Author: Crunch Crunch Away

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

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There’s also a tiny bit of frozen cauliflower in there. But the post title would have been too big to chew on. See, I had a tiny bit of frozen cauliflower left in the freezer, so into the soup it all went. I don’t really think it did much for the flavor, but since the cauli is also a part of the soup I’ll list it with the rest of the ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.81 EUR for all)

2tbsp sunflower seed oil (0.03 EUR)

1large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp curry powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

½ of large kale head (0.40 EUR)

2 cups frozen peas (0.40 EUR)

1 cup frozen cauliflower (0.27 EUR)

6 cups water (–)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in oil, onion and garlic. Saute for a few minutes, until softened and slightly translucent. Add in salt, black pepper, red pepper flakes, garlic powder, curry, basil and bay leaf. Give a good stir and cook for just a minute, so the spices become fragrant. Dump in parsley, kale, peas, cauliflower and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 15-20 minutes, until everything is cooked through and softened.

Remove the soup from heat and pulse with an immersion blender until smooth and creamy. Serve warm. This soup freezes and reheats very well, so you can make a big batch and keep on hand for emergencies.

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U ovoj juhici ima također i mrvica cvjetače. No onda bi naslov bio malo prevelik za prožvakati. Ali pošto sam imala malo smrznute cvjetače u frizeru, naravno da sam i nju strpala u juhu. Mislim da ona nije značajno utjecala na sam okus, no pošto je dio juhe, ipak je navedena u receptu sa svim ostalim sastojcima.

SASTOJCI:

(Za 6 porcija / 2,22 kn po porciji / 13,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvatsušenog čilija u listićima (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličicacurry praha (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

½ velike glavice kelja (3,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 šalica smrznute cvjetače (2,00 kn)

6 šalica vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk i češnjak. Dinstajte nekoliko minuta da sve omekša i postane staklasto. Ubacite sol, papar, čili, češnjak u prahu, curry, bosiljak i lovor. Dobro promiješajte i pustite minutu samo da začini zamiriše. Sada dodajte i peršin, kelj, grašak, cvjetaču i vodu. Pustite da zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 15-20 minuta, dok se svo povrće ne skuha do kraja i ne omekša.

Maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo. Ova se juha super smrzava i podgrijava, pa možete bez problema napraviti veću količinu i imati pri ruci za krizne trenutke.

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

Crunch Crunch Away, , , , , , 2 Comments

This snack is so addictive and so easy to make. We’re taking a good old shortcut and using store-bought puff pastry. Of course, go ahead and make your own. But if you’re a lazy bum like I am, you’re definitely taking a shortcut and I won’t judge you.

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INGREDIENTS:

(Yields about 15 twists / 0.14 EUR per twist / 2.06 EUR for all)

For the twists:

400 grams of store-bought frozen puff pastry, thawed (1.00 EUR)

½ cup tomato puree (0.13 EUR)

1 tsp oregano (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup shredded gouda or other melty cheese of choice (0.40 EUR)

For the topping:

1 egg (0.20 EUR)

4 tbsp sesame seeds (0.13 EUR)

1 tsp cumin (0.07 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking sheet with parchment paper. Roll the dough out on a well-floured surface into a thin square. Spread tomato puree on top, then sprinkle with oregano, black pepper, salt and shredded cheese. Fold the dough over in half to cover the filling. Brush with whisked egg, then generously sprinkle with sesame seeds, cumin and salt. Flip the dough over and repeat on the other side as well. Cut the dough into strips, then twist.

Spread the twists on a prepared baking sheet and bake for about 20 minutes, until crispy and golden-brown. These taste the best while hot right out of the oven and don’t really keep too well. So I guess you’ll just have to eat them all. 😀

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Ovaj snack je totalno zarazan, a jako lagan za pripremiti. Naravno, idemo prečicom i uzeti ćemo kupovno lisnato tijesto. S druge strane, ako imate vremena, živaca i volje, slobodno se bacite u avanturu pravljenja vlastitog lisnatog. No, ako ste ljenčina kao ja, definitivno ćete izabrati lakšu varijantu i nitko vas radi toga neće osuđivati.

