Author: Crunch Crunch Away

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

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If you are a fan of sauerkraut and quick meals, definitely give this one a go. I’ve had some homemade sauerkraut on hand to use up in this dish and it turned out fantastic. My sauerkraut was a combo of cabbage and carrots which gave the dish some additional sweetness. It all paired really well with smoky sausages and I can’t wait to make this again. Also, since my sauerkraut was pretty salty, no additional salt was needed in the dish.

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INGREDIENTS:

(Yields 4 servings / 0.68 EUR per serving / 2.70 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 medium sized sausage (1.00 EUR)

2 cups sauerkraut (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 tbsp tomato puree (0.27 EUR)

½ tsp smoked paprika (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tsp brown sugar (0.01 EUR)

1 bay leaf (0.01 EUR)

4 medium sized potatoes (0.40 EUR)

2 cup veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Slice the sausage into coins. Add oil and onion to a skillet on medium heat and saute for a few minutes until translucent. Add in the sausage, sauerkraut and garlic, stir and cook briefly to slightly caramelize. Now add in tomato puree, smoked and Hungarian paprika, garlic powder, red pepper flakes, black pepper, parsley, sugar, bay leaf, potatoes and broth. Give it all a good stir, bring to a rolling boil and reduce heat to a gentle simmer. Cook with a lid cracked open for 30 minutes until the potatoes are softened. Be sure to give it a good stir from time to time and add in a splash of water if needed. Serve warm.

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Ako ste ljubitelj kiselog zelja i brzih jela, definitivno isprobajte recept u nastavku. Ja sam upotrijebila svoje domaće kiselo zelje i konačni je rezultat ispao savršen. Također, u mojem je zelju bilo i malo ribane mrkve koja je jelu dala još malo ekstra slatkoće. Sve se to odlično sparilo sa dimljenim kobasicama i jedva čekam ponovno pripremiti ovaj recept. Također, pošto je moje zelje bilo dosta slano, uopće ništa nije trebalo dodatno soliti.

SASTOJCI:

(Za 4 porcije / 5,04 kn po porciji / 20,15 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 srednje velika kobasica (7,50 kn)

2 šalice kiselog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice dimljene paprike (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

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

1 žlica sušenog peršina (0,50 kn)

1 žličica smeđeg šećera (0,10 kn)

1 lovorov list (0,10 kn)

4 veća krumpira (3,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kobasicu narežite na tanke novčiće. Ulje i luk stavite u dublju tavu na srednjoj vatri te dinstajte nekoliko minuta da luk postane staklast. Ubacite kobasicu, zelje i češnjak, promiješajte te kratko kuhajte dok se sve blago ne karamelizira. Sada dodajte koncentrat rajčice, dimljenu i slatku papriku, češnjak u prahu, čili, papar, peršin, šećer, lovor, krumpire i temeljac. Dobro promiješajte, pustite da zavrije, pa smanjite vatru. Krčkajte sa odškrinutim poklopcem 30-tak minuta dok se krumpiri skroz ne skuhaju i ne omekšaju, s time da s vremena na vrijeme sve dobro promiješate, a prema potrebi dodate još mrvicu vode. Poslužite toplo.

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

Fermented Black Radish and Carrots (vegan) / Fermentirana crna rotkva i mrkva (vegansko)

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I already gushed over my excitement over discovering the joys of lacto-fermentation in this post here, so if you’re interested in another easy recipe idea, keep reading on. Since it’s very important to have 2-3% of salt ratio to the total amount of all the other ingredients, I strongly suggest using a kitchen scale for all of your lacto-fermentation projects.

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INGREDIENTS:

(0.81 EUR)

200 grams of finely sliced black radish (0.40 EUR)

200 grams of shredded carrots (0.40 EUR)

200 grams of water (–)

15.00 grams of salt (0.01 EUR)

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METHOD:

In a bowl, mix together the radish and carrots. Transfer into a clean glass jar. Dissolve salt in water then pour over the veggies. Use a weight or a simple freezer bag filled with a bit of clean water to keep the veggies submerged. Leave the jar loosely covered to ferment at room temperature for about 7-14 days, out of draft and direct sunlight.

