heat and stir in crème fraiche and parsley.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared chicken and mushroom filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is cooking. Cut the excess dough, then tightly wrap the top and bottom pie edges together. You can give your pie a light brushing for better crisp and color – you can use egg, oil, butter or crème fraiche for this (I used a bit of crème fraiche).

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Domaće tijesto za pitu mi se uvijek činilo kao nešto strašno i komplicirano jer mi cijela ta procedura oko maslaca nikada nije bila baš najjasnija. Da, shvaćam znanost iza svega, ali enormne količine maslaca i cijela prtljancija oko miješanja tijesta su mi bili previše. Tako da sam jednostavno zaključila da pite nisu za mene.

Ali onda mi je palo na pamet da bi maslac mogla zamijeniti slatkim vrhnjem. I slatko vrhnje je samo po sebi dosta masno, ali je ipak laganije od maslaca. Osim toga, radi se o mokrom sastojku, pa će odmah i tijesto biti jednostavnije za napraviti. Kada sam to isprobala oduševila sam se, a pita mi je ispala savršena, hrskava i ukusna.

Priznajem, oko ove pite ima dosta posla, ali se sve može podijeliti kroz dva ili čak tri dana, pa je onda sve to manje zastrašujuće. A vjerujte mi kada vam kažem da je ova pita tako fina da se sav trud apsolutno isplati.

SASTOJCI:

(Za 1 pitu / 45,98 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za meso:

1 pileća prsa bez kostiju i kože (15,00 kn)

½ žličice soli (0,01 kn)

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

2 žličice slatke paprike (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

1 žlica maslaca (1,00 kn)

250 g bukovača (10,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

½ šalice bijelog vina (3,50 kn)

1 šalica milerama (5,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da tijesto ne bude žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Piletinu narežite na male komadiće i pomiješajte sa solju, paprom i paprikom. Stavite u hladnjak na barem dva sata, ali i do dva dana. Što meso duže bude stajalo u marinadi, to će biti ukusnije.

Neprijanjajuću tavu stavite na srednju vatru i popecite piletinu na malo ulja dok ne bude hrskava. Meni je bolje meso ispeći u dvije ture, kako bi se sve lijepo zahsrskalo. Dok se piletina peče nasjeckajte luk na kockice i gljive narežite na komadiće.

Svu piletinu maknite iz tave i stavite na stranu. U istu tavu dodajte žlicu ulja pa prodinstajte luk dok ne bude staklast i ne omekša. Dodajte maslac, gljive, sol i papar. Promiješajte i kuhajte dok se volumen gljiva ne smanji, oko 5 minuta, pa onda ulijte vino. Krčkajte jedno 2-3 minute da alkohol ispari. Vratite u tavu piletinu, maknite tavu s vatre, te u sve umiješajte mileram.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev od piletine i gljiva, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjoj plahti, kako bi para od kuhanja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu još možete premazati kako bi bila ljepše boje kada se ispeče, a za to možete upotrijebiti jaje, ulje, maslac ili mileram (ja sam upotrijebila malo milerama).

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

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Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

Baked French Toast / Slatki pohani kruh iz pećnice

Have some stale bread on head and feel like eating something sweet for breakfast, brunch, snack, or as an easy desert? This recipe is just for you. It requires about five minutes of effort and is a great way to use up random things you have lying around at home. So don’t feel shy about incorporating some nuts, seeds or fruits into this recipe.

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INGREDIENTS:

(Yields 4 servings / 0.59 EUR per serving / 2.39 EUR for all)

For the French toast

6 thick slices of stale white bread (0.40 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp vanilla sugar (0.13 EUR)

2 tbsp crème fraiche (0.27 EUR)

2 cups milk (0.80 EUR)

2 tbsp butter, melted (0.27 EUR)

1 tbsp plain white sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Caster sugar for serving (0.03 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking dish or a loaf pan with butter and set aside. Cut the bread into small pieces and scatter in a prepared pan. In a bowl, whisk together eggs, salt, vanilla sugar, crème fraiche and milk. Stir in melted butter. Pour this mixture over the bread, making sure to coat the majority of pieces. Now stir the bread well, so that all chunks get soaked. I find that the easiest way is just to get in there with my hands. That way I can also squish the bread around a bit.