SASTOJCI:

(Za oko 15 frkanaca / 1,02 po frkancu / 15,37 za sve)

Za slance frkance:

400 g smrznutog kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

½ šalice pasirane rajčice (1,00 kn)

1 žličica origana (0,50 kn)

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

Dobar prstohvat soli (0,01 kn)

1 šalica ribane gaude ili kojeg drugog topljivog sira po izboru (3,00 kn)

Za posipanje:

1 jaje (1,50 kn)

4 žlice sezama (1,00 kn)

1 žličica kima (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Na dobro pobrašnjenoj radnoj plohi razvaljajte tijesto u tanki kvadrat. Premažite pasiranom rajčicom, pa posipajte origanom, paprom, solju i ribanim sirom. Preklopite tijesto na pola tako da prekrijete sav nadjev. Premažite razmućenim jajem, pa obilno posipajte sezamom, kimom i solju. Preokrenite na drugu stranu i ponovite postupak. Tijesto narežite na trake pa ih onda zafrknite.

Frkance rasporedite po pripremljenom protvanu i pecite oko 20 minuta, dok ne budu hrskavi i zlatno smeđi. Biti će najukusniji dok su još topli, friški iz pećnice i nisu baš neki spektakl kada odstoje. Tako da ćete ih jednostavno morati odmah srediti. 😀

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

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Have some extra cooked polenta lying around and you have no idea what to do with it? Stay tuned, because this is the easiest and the most delicious thing ever.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.85 EUR for all)

4-5 cups water (–)

Good pinch of salt (0.01 EUR)

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

To cook the polenta, bring 4 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up additionally as it cools. Once done, stir in butter (or vegan butter, if that’s how you roll). Allow to cool a bit.

Line a loaf pan on a square baking tray with cling foil. Pour the cooked polenta into the prepared dish and even out with a spatula. Cool completely so the polenta firms up, best overnight.

Once the polenta is firmed up, place a grilling pan to medium-high heat to properly warm up. Remove polenta from its dish, then cut into slices. Brush lightly with olive oil on both sides, then spread out on warm grilling pan. Grill polenta slices undisturbed for about 10 minutes on each side, until crispy and nicely golden. Serve warm or cool.

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Imate doma viška kuhane palente i ne znate što bi sa njom? Nastavite čitati, jer imam za vas najlakšu i najfiniju stvar ikad.

SASTOJCI:

(Za 4 porcije / 1,58 kn po porciji / 6,33 kn za sve)

4-5 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Palentu skuhajte tako da prvo stavite četiri šalice slane vode da zavriju. Kada voda zavrije, dodajte unutra krupicu te kuhajte 5-10 minuta uz stalno miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte u nju maslac (ili veganski maslac, ako su vam takve preferencije). Pustite da se sve malo ohladi.

Kalup za kruh ili četvrtasti kalup za pečenje obložite prijanjajućom folijom. Kuhanu palentu izlijte u pripremljeni kalup, te poravnajte špatulom. Pustite da se skroz ohladi kako bi se palenta stisnula, a najbolje preko noći.

Kada se palenta skroz stisnula, gril tavu stavite na srednje-jaku vatru i pustite da se dobro ugrije. Palentu izvadite iz kalupa i narežite na šnite. Svaku šnitu lagano premažite maslinovim uljem sa obje strane, pa rasporedite po toploj gril tavi. Šnite pecite bez pomicanja i prčkanja po desetak minuta sa svake strane, dok se ne zahrskaju i ne budu lijepo zlatno-smeđe. Poslužite toplo ili ohlađeno.

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

Simple Blueberry Pie / Jednostavna pita od borovnica

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I’ve been on a pie roll lately, so here’s a simple recipe for easy and delicious blueberry pie. You can definitely use fresh blueberries here as well (‘tis the season, after all), but I suggest that you then cut down the corn starch in half.

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INGREDIENTS:

(Yields 1 pie / 2.62 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

2 tbsp sugar (0.01 EUR)

¼ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the blueberry filling:

2 cups frozen blueberries (1.33 EUR)

4 tbsp sugar (0.03 EUR)

2 tbsp corn starch (0.03 EUR)

Additional:

Neutral oil for greasing the pie tin (0.01 EUR)

2 tbsp heavy cream for brushing the pie (0.07 EUR)

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METHOD:

Make the pie dough by whisking together flour, sugar 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 tough and chewy. We’re going for flakey here, so 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.

When ready to bake the pie, preheat the oven to 180°C. Lightly grease a pie tin with oil. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Toss the frozen blueberries with sugar and corn starch, then dump them all into the pie bottom. 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 baking. Cut off the excess dough, then tightly wrap the top and bottom pie edges together. Brush the pie lightly with heavy cream to ensure nice golden color.