After the first day you’ll notice small bubbles starting to form and that means that the veggies have started to ferment. If you start to notice yeast building up on top, just scoop it up and discard, but don’t worry, the veggies are still going to be good. If, however, you notice mold, I would strongly advise discarding the whole batch and starting over.

After 7 days you can taste the veggies and see if they have fermented to your liking. For more tanginess, leave them out longer. If you are happy with the taste, close the jars tightly and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. The refrigerated veggies will not go bad for months and will only develop additional acidity as time goes by.

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Već sam ranije pisala o svojem oduševljenju sa radostima laktofermentacije u ovom postu ovdje, pa ako ste sada zainteresirani za još jedan receptić, nastavite čitati. Pošto je omjer od 2-3% soli u odnosu na ostale sastojke ključan za uspješno kiseljenje, moja vam je preporuka da u svim projektima ove vrste uvijek koristite kuhinjsku vagu.

SASTOJCI:

(6,05 kn)

200 g tanko narezane crne rotkve (3,00 kn)

200 g sitno ribane mrkve (3,00 kn)

200 g vode (–)

15,00 g soli (0,05 kn)

PRIPREMA:

U zdjeli pomiješajte rotkvu i mrkve, te ih preselite u čistu staklenku. Rastopite sol u vodi, pa prelijte preko povrća. Sa utegom za kiseljenje ili običnom vrećicom koju ste napunili čistom vodom poklopite povrće kako bi ono ostalo potopljeno. Teglicu labavo poklopite i pustite da sve fermentira na sobnoj temperaturi dalje od propuha i sunčevog svjetla 7-14 dana.

Već nakon prvog dana primijetiti ćete kako se u staklenci formiraju sitni mjehurići, a to je znak da je fermentacija započela. Ako u toku fermentacije primijetite da se na vrhu počinju skupljati kvašćeve gljivice, samo ih odstranite i povrće će i dalje biti skroz ok. S druge strane, ako pak primijetite plijesan, moja vam je preporuka da ipak sve bacite i krenete ispočetka.

Nakon tjedan dana kušajte povrće da vidite da li je zakiseljeno po vašem ukusu. Za više kiseline, ostavite da fermentira još koji dan, no ako ste zadovoljni, čvrsto zatvorite staklenku i preselite u hladnjak. Fermentacija će se i dalje nastaviti u hladnjaku, ali će biti puno sporija. U hladnjaku vam povrće može trajati mjesecima, a s vremenom će se samo dodatno zakiseliti.

Fermented Black Radish and Carrots (vegan) / Fermentirana crna rotkva i mrkva (vegansko)

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

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Y’all know I love one pot dishes and I love pasta. Hence, one pasta dishes are pretty high on my list of life’s priorities. Spaghetti Puttanesca have been around for ages, so here’s my own version of this Italian classic.

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INGREDIENTS:

(Yields 4 servings / 1.16 EUR per serving / 4.63 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 cups cherry tomatoes (1.33 EUR)

4 salted anchovies (0.53 EUR)

4 sundried tomatoes (0.27 EUR)

6 garlic cloves (0.20 EUR)

½ cup pitted olives (0.40 EUR)

Good pinch of red pepper flakes (0.02 EUR)

1 tsp dried oregano (0.07 EUR)

400 grams dried spaghetti (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

2 cups water (–)

½ cup finely shredded hard cheese (0.80 EUR)

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METHOD:

Add the olive oil and cherry tomatoes to a deep skillet on medium heat. Bring to a sizzle, cover with a lid and cook for about 5-10 minutes, until tomatoes are blistered and softened, while giving it an occasional stir. In the meantime, finely chop up anchovies and sundried tomatoes, thinly slice garlic and roughly chop up the olives.

Once the tomatoes are blistered, add in anchovies, sundried tomatoes, garlic, olives, red pepper flakes and oregano. Cook for a few minutes until everything is fragrant before adding in spaghetti, salt, pepper and water. Make sure that the spaghetti is covered in water, bring to a gentle simmer, cover tightly with a lid and reduce heat. Cook on low for about 10-15 minutes until the spaghetti are cooked through, while giving a gentle stir every now and then. If needed, add in a splash more of water.

Serve immediately, sprinkled generously with finely shredded hard cheese like Grana Padano or Parmigiano Reggiano.