Sprinkle the top of bread with a tablespoon of plain white sugar and bake for about 40 minutes, until slightly puffed and crispy on top. Serve with a generous dusting of caster sugar. This will also be great with some fresh berries, jam, chocolate spread, honey and any other sweet paraphernalia you might enjoy.

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Imate doma starog kruha, a jede vam se nešto slatko za doručak, brunch, snack ili kao brzi desert? Ovaj recept je onda baš za vas! Trebate potrošiti oko 5 minuta, te je to ujedno i odličan način za iskoristiti razne ostatke koji vam se možda povlače po doma. Tako da se nemojte ustručavati ovdje dodati i neke orašaste plodove, sjemenke ili voće.

SASTOJCI:

(Za 4 porcije / 4,44 kn po porciji / 17,76 kn za sve)

Za pohani kruh:

6 debelih kriški starog bijelog kruha (3,00 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice vanili šećera (1,00 kn)

2 žlice milerama (2,00 kn)

2 šalice mlijeka (6,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

1 žlica običnog bijelog šećera (0,05 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Šećer u prahu za posluživanje (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite običan protvan ili onaj za kruh i stavite na stranu. Kruh narežite na komadiće veličine zalogaja i raštrkajte po pripremljenom protvanu. U zdjelici razmutite jaja, sol, vanili šećer, mileram i mlijeko. Umiješajte u to rastopljeni maslac. Prelijte tu smjesu preko kruha tako da većina komadića bude pokrivena. Dobro promiješajte kruh da se sve fino natopi, a meni je najjednostavnije to napraviti rukama, pa onda još sve i malo izgnječiti.

Po kruhu posipajte još žlicu običnog šećera, pa pecite oko 40 minuta, dok sve ne nabubri i ne zahrska se. Poslužite posipano sa šećerom u prahu. Ovo bi također bilo super sa nekim svježim bobicama, pekmezom, Nutellom, medom ili nekim drugim slatkim dodatkom po vašem ukusu.

Baked French Toast / Slatki pohani kruh iz pećnice

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

I don’t know about you, but I am ready to get some veggies into my system. The holidays were generally a carb laden rollercoaster, so I think that enough is enough. Therefore, this soup happened. It has an abundance of greens, is light and yet sufficiently filling, but also tastes amazing.

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INGREDIENTS:

(Yields 6 generous servings / 1.41 EUR per serving / 8.44 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large leek (0.53 EUR)

4 carrots (0.40 EUR)

8 large Portobello mushrooms (1.07 EUR)

3 garlic cloves (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

½ of medium sized cauliflower head (0.66 EUR)

2 cups frozen peas (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp miso paste (0.53 EUR)

250 grams rice vermicelli (2.76 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and chop up all of the veggies, mushrooms and tofu. Place a large pot with oil on high heat and sauté the white part of leek for a few minutes until slightly translucent. Add in carrots, mushrooms and garlic, then cook those down for about five minutes. Now throw in the remaining green part of leek, kale, cauliflower, peas, tofu, salt, black pepper and red pepper flakes. Cover everything with veggie broth and bring to a boil. Reduce heat and simmer with a lid cracked open for about 15 minutes, until veggies are softened and cooked through. Remove from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose its health benefits from good bacteria.

While your soup is cooking, cook the rice vermicelli in a separate pot according to cooking instructions to al dente. Once everything is ready, place some rice noodles in a bowl and cover with miso soup. Sprinkle with fresh parsley and serve warm.

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Ne znam za vas, ali ja sam spremna da u sebe ubacim brdo zelenjave. Blagdani su uglavnom bili maraton u prežderavanju ugljikohidratima, pa mislim da tome treba stati na kraj. I tako se desila ova juha koja je nakrcana povrćem, lagana, no ujedno i prilično zasitna i super fina.

SASTOJCI:

(Za 6 izdašnih porcija / 10,60 kn po porciji / 63,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki poriluk (4,00 kn)

4 mrkve (3,00 kn)

8 većih šampinjona (8,00 kn)

3 češnja češnjaka (0,75 kn)

½ srednje glavica kelja (2,50 kn)

½ srednje glavica cvjetače (5,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 dimljeni tofu (7,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

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

6 šalica povrtnog temeljca (3,00 kn)

2 žlice miso paste (4,00 kn)

250 g tankih rižinih rezanaca (20,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte bijeli dio poriluka, sve dok ne postane staklast. Ubacite mrkve, gljive i češnjak, pa kuhajte jedno pet minuta. Sada dodajte preostali zeleni dio poriluka, kelj, cvjetaču, grašak, tofu, sol, papar i čili. Sve zalijte temeljcem i pustite da zavrije. Smanjite vatru, pa krčkajte sa odškrinutim poklopcem 15-tak minuta, dok povrće ne omekša i ne bude kuhano. Maknite s vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija.