Bake the pie for about 50 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 with a good scoop of your favorite vanilla ice cream.

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Već neko vrijeme mi se jedu pite, pa vam evo i recept za jednu jednostavnu i ukusnu sa borovnicama. Svakako možete iskoristiti i svježe borovnice (ipak im je i sezona), ali moja je preporuka da u tom slučaju prepolovite količinu kukuruznog škroba.

SASTOJCI:

(Za 1 pitu / 19,61 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

2 žlice šećera (0,10 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za nadjev od borovnica:

2 šalice smrznutih borovnica (10,00 kn)

4 žlice šećera (0,20 kn)

2 žlice kukuruznog škroba (0,20 kn)

Dodatno:

Neutralno ulje za namastiti kalup (0,10 kn)

2 žlice slatkog vrhnja za premazati pitu (0,50 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno, šećer 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 vam tijesto ne ispadne 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.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C. Lagano namastite kalup za pitu. Tijesto razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup te ga izbockajte vilicom. Smrznute borovnice pomiješajte sa šećerom i kukuruznim škrobom, pa ih iskrenite na dno pite. Pokrijte drugom plahtom tijesta, s time da obavezno na njoj izrežite par rupa kako bi para prilikom pečenja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu premažite vrhnjem kako bi se bolje zažutila dok se peče.

Pitu pecite oko 50 minuta, sve 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 sa velikom kuglom vašeg omiljenog sladoleda od vanilije.

Simple Blueberry Pie / Jednostavna pita od borovnica

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

Crunch Crunch Away, , , , , , , , , 1 Comment

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

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

Can we talk about the fact that it’s going to be June tomorrow and I am wearing a sweater and a windproof jacket? Since the weather conditions obviously don’t care one bit that we are approaching summer, here’s a quick and cozy recipe to warm up your frostbite laden souls. If you are lucky enough to experience more reasonable temperatures for this time of the year, then I am deeply envious. But nevertheless, bookmark this quick little recipe for future emergencies.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.55 EUR for all)

2 squares of Chinese noodles (1.07 EUR)

6 cups veggie broth (0.40 EUR)

4 large carrots (0.40 EUR)

8 Shiitake mushrooms (0.53 EUR)

½ small head of cauliflower (0.80 EUR)

1 cup edamame beans (0.80 EUR)

1 tbsp miso paste (0.27 EUR)

1-2 tbsp soy sauce (0.13 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. Cook the noodles according to the package instructions, rinse under cold water and set aside. Bring the veggie broth to a rolling boil and add in carrots, mushrooms, cauliflower and edamame beans. Cook for about 10 minutes, until the veggies are cooked through. Add in the noodles and cook for another minute just to reheat. Turn off heat.

Melt the miso paste in a bit of hot broth, then stir into the soup. Taste and add soy sauce as needed. Stir in red pepper flakes and toasted sesame oil. Serve immediately.

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Možemo li porazgovarati o činjenici da će sutra lipanj, a ja hodam okolo u džemperu i jakni? Pošto vremenske uvjete baš boli briga za to što se približava ljeto, evo vam jedan brzi i fini recept da vam ugrije ozeble duše. Ako imate tu sreću da uživate u razumnijim temperaturama za ovo doba godine, onda vam zavidim. Ali neovisno o tome, bukmarkirajte si ovaj receptić za buduća krizna stanja.

SASTOJCI:

(Za 4 porcije / 8,54 kn po porciji / 34,15 kn za sve)

2 kocke kineskih rezanaca (8,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 velike mrkve (3,00 kn)

8 gljiva shiitaka (4,00 kn)

½ male glavice cvjetače (6,00 kn)

1 šalica boba (6,00 kn)

1 žlica miso paste (2,00 kn)

1-2 žlice soja sosa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće i gljive. Rezance skuhajte prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Temeljac stavite da zavrije, pa dodajte u njega mrkve, gljive, cvjetaču i bob. Kuhajte desetak minuta, dok povrće ne bude gotovo. Dodajte rezance i kuhajte još minutu da se ugriju. Maknite s vatre.

Miso pastu rastopite u malo vrućeg temeljca pa onda umiješajte u juhu. Kušajte i prema potrebi dodajte soja sosa. Umiješajte čili i sezamovo ulje, pa odmah poslužite.