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Već i vrapci na granama znaju da obožavam jela koja se kuhaju u jednom loncu i obožavam tjesteninu. Stoga tjestenina iz jednog lonca kotira prilično visoko na ljestvici mojih životnih prioriteta. Špageti Puttanesca kao koncept postoje već preko pedeset godina, a ovo je moja verzija talijanskog klasika.

SASTOJCI:

(Za 4 porcije / 8,66 kn po porciji / 34,63 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 šalice cherry rajčica (10,00 kn)

4 slana inčuna (4,00 kn)

4 sušene rajčice (2,00 kn)

6 češnjeva češnjaka (1,50 kn)

½ šalice odkoštenih maslina (3,00 kn)

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

1 žličica sušenog origana (0,50 kn)

400 g sušenih špageta (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vode (–)

½ šalice fino ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Maslinovo ulje i cherry rajčice ubacite u dublju tavu na srednjoj vatri. Kada počne krčkati poklopite i kuhajte 5-10 minuta da se rajčice blago karameliziraju, s time da povremeno sve promiješate. U međuvremenu nasjeckajte inčune i sušene rajčice, češnjak narežite na tanke ploške, te grubo narežite masline.

Kad se cherry rajčice karameliziraju u tavu dodajte inčune, sušene rajčice, češnjak, masline, čili i origano. Kuhajte koju minutu da sve zamiriši prije nego ubacite i špagete, sol, papar i vodu. Vodite računa o tome da su špageti potopljeni, pa pustite da sve zavrije i čvrsto poklopite. Smanjite vatru i krčkajte 10-15 minuta dok špageti ne budu gotovi, a povremeno sve dobro promiješajte. Po potrebi dodajte još mrvicu vode.

Poslužite odmah sa dobrom dozom ribanog tvrdog sira tipa parmezan ili Grana Padano.

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

Small Batch Roasted Plum Jam (vegan) / Mala tura pekmeza od pečenih šljiva (veganski)

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This year the warm weather lingers on, even though November looms right at our doorstep. We’re still going for walks in short sleeves which is incredible, as this time of the year is usually rain, mists and gloom, which generally means sweater weather. But, hey, I am definitely not complaining.

The early autumn fruits are also still abundant so I managed to score some lovely plums at the marketplace and decided to make a small batch of jam. For this recipe I decided to roast the plums which gave them a super rich and deep flavor. Also, this meant that I didn’t have to hover over the stove and stir the jam, so the roasting technique is awesome for such small batches.

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INGREDIENTS:

(Yields 2 jars / 0.60 EUR per jar / 1.20 EUR for all)

1 kilo of plums (1.07 EUR)

1 cup of sugar (0.13 EUR)

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METHOD:

Prepare the jars and lids by washing them in hot soapy water. Preheat the oven to 200°C. Wash, core and chop up the plums, making sure to discard any suspicious looking bits. Place the chopped plums in an oven-safe heavy pot, stir in four tablespoons of sugar, cover with a lid and roast for about one hour. Stir the plums once halfway through.

After one hour stir in the remaining sugar and roast uncovered for additional 20 minutes. The jam might look quite runny, but don’t worry, it’s going to thicken as it cools down. Use an immersion blender to lightly pulse the jam, then transfer to prepared jars. Since this was such a small batch I decided to store my jam in the refrigerator, but for bigger batches and safe long-term storage definitely run the jars through hot water bath.

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Ove godine još uvijek uživamo u toplom vremenu, iako nam je studeni već pred vratima. Mi još uvijek imamo tu sreću da u šetnje idemo u kratkim rukavima, što je pravo čudo obzirom kako je inače ovo doba godine uglavnom u znaku kiše, magle i debelih džempera. Ali ja se naravno ne žalim.

Rano jesensko voće je i dalje prisutno u izobilju, tako da sam neki dan na placu uzela krasne šljive za malu turu pekmeza. Za ovaj sam se recept odlučila šljive ispeći u pećnici, što im je dalo divnu bogatu i duboku aromu. Osim toga, to je značilo da ne moram stalno lebdjeti oko štednjaka i miješati pekmez kako se kuha, pa je ovakva tehnika pečenja odlična za takve minijaturne porcije pekmeza.