Dok vam se juha kuha, skuhajte rižine rezance al dente u posebnom loncu prema uputama na pakiranju. Kada je sve spremno, rižine rezance stavite u zdjelicu pa obilno zalijte miso juhom. Posipajte svježim peršinom i poslužite toplo.

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

Broccoli and Lentil Stew (Vegan) / Varivo od brokule i leće (vegansko)

Hello, friends! We are at the end of 2018 and it’s somewhat hard to believe that a whole year is already over. I hope that 2018 was kind to you, but that 2019 is even better. If you are in a rush to wrap up things before you start with festivities, the recipe below is exactly what you need in order to quickly put some delicious and nutritious food on the table.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.90 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

1 head of broccoli (1.00 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 box tomato puree (0.47 EUR)

1 can diced tomatoes (0.67 EUR)

2 cups dried red lentils (1.33 EUR)

4 cups vegetable broth (0.27 EUR)

Small bunch of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Also, don’t throw away your broccoli stems! Those are totally edible and packed with nutrients. Just peel and discard the outer layer of the stem and finely chop up the rest. Rinse lentils in a colander under running water.

Add oil to a big pot on high heat and saute the onions for a few minutes, until slightly translucent. Dump in minced garlic and chopped broccoli stem and cook for about five minutes, to soften a bit. Reserve the broccoli florets for later. Add in Hungarian and smoked paprika, coriander, garlic powder, salt, black pepper and bay leaf. Stir for about a minute, just until the flavors from spices bloom. Now add in Gochujang, tomato puree, diced tomatoes, lentils and veggie broth, give a good stir and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 30 minutes, while stirring occasionally. After 30 minutes, add in broccoli florets and parsley. Stir and cook for another 5-10 minutes, until the broccoli is cooked to your liking.

Serve warm or save for later, as this dish reheats wonderfully.

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Dragi moji, došli smo do kraja 2018! Iskreno, teško mi je povjerovati da je prošla već cijela godina. Nadam se da vam je 2018. bila dobra, ali svakako vam želim da vam 2019. bude još bolja. Ako ste u žurbi da sve pozavršavate prije nego započnete sa slavljem, ovaj je recept baš ono što vam treba da brzo na stol stavite nešto ukusno i zdravo.

SASTOJCI:

(Za 6 porcija / 6,05 kn po porciji / 36,31 kn za sve)

2 žlice suncokretovog ulja (0.20 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 brokula (7,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica korijandera (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,10 kn)

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

1 tetrapak pasirane rajčice (3,50 kn)

1 konzerva sjeckane rajčice (5,00 kn)

2 šalice crvene leće (10,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Nemojte ni slučajno baciti stabljiku od brokule jer je ne samo jestiva, već i nutritivno jako bogata. Jednostavno ogulite vanjski sloj stabljike i to bacite, a ostatak fino nasjeckajte. Leću isperite u cjediljci pod tekućom vodom.

Ulje stavite u veći lonac na jaku vatru, pa par minuta dinstajte luk dok ne postane staklast. Dodajte češnjak i sjeckanu stabljiku brokule, te kuhajte jedno pet minuta da sve malo omekša. Cvjetiće brokule stavite na stranu za kasnije. Ubacite slatku i dimljenu papriku, korijander, češnjak u prahu, sol, papar i lovorov list. Sve promiješajte i ostavite samo minutu dok začini ne zamiriše. Sada dodajte Gochujang, pasiranu i sjeckanu rajčicu, leću i povrtni temeljac, dobro promiješajte i pustite da zavrije. Smanjite vatru pa uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko 30 minuta. Nakon 30 minuta dodajte cvjetiće brokule i svježi peršin, promiješajte te kuhajte još 5-10 minuta, dok brokula ne bude kuhana po vašem ukusu

Poslužite odmah ili spremite za kasnije, jer se ovo jelo super podgrijava.