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

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I had various leftovers at home and decided to whip up a huge pot of stew to feed us in the upcoming week. So this is an odd, yet delicious mix of things like quinoa and bacon, which in many peoples’ minds maybe doesn’t fit together at all. But I’m happy to report that this marriage was a delicious and a happy one, though. Naturally, as always, you do you and adapt where you see fit, following the directions where your fridge and pantry stocks nudge you.

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INGREDIENTS:

(Yields 8 generous servings / 0.90 EUR per serving / 7.17 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

4 carrots (0.40 EUR)

1 red horn pepper (0.33 EUR)

2 large smoked sausages (2.00 EUR)

Small chunk of bacon (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup red lentils (0.67 EUR)

1 cup quinoa (1.00 EUR)

4 cups precooked cannellini beans (0.80 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

1 and ½ tsp salt (0.03 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

8 cups water (–)

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METHOD:

Wash, peel and finely dice all the veggies. Cut the sausages into coins and roughly chop the bacon. Wash quinoa and lentils in a fine mesh colander under running water. Add the oil to a big pot and saute onion on high heat for a few minutes, until slightly translucent. Add in fresh garlic, carrots and horn pepper. Cook briefly, so that the veggies start to caramelize, before adding in the sausages and bacon. Give a good stir and let it cook for about five minutes.

Add in diced tomatoes, lentils, quinoa, beans, parsley, bay leaf, paprika, garlic powder, chili, salt, black pepper and water. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for about 45 minutes, while stirring occasionally. If needed, add in a bit more water. Serve warm. This stew reheats great and will keep refrigerated for up to five days. It also freezes very well.

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Pošto sam doma imala raznih ostataka, odlučila sam nam smućkati veliki lonac grah variva da nas hrani kroz tjedan. Tako da sam na kraju dobila ovakav čudnjikav, ali i jako ukusan miks na prvi pogled nespojivih stvari kao što su kvinoja i špek. Međutim, konačni je rezultat ispao odlično. Naravno, kao i uvijek, vi slobodno prilagodite sastojke, kako vlastitom ukusu, tako i onome što vam je doma pri ruci u hladnjaku i špajzi.

SASTOJCI:

(Za 8 izdašnih porcija / 6,69 kn po porciji / 53,57 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

4 mrkve (3,00 kn)

1 crvena paprika roga (2,50 kn)

2 velike dimljene kobasice (15,00 kn)

Mali komadić slanine (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica crvene leće (5,00 kn)

1 šalica kvinoje (7,50 kn)

4 šalice kuhanog bijelog graha (6,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 i ½ žličica soli (0,02 kn)

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

8 šalica vode (–)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Kobasice narežite na novčiće, a slaninu na par krupnih komada. U mrežastoj cjediljci dobro isperite kvinoju i leću pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, mrkvu i papriku rogu. Kratko kuhajte tako da se povrće blago karamelizira, te onda ubacite kobasice i slaninu. Dobro promiješajte te ostavite kuhati pet minuta.

U lonac dodajte sjeckane rajčice, leću, kvinoju, grah, lovor, slatku papriku, češnjak u prahu, čili, sol, papar i vodu. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Poslužite toplo. Ovo se varivo super podgrijava i smrzava, a u hladnjaku će držati do pet dana.

Bean, Quinoa, Lentil and Sausage Stew / Varivo od graha, kvinoje i leće sa kobasicama

Goat Cheese Salty Fingers / Slani prstići sa kozjim sirom

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I admit, I initially intended to make these taste more like pizza. However, strong goat cheese that I’ve used simply overpowered the other flavors. These turned out super delicious anyway and awesome for snacking. If you’re not a fan of strong cheeses, though, definitely pick a more tame option for overall milder flavor.

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INGREDIENTS:

(Yields about 20 fingers / 0.07 EUR per finger / 1.37 EUR for all)

For the dough:

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

1 and ½ cup whole wheat flour (0.15 EUR)

1 tsp salt (0.01 EUR)

1 cup pork lard (0.20 EUR)

¼ cup cold water (–)

For the filling:

½ cup tomato puree (0.13 EUR)

1 tsp oregano (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ cup shredded hard goat’s cheese (0.33 EUR)

Optional – for the topping:

1 egg (0.20 EUR)

4 tbsp sesame seeds (0.13 EUR)

Pinch of salt (0.01 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Make the dough by whisking together both flours and salt. Add in lard and a few tablespoons of cold water. Mix and keep adding water until you are able to form shabby dough. Flatten the dough into disk, tightly wrap into cling foil and refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 180°C and line a baking sheet with parchment paper. Roll the dough out on well-floured surface into a square. Spread tomato puree on top, then sprinkle with oregano, black pepper and shredded cheese. Fold the dough over in half to cover the filling, then cut into finger-sized strips. Brush each strip with whisked egg, then generously sprinkle with sesame seeds and a bit of salt. Flip the fingers over and repeat the sesame treatment on the other side as well.