SASTOJCI:

(Za 2 teglice / 4,50 kn po teglici / 9,00 kn za sve)

1 kg šljiva (8,00 kn)

1 šalica šećera (1,00 kn)

PRIPREMA:

Pripremite teglice i poklopce tako da ih dobro operete u toploj vodi sa deterdžentom, a pećnicu zagrijte na 200°C. Operite, očistite i na komadiće narežite šljive, s time da obavezno bacite sve sumnjive dijelove. Nasjeckane šljive ubacite u teški lonac koji smije u pećnicu i pomiješajte sa 4 žlice šećera. Poklopite i pecite jedan sat, s time da šljive u međuvremenu jednom promiješate.

Nakon jednog sata umiješajte preostali šećer i pecite otklopljeno još 20 minuta. Pekmez vam se možda bude činio jako rijetkim, ali budite bez brige jer će se još zgusnuti kako se bude hladio. Po želji štapnim mikserom još malo usitnite pekmez, pa preselite u pripremljene teglice. Pošto sam radila ovako malu porciju, ja sam odlučila pekmez jednostavno čuvati u hladnjaku, no ako budete radili veće ture i da budete sigurni da se pekmez neće pokvariti, svakako vam savjetujem da pune teglice još obradite u vodenoj kupelji.

Small Batch Roasted Plum Jam (vegan) / Mala tura pekmeza od pečenih šljiva (veganski)

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

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I’ve been on a big burrito kick lately and I’ve basically been wrapping up pretty much anything in a tortilla. These meals are awesome, not only because they are super versatile, but also because they are portable. It’s incredibly easy to make a bunch of burritos in advance and then just wrapping the extras in cling foil to freeze or take to work the next day.

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INGREDIENTS:

(Yields 6 burritos / 1.17 EUR per burrito / 6.99 EUR for all)

For the lentils:

2 tbsp olive oil (0.09 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

2 green peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp tomato paste (0.27 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 and ½ cups precooked lentils (0.60 EUR)

½ cup water (–)

To assemble burritos:

6 large tortillas (1.60 EUR)

2 cups shredded cheese (1.07 EUR)

2 tomatoes (0.53 EUR)

¼ cup pickled jalapenos (0.20 EUR)

Optional for serving:

Sour cream (0.40 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a deep skillet on medium heat then add in the oil, onions and green and red peppers. Cook for about 5-10 minutes, until the peppers are softened and slightly caramelized. Add in minced garlic, tomato paste, garlic powder, Hungarian and smoked paprika, salt, black pepper, red pepper flakes and basil. Give a good stir and cook for a minute or two until the spices become fragrant before adding in parsley, lentils and water. Stir and simmer uncovered for 5-10 minutes, until the water has evaporated and all the flavors are combined. Turn off heat and get ready to assemble the burritos.

While the lentils are cooking preheat the oven to 180°C. Scoop the lentils onto the tortillas, then top with shredded cheese, diced fresh tomatoes and a few jalapeno slices. Wrap up the burritos and place on parchment lined baking sheet. Repeat until all of the ingredients are used up. Bake the burritos for 10-15 minutes, until slightly crisped up. Serve immediately with a dollop of sour cream.

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U zadnje sam vrijeme poludila za burritosima i manje-više sve što mogu umatam u tortilje. Takvi obroci su mi skroz super, ne samo iz razloga što ih možete modificirati na sto načina, već i zato jer su prijenosi. Vrlo je jednostavno pripremiti hrpu burritosa unaprijed, pa višak onda umotati u prijanjajuću foliju i smrznuti ili jednostavno drugi dan ponijeti na posao.

SASTOJCI:

(Za 6 burritosa / 8,72 kn po burritu / 52,32 kn za sve)

Za leću:

2 žlice maslinovog ulja (0,66 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

2 zelene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 i ½ šalica kuhane leće (4,50 kn)

½ šalice vode (–)

Za složiti burritose:

6 velikih tortilja (12,00 kn)

2 šalice ribanog sira (8,00 kn)

2 rajčice (4,00 kn)

¼ šalice ukiseljenih jalapenosa ili feferona (1,50 kn)

Po želji za posluživanje:

Kiselo vrhnje (3,00 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Stavite dublju tavu na srednju vatru pa u nju dodajte ulje, luk i crvene i zelene paprike. Dinstajte 5-10 minuta dok paprike ne omekšaju i blago se karameliziraju. Ubacite sjeckani češnjak, koncentrat rajčice, češnjak u prahu, slatku i dimljenu papriku, sol, papar, čili i bosiljak. Dobro promiješajte i kuhajte samo minutu-dvije da začini zamiriše prije nego dodate peršin, leću i vodu. Opet promiješajte pa krčkajte otklopljeno 5-10 minuta da voda ispari, a okusi se prožmu. Maknite sa vatre i složite burritose.