Broccoli and Lentil Stew (Vegan) / Varivo od brokule i leće (vegansko)

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Merry Christmas, dear friends! I hope you had a lovely and relaxing time. And that there was plenty of good food. 🙂

Since the festivities are still in full swing, I bring you something quick and easy, but also a bit fancy looking. This salad is definitely more of a concept, than it is a recipe, but it is definitely gonna up your holiday table game. Also, it will work great either as an antipasto, or as a full meal if served with a nice hunk of crusty bread.

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INGREDIENTS:

(Yields 1-2 servings / 3.40 EUR)

¼ cup of balsamic vinegar (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Large handful of fresh baby spinach (0.67 EUR)

6 large cherry tomatoes (0.80 EUR)

1 ball of mozzarella cheese (0.80 EUR)

3-4 thin slices of prosciutto (0.67 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down. You can always prepare more balsamic reduction ahead of time and store it in the fridge, as it will keep there for weeks.

Prepare everything else once the balsamic reduction is done and cooled. Rinse and pat dry baby spinach and tomatoes. Cut the tomatoes into quarters. Arrange the spinach on a large plate and scatter tomato quarters on top. Season with a good drizzle of balsamic reduction and olive oil, then sprinkle with salt and pepper. Tear the mozzarella ball and prosciutto slices into bite sized pieces and scatter on top of the veggies. Add a bit more balsamic reduction, olive oil and black pepper. Serve immediately.

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Dragi prijatelji, sretan vam Božić! Nadam se da ste se lijepo proveli i opustili. I naravno, da ste uživali u puno fine hrane. 🙂

Obzirom kako nam slavlja i dalje traju, evo vam jedna jednostavna i brza salata, koja također izgleda i prilično fensi. Iako je ovo više nekakav koncept, nego pravi recept, definitivno će vam podignuti blagdanski stol. Također, ovu salatu možete poslužiti i kao hladno predjelo, ali i kao glavno jelo uz neki lijepi komad hrskavog kruha.

SASTOJCI:

(Za 1-2 porcije / 25,42 kn)

¼ šalice aceta balsamica (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

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

Veliki pregršt svježeg baby špinata (5,00 kn)

6 velikih cherry rajčica (6,00 kn)

1 loptica mozzarelle (6,00 kn)

3-4 tanke šnite pršuta (5,00 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio. Možete slobodno pripremiti veću količinu pa višak čuvati u hladnjaku, pošto će držati i nekoliko tjedana.

Kada je reducirani aceto spreman i ohlađen, priredite sve ostalo. Operite i kuhinjskim ručnikom posušite špinat i rajčice. Rajčice narežite na četvrtine. Špinat rasporedite po velikom tanjuru i po njemu raštrkajte kriške rajčica. Dobro začinite sa reduciranim acetom, maslinovim uljem, soli i paprom. Mozzarellu i pršut natrgajte na komadiće veličine zalogaja, pa rasporedite po špinatu i rajčicama. Dodajte još mrvicu acceta, maslinovog ulja i crnog papra, te odmah poslužite.

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Walnut Sandwich Cookies / Išleri

These cookies are, hands down, my favorite cookies. They are pretty mainstream in Croatia, but I’ve only managed to successfully make them this year. They do require a bit more work, but make such a cute edition to a holiday table that I decided to tackle with them this year again.

The first time I’ve made these cookies, my egg cream filling was a complete disaster which wouldn’t hold together, so my cookies quickly turned into a hot mess. This year, however, I opted for a thick vanilla pudding filling and that worked like a charm.

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INGREDIENTS:

(Yields about 20-30 cookies / 3.83 EUR)

For the cookie batter:

6 tbsp butter, softened at room temperature (0.80 EUR)

4 tbsp vanilla sugar (0.27 EUR)

2 cups ground walnuts (1.07 EUR)

1 cup all-purpose flour (0.07 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the pudding filling:

1 vanilla pudding dry mix of your choice, which normally yields 500 ml of pudding (0.53 EUR)

2 tbsp sugar (0.01 EUR)

1 and ½ cups milk (0.40 EUR)

For the chocolate glaze:

2 rows dark chocolate (0.53 EUR)

1 tbsp butter (0.13 EUR)

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METHOD:

Whisk together butter and sugar until smooth and creamy. Add in walnuts, flour and salt. Mix until a dough forms and as needed add a bit of plant based milk. I opted for plant based, so the cookies would have a longer shelf life, but you are more than welcome to use dairy milk instead, if you plan on eating them up quickly. Wrap the cookie dough in cling foil and refrigerate for at least an hour, or for 2-3 days in advance.