Spread the fingers on prepared baking sheet and bake for 25-30 minutes, until crispy and golden-brown. Serve warm or at room temperature.

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Priznajem da mi je inicijalna namjera bila da ovi snack prstići imaju više šmek po pizzi. Međutim, jaki kozji sir koji sam upotrijebila jednostavno je prevagnuo i zakamuflirao ostale arome. Neovisno o tome, meni su prstići bili i dalje super i ukusni. Ali ako niste ljubitelj jakog sira, upotrijebite neki sa pitomijom aromom za uravnoteženiji i blaži okus.

SASTOJCI:

(Za oko 20 prstića / 0,51 kn po prstiću / 10,27 kn za sve)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

1 i ½ šalica integralnog brašna (1,15 kn)

1 žličica soli (0,01 kn)

1 šalica svinjske masti (1,50 kn)

¼ šalice hladne vode (–)

Za nadjev:

½ šalice pasirane rajčice (1,00 kn)

1 žličica origana (0,50 kn)

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

½ šalice ribanog tvrdog kozjeg sira (2,50 kn)

Po želji za posipanje:

1 jaje (1,50 kn)

4 žlice sezama (1,00 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Tijesto pripremite tako da u zdjeli prvo pomiješate oba brašna i sol. Dodajte mast i par žlica hladne vode. Miješajte i malo pomalo dodajte vodu sve dok vam se ne oformi labavo tijesto. Tijesto spljoštite u disk, čvrsto umotajte u prijanjajuću foliju i stavite u hladnjak na barem pola sata.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Tijesto razvaljajte na dobro pobrašnjenoj radnoj plohi u četverokut. Premažite tijesto pasiranom rajčicom, pa posipajte origanom, paprom i ribanim sirom. Preklopite tijesto na pola i režite u trakice veličine prsta. Svaku trakicu premažite razmućenim jajetom, pa obilno posipajte sezamom i malo posolite. Preokrenite i ponovite postupak i sa druge strane.

Prstiće raširite po pripremljenom protvanu i pecite 25-30 minuta, dok ne budu hrskavi i zlatno-smeđi. Poslužite tople ili na sobnoj temperaturi.

Goat Cheese Salty Fingers / Slani prstići sa kozjim sirom

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

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If you’re looking for something cheap, quick and easy, look no further. This dish is all of the above and more. You can also easily veganize the recipe by using vegan butter and vegan cream. The veggie combo is also totally optional, so feel free to sub chard with kale, spinach, broccoli, green beans or whatever else your heart may desire.

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INGREDIENTS:

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

For polenta:

5-6 cups water (–)

Good pinch of salt (0.01 EUR)t

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

For the mushroom sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

2 tbsp butter (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

1 cup cooking cream (0.66 EUR)

For braised chard:

2 tbsp olive oil (0.09 EUR)

500 grams of Swiss chard (1.00 EUR)

2 garlic cloves (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. To prepare the polenta, bring 5 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up as it cools. Once done, stir in butter. Set aside.

To make the mushroom sauce, saute the onion on oil until slightly translucent. Add in the mushrooms, butter, salt and pepper. Cook for about 5 minutes, until most of the liquid from the mushrooms has evaporated. Stir in the cooking cream, allow it to warm up and turn off heat.

Make the braised chard by combining all of the ingredients in a deep skillet on high heat. Cover tightly with a lid and cook for a few minutes until the chard wilts down, while stirring occasionally.

Once all of the above is cooked, serve polenta with mushroom sauce and braised chard. All of these have similar cooking times, so you can easily prepare all of the components to the dish simultaneously.

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Ako ste u potrazi za nekim jeftinim, brzim i laganim jelom, ne gledajte dalje. Ova kombinacija je sve od navedenog, pa i više. Također recept lako možete veganizirati ako upotrijebite veganski maslac i vrhnje. Također, izbor povrća se može prilagoditi vašem osobnom ukusu, pa umjesto blitve slobodno možete uzeti kelj, špinat, brokulu, mahune ili štogod već volite.