Dok se leća kuha zagrijte pećnicu na 180°C. Leću stavite na tortilju, pa posipajte ribanim sirom, sjeckanim rajčicama i sa par komadića jalapenosa (ili feferona). Zamotajte burrito, pa stavite na protvan obložen papirom za pečenje. Ponavljajte dok ne iskoristite sve sastojke. Pecite burritose 10-15 minuta da se blago zahrskaju. Poslužite odmah sa malo kiselog vrhnja.

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

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If you’re in a mood for a cozy soup recipe, you’ll love this one. The sweet potato and carrot combo will ensure lovely sweet and earthy flavors. Of course, as are 99% of things on this blog, this soup is cheap and easy to make.

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INGREDIENTS:

(Yields 6 servings / 0.51 EUR per serving / 3.07 EUR for all)

2 tbsp sunflower seed oil (0.09 EUR)

1 large onion (0.10 EUR)

1 large sweet potato (1.00 EUR)

6 carrots (0.60 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in the oil, onion, sweet potato and carrots. Saute for about 10 minutes, until the veggies are slightly caramelized. Add in the tomato paste, salt, black pepper, red pepper flakes, garlic powder, paprika, curry powder, oregano, basil, parsley and veggie broth, then bring to a rolling boil. Reduce heat and simmer with a lid cracked open for 30 minutes.

After 30 minutes turn off heat and pulse everything with an immersion blender until smooth and creamy. You can also reserve some of the chunks aside if you’re in a mood for some texture in your soup. Serve warm. This soup also freezes and reheats well, so go ahead and whip up some extra portions.

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Ako ste raspoloženi za neku finu juhicu, ova bi vam se mogla svidjeti jer kombinacija batata i mrkve daje odličnu slatku i duboku aromu. Naravno, kao što je slučaj sa 99% ostalih stvari na ovom blogu, ova juha je jeftina i jednostavna za pripremu.

SASTOJCI:

(Za 6 porcija / 3,74 kn po porciji / 22,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 veliki batat (7,50 kn)

6 mrkvi (4,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

2 žličice curry praha (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, batat i mrkve. Dinstajte desetak minuta da se sve blago karamelizira. Sada ubacite koncentrat rajčice, sol, papar, čili, češnjak, papriku, curry, origano, bosiljak, peršin i temeljac. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem jedno pola sata.

Nakon 30 minuta maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Ako ste raspoloženi za nešto teksture, dio juhe odgrabite prije blendanja i sačuvajte sa strane. Poslužite toplo. Ova se juhica super smrzava i podgrijava, pa obavezno skuhajte koju porciju više.

Sweet Potato and Carrot Soup (vegan) / Juha od batata i mrkve (veganska)

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

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Have you already tried making Kimchi at home? If so, then you probably have abundance of it and may be searching for ideas to throw Kimchi into other dishes. This stew is just the thing and is unbelievably simple to make and delicious. Honestly, my expectations were pretty low, but I ended up being pleasantly surprised by the outcome, so this will definitely end up in our regular food rotation.

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INGREDIENTS:

(Yields 4 servings / 1.23 EUR per serving / 4.93 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsnip (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 block of smoked tofu (1.00 EUR)

4 cups veggie broth (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

200 grams glass noodles (1.33 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Drain and dice the smoked tofu. Add oil, onion, carrot and parsnip to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in tomato paste, Kimchi, tofu, veggie broth and soy sauce. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about 20 minutes. Turn off heat, add in sesame oil and noodles then put the lid back on and let sit for around five minutes until the noodles are cooked through from residual heat. Serve warm. This also reheats great and will only taste better on the next day, so be sure to make a few extra servings.

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Jeste li već probali kod kuće napraviti Kimchi? Ako da, onda sigurno imate tonu Kimchija i počeli ste izmišljati načine kako ga sve ubaciti u neka druga jela. Ovo varivo je onda baš prava stvar za vas, a veoma je lako za pripremiti i stvarno ukusno. Iskreno, moja su očekivanja bila poprilično niska, ali sam se baš ugodno iznenadila koliko je sve ispalo fino, tako da će Kimchi varivo sigurno biti ubačeno u naš redovni meni.

SASTOJCI:

(Za 4 porcije / 9,24 kn po porciji / 36,95 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

1 pastrnjak (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 kocka dimljenog tofua (7,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

200 g tankih rižinih rezanaca (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ocijedite i na kocke narežite dimljeni tofu. Dodajte ulje, luk, mrkve i pastrnjak u lonac na jaku vatru. Dinstajte jedno pet minuta da se sve lagano karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte samo minutu prije nego ubacite i koncentrat rajčice, Kimchi, tofu, temeljac i soja sos. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta. Maknite sa vatre, dodajte sezamovo ulje i rezance, pa poklopite i ostavite pet minuta da se rezanci skuhaju od preostale topline. Poslužite toplo. Ovo jelo se također super podgrijava, a sljedećeg će dana biti još bolje, pa definitivno skuhajte koju porciju više.

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Crunch Crunch Away, , , , , , , , 2 Comments

Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil then fry up the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions, peppers and cabbage. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

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

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk, paprike i kupus. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

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If you’ve been tuning in lately, you already know that fermented foods have been my new area of interest. In particular, I’ve been trying out lacto-fermentation with various veggies and the most logical and easiest recipe is the one for sauerkraut. The secret of successful lacto-fermentation are a sufficient amount of salt, which should be 2-3% from the total amount of all veggies and liquids you are fermenting, and keeping the veggies in anaerobic environment (basically, submerged under water) where good bacteria can thrive.

For the following sauerkraut recipe I decided to throw in a bit of grated carrots for additional sweetness. Since the cabbage and carrots are both finely shredded and yield a fair amount of liquid when salted and pressed, no additional water is needed to create the required anaerobic conditions.

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INGREDIENTS:

(0.75 EUR)

900 grams of thinly shredded cabbage (0.67 EUR)

100 grams of shredded carrots (0.07 EUR)

25.00 grams of salt (0.01 EUR)

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METHOD:

In a bowl, mix together shredded cabbage, carrots and salt. Using your hands squeeze and mash the veggies for a few minutes. You’ll notice a good amount of water starting to come out of the veggies, so keep working until the veggies are soft and pliable.

Transfer the veggies to a clean glass jar and work to pack them down tightly. Pour the remaining liquid on top. Use a weight or a simple freezer bag filled with a bit of clean water to keep the veggies submerged. Leave the jars loosely covered to ferment at room temperature for about 7-14 days, out of draft and direct sunlight.

After the first day you’ll notice small bubbles starting to form and that means that the veggies have started to ferment. If you start to notice yeast building up on top, just scoop it up and discard, but don’t worry, the veggies are still going to be good. If, however, you notice mold, I would strongly advise discarding the whole batch and starting over.

After 7 days you can taste the veggies and see if they have fermented to your liking. For more tang, leave them out longer. If you are happy with the taste, close the jars tightly and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. Once refrigerated, sauerkraut will not go bad for months and will only develop additional acidity as time goes by.

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Ako ste u zadnje vrijeme navraćali na moj blog, možda ste primijetili da sam se zainteresirala za fermentiranu hranu. Točnije, bavila sam se sa lakto-fermentacijom i isprobavala razno povrće. Najlogičniji i najjednostavniji recept je onaj za kiselo zelje, a tajna uspješne lakto-fermentacije su dovoljna količina soli, koja treba varirati u rasponu od 2-3% od ukupne mase svog povrća i tekućine, te da se povrće nalazi u anaerobnoj okolini (odnosno, potopljeno pod vodu), gdje dobre bakterije imaju povoljne uvjete za rast.

U recept za kiselo zelje u nastavku odlučila sam dodati i malo ribane mrkve za malo slatkoće. Pošto su i zelje i mrkva jako fino ribani i kada se stisnu daju dobru količinu tekućine, nije bilo potrebno dodavati još vode za anaerobne uvjete.

SASTOJCI:

(5,60 kn)

900 g fino ribanog kupusa (5,00 kn)

100 g ribane mrkve (0,50 kn)

25,00 g soli (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte skupa kupus, mrkvu i sol. Rukama gnječite povrće nekoliko minuta dok iz njih ne krene izlaziti voda. Gnječite još malo da povrće omekša.

Povrće preselite u čistu staklenku i utisnite ga u dno posude. Svu preostalu tekućinu prelijte preko povrća, pa povrće pritisnite ili utegom za hranu, ili jednostavno vrećicu za smrzavanje napunite čistom vodom, zavežite i to upotrijebite kao uteg, a sve kako bi povrće ostalo potopljeno. Posudu sa povrćem ostavite labavo poklopljenu da fermentira na sobnoj temperaturi 7-14 dana, dalje od propuha i direktnog sunčevog svjetla.

Već nakon prvog dana primijetiti ćete kako se u posudi formiraju sitni mjehurići, a to znači da je fermentacija počela. Ako se na vrhu slučajno počnu nakupljati kvaščeve gljivice, nemojte se brinuti. Samo ih maknite i bacite, a povrće će i dalje biti dobro. S druge strane, ako primijetite plijesan, ja bih u tom slučaju definitivno sve skupa bacila i krenula ispočetka.

Nakon 7 dana kušajte zelje da vidite da li je kiselo po vašem ukusu. Ako želite da se sve još zakiseli, ostavite da dalje fermentira, no ako ste zadovoljni, zavrnite staklenu i sve preselite u hladnjak. Fermentacija će se i dalje nastaviti u hladnjaku, ali će biti znatno usporenija. U hladnjaku vam kiseli kupus može držati mjesecima, a s vremenom će se samo dodatno zakiseliti.

Easy Sauerkraut Recipe (vegan) / Jednostavni recept za kiselo zelje (vegansko)

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

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You know what day it is today? It’s creamy soup day! I mean, if you ask me, any day could and should be a creamy soup day. And yes, this soup is easy and delicious, so you better get your ingredients ready and whip it up.

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INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.06 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

250 grams of oyster mushrooms (1.00 EUR)

2 large potatoes (0.20 EUR)

½ tsp garlic powder (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp dried parsley (0.13 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Clean the mushrooms and tear them into bite-sized pieces. Add the oil, onion, garlic and carrots to a big pot on high heat and saute for about five minutes to slightly soften. Add in the mushrooms, give a good stir and cook for ten minutes so everything gets nicely caramelized. Now add in the potatoes, garlic powder, salt, pepper, parsley and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes, turn off heat and pulse the soup with an immersion blender. If you like, you can reserve a bit of chunks before pulsing to keep some texture in the soup, but this is totally optional. Taste and adjust seasoning and serve warm. This soup also reheats well so it’s a good option for meal prep.

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Znate li koji je danas dan? Danas je dan za kremastu juhicu! Mislim, ako se mene pita, baš bi svaki dan mogao i trebao biti dan takvih juha. I da, ova je juhica lagana i jednostavna, tako da skupite sve sastojke i bacite se na kuhanje.

SASTOJCI:

(Za 4 izdašne porcije / 3,84 kn po porciji / 15,36 kn za sve

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

250,00 g bukovača (7,50 kn)

2 velika krumpira (1,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Gljive očistite pa ih natrgajte na komadiće veličine zalogaja. Ulje, luk, češnjak i mrkve stavite u veći lonac na jakoj vatri, te ih dinstajte oko pet minuta da malo omekšaju. Ubacite gljive, dobro promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte i krumpire, češnjak u prahu, sol, papar, peršin i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre i propulsirajte ju štapnim mikserom. Ako želite, možete nešto povrća i gljiva sačuvati sa strane prije blendanja, da vam juha ima zanimljiviju teksturu. Taj dio je totalno po vašem izboru. Kušajte i prilagodite začine, pa poslužite toplo. Ova se juhica također dobro podgrijava, pa je super opcija za pripremiti unaprijed.

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)