When ready to bake, remove the dough from fridge and allow it to sit at room temperature for 10-15 minutes, so it’s easier to roll out. Preheat the oven to 175°C and line a baking tray with parchment paper. Roll the dough out between two sheets of parchment paper and cut into desired shapes. I decided to cut mine into two sizes, for a bit of variety. Place the cut cookies on a prepared baking tray and bake for 8-10 minutes.

The cookies will still be soft when they come right out of the oven, but don’t worry, they’ll firm up as they cool. Allow the cookies to cool for about 5 minutes on their baking tray, then gently move them to a wire rack to cool completely. At this point you can store the cookies in a cool, dark place for a couple of weeks at least, so they are great to bake in advance.

When ready to assemble the cookie sandwiches, cook a thick pudding, using only about 2/3 of the milk amount recommended on the pudding sachet. Allow pudding to cool down a bit before transferring into a piping bag. Pipe the pudding onto half of the cookies.

To make a chocolate glaze, melt the chocolate with butter. Cover the other half of cookies with melted chocolate, then place them on top of the pudding halves. Store the sandwich cookies in your fridge in an airtight container, where they will keep for up to five days.

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Išleri su mi najdraži keksi, a iako su relativno uobičajena vrsta kolača, meni su tek ove godine prvi puta uspjeli. Oko njih možda ima malo više posla, ali su tako lijepi dodatak blagdanskom stolu da sam se odlučila ponovo sa njima uhvatiti u koštac.

Prvi puta kada sam ih radila, krema od jaja mi se nikako nije htjela stisnuti i keksi su na kraju plivali u jajima. Ove godine sam odlučila odmah smanjiti mogućnost takve katastrofe, tako da sam umjesto kreme od jaja išlere odlučila puniti sa gustim pudingom od vanilije.

SASTOJCI:

(Za oko 20-30 keksa / 28,66 kn)

Za tijesto:

6 žlica maslaca, omekšanog na sobnoj temperaturi (6,00 kn)

4 žlice vanili šećera (2,00 kn)

2 šalice mljevenih oraha (8,00 kn)

1 šalica glatkog brašna (0,50 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za puding kremu:

1 vrećica pudinga od vanilije za 500 ml pudinga (4,00 kn)

2 žlice šećera (0,10 kn)

1 i ½ šalica mlijeka (3,00 kn)

Za čokoladnu glazuru:

2 reda tamne čokolade (4,00 kn)

1 žlica maslaca (1,00 kn)

PRIPREMA:

Miješajte maslac i šećer dok ne budu glatki i kremasti. Dodajte orahe, brašno i sol. Miješajte dok se ne formira tijesto, a po potrebi dodajte mrvicu mlijeka. Ja sam se odlučila za vegansko mlijeko kako bi mi suhi keksi mogli dulje stajati, ali vi slobodno upotrijebite obično mlijeko ako mislite kekse brzo pojesti. Tijesto umotajte u prijanjajuću foliju i ostavite u hladnjaku barem sat vremena, ili do 2-3 dana.

Kada ste spremni za pečenje, izvadite tijesto iz hladnjaka 10-15 minuta ranije kako bi malo otpustilo i da ga lakše možete razvaljati. Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Razvaljajte tijesto između dva papira za pečenje i režite u željene oblike. Ja sam svoje rezala u dvije različite veličine. Izrezane kekse preselite na pripremljeni protvan i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stvrdnuti kako se budu hladili. Pustite da se keksi pet minuta hlade na protvanu prije nego ih nježno preselite na rešetku i tako ohladite do kraja. Ovakve gotove kekse možete čuvati na suhom, hladnom mjestu barem par tjedana, tako da ih možete ispeći unaprijed.

Kada ste spremni za zgotoviti išlere, skuhajte gusti puding, i to tako da upotrijebite oko 2/3 mlijeka od onoga što je navedeno u uputama na pakiranju. Pustite da se puding malo ohladi prije nego ga preslite u vrećicu za kreme. Puding istisnite na polovicu keksa.

Za glazuru, rastopite čokoladu sa maslacem. Preostalu polovicu keksa pokrijte glazurom, pa spojite kekse sa polovicama s pudingom. Gotove išlere čuvajte u hladnjaku u hermetički zatvorenoj posudi do pet dana.

Walnut Sandwich Cookies / Išleri