SASTOJCI:

(Za 4 izdašne porcije / 36,84 kn po porciji / 9,21 kn za sve)

Za palentu:

5-6 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

Za umak od gljiva:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

2 žlice maslaca (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 šalica vrhnja za kuhanje (5,00 kn)

Za dinstanu blitvu:

2 žlice maslinovog ulja (0,66 kn)

500 g blitve (7,50 kn)

2 češnja češnjaka (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Palentu priredite tako da pustite 5 šalica slane vode da zavriju. Dodajte kukuruznu krupicu te kuhajte 5-10 minuta uz učestalo miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte maslac i stavite na stranu.

Za umak od gljiva prodinstajte luk na ulju koju minutu da postane staklast. Ubacite gljive, maslac, sol i papar. Kuhajte oko pet minuta, dok većina tekućine iz gljiva ne ispari. Umiješajte vrhnje za kuhanje, pustite da se ugrije, pa maknite sa vatre.

Blitvu priredite tako da sve sastojke pomiješate u dubljoj tavi na jakoj vatri. Čvrsto poklopite i kuhajte par minuta dok blitva ne povene. Povremeno promiješajte.

Kada je sve gotovo, palentu poslužite sa umakom od gljiva i blitvom. Pošto sve komponente imaju slično vrijeme kuhanja, sve možete lako tempirati da bude približno istovremeno gotovo.

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Crunch Crunch Away, , , , , , , , , , , 7 Comments

This stir fry-is super quick and easy to make and hence an excellent option to keep in your arsenal for busy weeknight days. It also reheats great, so you can whip up some extra for meal prep. In this recipe I used pork lard for frying, but feel free to substitute this with neutral oil of your choice.

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INGREDIENTS:

(Yields 4 servings / 0.94 EUR per serving / 3.76 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp corn starch (0.01 EUR)

For the stir-fry:

1 tsp pork lard (0.01 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen green beans (1.00 EUR)

Pinch of red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Optional for serving:

2 tbsp Sriracha (0.27 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt and pepper. Place a wok on medium-high heat and fry the meat in a bit of pork lard until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Towards the end of frying, sprinkle the meat with corn starch and cook for additional minute or two. Remove all the meat from wok and set aside.

Add a bit more lard to the same wok and throw in minced garlic, green beans and red pepper flakes. Cover your wok with a lid and cook for about five minutes, until the green beans are cooked through, while stirring occasionally. Return the meat to the wok, add in soy sauce and sesame oil, give a good stir and cook for additional minute or two.

Serve immediately over a bed of cooked rice, drizzled with Sriracha and sprinkled with sesame seeds.

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Ovo jelo iz woka je jako brzo i jednostavno za pripremiti pa je stoga super za imati u arsenalu kada vam treba nešto za užurbani tjedan. Također se i dobro podgrijava pa je dobra opcija i za prirediti unaprijed. Ja sam u ovom receptu upotrijebila svinjsku mast za prženje, ali vi ju slobodno zamijenite sa nekim neutralnim uljem po vašem izboru.

SASTOJCI:

(Za 4 porcije / 7,05 kn po porciji / 28,21 kn za sve)

Za meso:

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

½ žličice soli (0,01 kn)

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

1 žlica svinjske masti (0,10 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za wok:

1 žlica svinjske masti (0,10 kn)

4 češnja češnjaka, sjeckana (1,00 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Po izboru za posluživanje:

2 žlice Srirache (2,00 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa začinite sa solju i paprom. Duboku tavu ili wok stavite na srednje jaku vatru, pa na svinjskoj masti ispržite meso dok ne bude hrskavo. Moja je sugestija da meso pržite u dvije ili tri manje ture radi maksimalne hrskavoće. Prema kraju prženja posipajte meso sa kukuruznim škrobom i pržite još dodatnu minutu-dvije. Svo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo masti i ubacite unutra sjeckani češnjak, mahune i čili. Poklopite wok i kuhajte oko pet minuta dok mahune ne omekšaju. Prema potrebi koji puta promiješajte. Meso vratite u wok, dodajte soja sos i sezamovo ulje, te dobro promiješajte. Kuhajte još koju minutu.

Poslužite odmah preko kuhane riže, pokapano Srirachom i posipano sezamom.

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka