Author: Crunch Crunch Away

Chocolate Squares / Čokoladne kocke

Crunch Crunch Away, , , , , Leave a comment

Do you have a desert for Valentine’s Day all figured out yet? No? Well, my friends, you are in luck. This cake is super tasty and juicy, but also really simple to make.

There are two ways you can go about it when it comes to ganache. You can either cool the base and the ganache completely or pour the warm ganache on a warm base. The first option will keep those two separated and the base will be more brownie-like, with a thick layer of ganache on top. The second option will yield a juicier cake as a good deal of ganache will soak right into the base. I actually prefer this method and result, but took photos of the first option. But whatever you choose to do, this cake is da bomb!

Since this desert is quite decadent and rich, I decided to bake it in a small pan. But feel free to double the recipe if you’re having a party or just want more chocolate in your life. Also, I’m super keen on a bit of saltiness, so a small pinch of fleur de sel will definitely seal the deal. Of course, you can skip this altogether, but you’ll definitely be missing out.

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INGREDIENTS:

(Yields 12 squares / 0.37 EUR per square / 4.45 EUR for all)

For the cake batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

50 grams dark chocolate, melted (0.53 EUR)

4 tbsp ground walnuts (0.27 EUR)

2 tbsp all-purpose flour (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

For ganache:

1 cup heavy cream (1.00 EUR)

150 grams dark chocolate (1.60 EUR)

1 tbsp sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.03 EUR)

A pinch of fleur de sel for sprinkling (0.01 EUR)

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METHOD:

Preheat oven to 180°C. Grease a square baking pan with butter, line with parchment paper and set aside. Separate the egg whites and beat them with a pinch of salt for a few minutes, until firm peaks form.

In a separate bowl beat the yolks with sugar and vanilla. Mix in melted butter and chocolate, then add in walnuts, flour and baking powder and mix until uniform. Finally, gently fold in the egg whites and transfer the batter into a prepared pan. Even out the surface and bake for about 20 minutes, until a toothpick inserted comes out clean. Just a small note – I used a heavy ceramic baking dish which took ages to warm up, so my cake took almost 30 minutes to bake. Lighter baking dish will mean shorter baking time.

While the base is baking, cook the heavy cream with dark chocolate and sugar on low heat, until the chocolate is fully melted, while stirring frequently. Once the chocolate is melted, immediately remove the heat.

Once the cake base is done and ganache is cooked, allow them both to cool down, all according to the cake options described above. Using a fork, make a few holes in the cake base. Then pour the ganache over base, sprinkle with fleur de sel and refrigerate for a few hours and best overnight, so the cake can set. Cut the cake into squares and serve on its own, or with a bit of whipped cream and some fresh berries.

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Jeste li već isplanirali desert za Valentinovo? Ne? Dragi moji, imate sreće. Ovaj kolač je jako sočan i ukusan, a ujedno i sasvim jednostavan za napraviti.

Što se tiče glazure, imate dvije opcije. Možete ili sasvim ohladiti biskvit i glazuru, prije nego ju izlijete na tortu, ili preko toplog biskvita preliti toplu glazuru. U prvoj opciji će glazura i biskvit biti odvojeni, a biskvit će poprilično podsjećati na brownije, sa debelim slojem glazure na vrhu. S drugom ćete opcijom dobiti sočniji kolač, a većina će se glazure upiti u biskvit. Osobno mi je ta opcija draža, iako sam fotkala onu prvu. No kako god da napravili, kolač je bomba!

Pošto je ovaj desert poprilično dekadentan i bogat, ja sam ga ispekla u maloj posudi. No slobodno poduplajte recept ako radite tulum ili jednostavno želite više čokolade u životu. Također, meni uz slatko paše i malo slanog, tako da je mali prstohvat cvijeta soli došao kao naručen. Naravno, vi to slobodno izostavite, ali doživljaj neće biti jednak.

SASTOJCI:

(Za 12 kocki / 2,78 kn po kocki / 33,34 kn za sve)

Za biskvit:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice šećera (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

50 g tamne čokolade, rastopljene (4,00 kn)

4 žlice mljevenih oraha (2,00 kn)

2 žlice glatkog brašna (0,10 kn)

¼ žličice praška za pecivo (0,03 kn)

Za glazuru:

1 šalica slatkog vrhnja (7,50 kn)

150 g tamne čokolade (12,00 kn)

1 žlica šećera (0,05 kn)

Dodatno:

Maslac za namastiti posudu (0,25 kn)

Prstohvat cvijeta soli za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite četvrtasti protvan, obložite papirom za pečenje i stavite na stranu. Odvojite bjelanjke od žutanjaka, pa bjelanjke sa prstohvatom soli istucite u čvrsti snijeg.

U drugoj posudi dobro izmiksajte žutanjke sa šećerom i vanilijom. Umiješajte otopljene maslac i čokoladu, pa dodajte orahe, brašno i prašak za pecivo te miksajte dok ne bude jednolično. Za kraj nježno umiješajte snijeg od bjelanjaka, pa smjesu premjestite u pripremljeni protvan. Poravnajte biskvit i pecite oko 20 minuta, dok čačkalica umetnuta u biskvit ne bude čista. Samo mala napomena – ja sam pekla biskvit u teškoj keramičkoj posudi kojoj treba sto godina da se ugrije, pa mi se biskvit pekao skoro 30 minuta. Laganiji protvan znači da će se biskvit kraće peći.

Dok se biskvit peče, stavite slatko vrhnje, čokoladu i šećer na laganu vatru te kuhajte uz neprestano miješanje dok se čokolada skroz ne otopi. Maknite s vatre čim se čokolada rastopi.

Kada je biskvit pečen, a glazura spremna, pustite da se ohlade prema opcijama koje sam opisala u uvodu. Vilicom izbockajte rupice u biskvitu pa ga zalijte glazurom koju posipajte cvijetom soli. Stavite kolač u hladnjak na par sati, a najbolje preko noći, da se glazura stisne. Izrežite kolač na kocke i poslužite, ili samog za sebe, ili sa malo šlaga i svježeg bobičastog voća.

Chocolate Squares / Čokoladne kocke

Minced Turkey Stir-Fry / Mljevena puretina iz woka

Crunch Crunch Away, , , , , 2 Comments

This recipe is super cheap, tasty and quick, which makes it ideal to prepare during work week. Or, you know, when you are too lazy for some elaborate cooking. Either way, you definitely won’t be disappointed with the results. I also scored some ground turkey and red peppers on sale, so this dish came out even cheaper.

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INGREDIENTS:

(Yields 4 generous servings / 0.86 EUR per serving / 3.42 EUR for all)

For the meat:

2 cups ground turkey (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch dried chili flakes (0.03 EUR)

1 tsp fish sauce (0.13 EUR)

1 tbsp soy sauce (0.13 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the veggies:

1 tbsp sunflower seed oil (0.01 EUR)

3 red bell peppers (1.00 EUR)

4 garlic cloves (0.13 EUR)

2 large onions (0.20 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the turkey with salt, chili, fish sauce and soy sauce, then leave to rest for a few minutes. Meanwhile, thinly slice peppers and onions and mince garlic. Place wok on high heat for a few minutes to get thoroughly heated through. Add in two tablespoons of oil and half of the meat, then stir fry until crispy. Remove the finished turkey and repeat with a second batch, then remove all of the meat and set aside.

Add another tablespoon of oil to the same wok and sliced peppers. Cook for a few minutes before adding the garlic and onion. When the veggies are done, return the meat, season everything with soy sauce and sesame oil, stir and serve over cooked rice.

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Ovaj jelo je jako jeftino, fino i brzo, pa je idealno za pripremiti tijekom radnog tjedna. Ili jednostavno onda kada ste prelijeni za neko zahtjevno nakuhavanje. U svakom slučaju, sigurno nećete biti razočarani. Također, nabasala sam na mljevenu puretinu i crvene paprike na sniženju, pa je zato ovo jelo ispalo još i jeftinije.

SASTOJCI:

(Za 4 izdašne porcije / 6,44 kn po porciji / 25,76 kn za sve)

Za meso:

2 šalice mljevene puretine (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 žličica ribljeg umaka (1,00 kn)

1 žlica soja sosa (1,00 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za povrće:

1 žlica suncokretovog ulja (0,10 kn)

3 crvene paprike (7,50 kn)

4 češnja češnjaka (1,00)

2 velika luka (1,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte puretinu sa soli, čilijem, ribljim umakom i soja sosom i ostavite da odmara koju minutu. U međuvremenu tanko narežite papriku i luk i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. U zagrijani wok dodajte dvije žlice ulja i pola mesa, pa kuhajte dok se meso ne zahrska. Maknite puretinu iz woka i ponovite sa ostatkom. Svo meso izvadite iz woka i stavite na stranu.

U isti wok dodajte žlicu ulja i narezane paprike. Kuhajte par minuta prije nego dodate češnjak i luk. Kada je povrće gotovo, vratite meso u wok, začinite sve soja sosom i sezamovim uljem, dobro primiješajte i poslužite sa kuhanom rižom.

Minced Turkey Stir-Fry / Mljevena puretina iz woka

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

Crunch Crunch Away, , , , , , , , 8 Comments

Heya friends! Today is your lucky day because should you decide to make this recipe, you’ll end up with a ton of delicious food. And it’s all gonna come out unbelievably cheap! This chili is super tasty and it’s understandable if you’ll want to just eat it straight from the pot. I won’t judge you. But I decided to save a little over a half of the batch for burritos and that was an excellent idea.

I went with phyllo pastry for burritos because it’s cheaper than tortillas and I was in a mood for some flakey crunch. Of course, you’re more than welcome to adjust this to your own liking and use regular tortillas instead. In that case you’ll only need to bake the burritos for about 10-15 minutes to give them a bit of color and to ensure that the cheese melts.

And since cooking a chili takes some time and should be a labor of love, I suggest that you break this project down into two days. Make the chili on day one and assemble and bake the burritos on day two, or even three or four, as the chili’s only gonna taste better as it sits. That’s the route I took and therefore didn’t feel like I slaved away in the kitchen for hours. It’s also worth it to cook your own black beans for this as that way the whole ordeal will be even more inexpensive and a lot healthier. Also, I used frozen corn because that’s what we had around, but canned works just as well. And finally, my dried red pepper flakes are super potent so I went with just a teaspoon, but go ahead and go wild there if you’d like a stronger kick.

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INGREDIENTS:

(Yields at least 4 very generous servings of chili + 10 phyllo burritos //

7.10 EUR for all the chili / 3.37 EUR for all additional burrito stuff / 10.47 EUR for all)

For the chili – the turkey part:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups ground turkey (1.33 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

For the chili – everything else:

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

6 sweet pickled peperoncinos (0.40 EUR)

2 bay leaves (0.03 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

2 large carrots (0.40 EUR)

2 red bell peppers (1.00 EUR)

2 cans diced tomatoes (1.33 EUR)

4 cups precooked black beans (1.00 EUR)

2 cups frozen corn (0.53 EUR)

1 tsp salt (0.01 EUR)

1-2 cups water (–)

Handful of fresh parsley (0.27 EUR)

For assembling the burritos:

10 sheets of phyllo pastry (1.33 EUR)

¼ cup water (–)

2 tbsp sunflower seed oil (0.03 EUR)

2 cups shredded cheese (1.33 EUR)

Additional burrito items:

Sunflower seed oil for greasing the baking tray (0.01 EUR)

Sour cream for topping (0.67 EUR)

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METHOD:

Add the oil, turkey, paprika, salt and pepper to a big pot and give everything a good stir. Place on medium heat and cook for 10-15 minutes, until the meat is slightly browned. Stir occasionally and break the meat down into smaller chunks with your spatula. As necessary add a splash of water to the meat to ensure it doesn’t burn. Once cooked, remove all the meat from the pot and set aside.

While your meat is cooking, wash, peel and finely dice all the veggies. Add another three tablespoons of oil to the same pot where you’ve cooked the meat, and throw in diced onion to sauté for about 5-10 minutes, until slightly translucent. Throw in finely chopped garlic and peperoncinos, plus bay leaves, red pepper flakes and Hungarian and smoked paprika. Stir the spices and cook for a minute, so the flavors can bloom. Then dump in diced carrots and bell peppers and a splash of water if needed to deglaze the pot of spices. Cook for a few minutes to slightly caramelize, before returning the meat to the pot and adding in diced tomatoes, beans, corn and salt. Pour enough water so that everything is submerged and bring to a rolling boil. Reduce heat to low and simmer with a lid cracked open for about two hours, while stirring occasionally. If necessary, add in a splash more of water. Taste and adjust seasoning and stir in fresh parsley.

At this point your chili is done and feel free to devour all as it is, or over rice and topped with a bit of shredded cheese and a dollop of sour cream.

For the burrito route, allow the chili to cool down a bit before proceeding, so you give it additional time to thicken and avoid any burn disasters involving hot chili and your body parts. Preheat oven to 180°C. Prepare a large baking tray (or two smaller ones, which is what I did) by greasing them up with oil and setting aside. In a small bowl, whisk together two tablespoons of oil and a quarter cup of water, to brush over the phyllo sheets.

Spread out the phyllo on clean flat surface. Lightly brush each sheet with a water-oil mixture, then add about a quarter cup of the chili to each sheet and sprinkle with some shredded cheese. Roll up the phyllo and snuggly arrange in a prepared baking tray. Lightly brush the top of arranged burritos with water-oil mixture then bake for about 40 minutes until crispy and golden.

Serve warm with a dollop of sour cream. These reheat very well, but you can also freeze a whole tray of unbaked burritos for later. There’s no need to thaw them before baking, just brush with a bit of water-oil mix and bake as you would the freshly made ones.

And you totally deserve a medal (and a burrito!) if you finished reading this gargantuan block of text in a single sitting. 😀

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Pozdrav svima! Danas je vaš sretan dan jer ukoliko se odlučite spremiti ovaj recept, završiti ćete sa gomilom izvrsne hrane. I sve će vas koštati jako malo novaca! Ovaj čili je toliko ukusan da je sasvim shvatljivo ako ćete navaliti na njega i jesti ga direktno iz lonca. Ni malo vas ne osuđujem. Ali ja sam ipak odlučila sačuvati i nešto više od polovice za buritose, odnosno meksičke burekiće, i to je ispala izvrsna ideja.

Buritose sam odlučila motati u lisnato tijesto jer je jeftinije od tortilja, a i bila sam raspoložena za nešto hrskavo. Naravno, vi slobodno ovo prilagodite vlastitim željama i uzmite obične tortilje. U tom slučaju ćete buritose trebati peći samo 10-15 minuta, čisto da dobiju malo boje i da vam se sir rastopi.

Pošto kuhanje čilija zahtjeva nešto vremena i dosta ljubavi, predlažem da ovaj projekt razbijete na dva dana. Čili možete skuhati prvi dan, a drugi, ili čak treći ili četvrti, složiti i peći buritose, pošto će čili biti samo još finij kako bude stajao. Osobno sam se i ja odlučila tako napraviti kako ne bi imala osjećaj da robujem u kuhinji od jutra do mraka. Također, isplati se i da sami skuhate crni grah kako bi cijeli pothvat bio još jeftiniji i zdraviji. Ovdje sam uporijebila smrznuti kukuruz jer je to ono što smo imali doma, ali možete staviti i onaj iz konzerve. I za kraj, naš je sušeni čili u pahuljicama bio užasno ljut, pa sam stavila samo žličicu. Vi se slobodno razmašite i prilagodite ljutinu svojem ukusu.

SASTOJCI:

(Za barem 4 izdašne porcije čilija + 10 burek – buritosa;

Za sav čili 53,07 kn / sve dodatno za burek – buritose 25,30 kn // ukupno za sve 78,37 kn)

Za čili – mesni dio:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene puretine (10,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

Za čili – sve ostalo:

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

6 slatkih ukisljenih feferona (3,00 kn)

2 lovorova lista (0,20 kn)

1 žličica sušenog čilija u listićima (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene slatke paprike (0,50 kn)

2 velike mrkve (3,00 kn)

2 crvene paprike roge (7,50 kn)

2 konzerve sjeckane rajčice (10,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

2 šalice smrznutog kukuruza (4,00 kn)

1 žličica soli (0,01 kn)

1-2 šalice vode (–)

Pregršt svježeg peršina (2,00 kn)

Za složiti bureke – buritose:

10 kora za savijače (10,00 kn)

¼ šalice vode (–)

2 žlice suncokretovog ulja (0,20 kn)

2 šalice ribanog sira (10,00 kn)

Dodatno za burek – buritose:

Suncokretovo ulje za namatiti kalup za pečenje (0,10 kn)

Kiselo vrhnje za posluživanje (5,00 kn)

PRIPREMA:

U velikom loncu promiješajte skupa ulje, puretinu, papriku, sol i papar. Stavite na srednju vatru i kuhajte 10-15 minuta dok se na mesu ne ulovi smećkasta korica. Povremeno promiješajte, a meso razbijte u manje komadiće špatulom. Po potrebi dodajte i mrvicu vode kako meso ne bi zagorilo. Kada je meso gotovo, maknite ga iz lonca i stavite na stranu.

U međuvremenu, dok se meso kuha operite, ogulite i fino nasjeckajte svo povrće. U onaj isti lonac u kojem ste kuhali meso dodajte još tri žlice ulja i nasjeckani luk, pa dinstajte oko 5-10 minuta dok ne postane staklast. Ubacite sjeckani češnjak i feferone, te lovor, čili, slatku i dimljenu papriku. Promiješajte začine i kuhajte ih samo minutu, da se arome otpuste. Sada sa malo vode dodajte sjeckanu mrkvu i papriku rogu te promiješajte kako bi se začini otpustili sa dna lonca. Par minuta kuhajte da se sve lagano karamelizira prije nego u lonac vratite meso i ubacite rajčice, grah, kukuruz i sol. Podlijte sa onoliko vode koliko treba da se sve potopi i pustite da zavrije. Smanjite vatru i uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko dva sata. Po potrebi dodajte još mrvicu vode. Kušajte i prilagodite začine te na kraju umiješajte svježi peršin.

Vaš je čili sada gotov i slobodno možete na njega navaliti. Možete ga poslužiti bez ikakvih dodataka takvog kakav je ili preko kuhane riže, sa malo ribanog sira, kao i sa žlicom kiselog vrhnja.

Ako se odlučite ići dalje i raditi buritose, pustite da se čili malo ohladi prije nego što nastavite. Čili će se još zgusnuti kako se bude hladio, a također ćete izbjeći i potencijalne katastrofične opekline koje uključuju vrući čili i vaše dijelove tijela. Zagrijte pećnicu na 180°C. Veliki protvan (ili dva manja) namastite uljem i stavite na stranu. Napravite premaz za kore tako da u maloj zdjelici pomiješate dvije žlice ulja i četvrtinu šalice vode.

Kore za savijače raširite na čistoj radnoj plohi. Svaku koru lagano premažite mješavinom ulja i vode, pa onda na nju dodajte oko ¼ šalice čilija. Posipajte sa malo ribanog sira, zarolajte i slažite u pripremljeni protvan. Kada ste složili buritose, po vrhu ih još dodatno premažite sa mješavinom ulja i vode te pecite oko 40 minuta dok ne budu hrskavi i zlatni.

Poslužite toplo sa malo kiselog vrhnja. Buritosi se super podgrijavaju, ali ih također možete i smrznuti skupa sa protvanom prije nego ste ih stavili peći. Kasnije ne trebate ništa odmrzavati, samo premažite smrznute buritose sa malo vode i ulje te pecite baš kao što bi ste i one svježe.

A ako ste ovaj gargantuanski blok tektsa pročitali u jednom sjedenju, zaslužujete medalju (i burito)! 😀

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

No Bake Vegan Jaffa Squares / Veganske jaffa kocke – bez pečenja

Crunch Crunch Away, , , , , 9 Comments

I feel like we’ve stepped far enough from the winter festivities that it’s morally acceptable to post a desert recipe. This is a very easy, very lazy and reasonably healthy desert option, so I see no reason as to why you shouldn’t make it.

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INGREDIENTS:

(Yields 20 squares / 0.13 EUR per square / 2.66 EUR for all)

For the cake base:

1 cup ground toasted hazelnuts (1.00 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tbsp honey (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

For the orange filling:

1 large orange (0.40 EUR)

2 tbsp honey (0.27 EUR)

1 tbsp corn starch (0.03 EUR)

1-2 tbsp water (–)

For ganache:

2 tbsp raw cocoa powder (0.13 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tbsp honey (0.13 EUR)

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METHOD:

Line a square baking dish with parchment paper and set aside. Mix together all cake base ingredients and transfer to prepared baking dish. Evenly distribute the mixture and using your hands press it into the bottom. Place in freezer and leave to sit there for about 15-20 minutes.

Meanwhile while the cake base is resting, prepare the filling. Add peeled orange and honey to a food processor and pulse until uniform. Transfer to a small saucepan and cook for about 5-10 minutes to slightly thicken. Dissolve corn starch in a bit of water in a cup or a small bowl, then gradually stir into the orange. Cook for a few more minutes, while stirring constantly, to thicken even more. Pour the orange filling on top of the chilled base and cool completely before putting in the freezer for at least 30 minutes.

Make ganache by mixing together cocoa powder, melted coconut oil and honey. Pour over the orange filling and quickly even out. You need to be super quick about this, because the coconut butter will solidify fast once being exposed to the cold. Return the cake to the freezer for a few more hours before cutting into squares. Serve cold or frozen.

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Mislim da je prošlo dovoljno vremena od zimskih blagdana tako da je skroz moralno prihvatljivo objaviti recept za slasticu. Ovo je jako lagani, jako lijeni i poprilično zdravi desert, tako da ne vidim razloga zašto ga ne bi ste trebali napraviti.

SASTOJCI:

(Za 20 jaffa kocki / 0,99 kn po kocki / 19,95 kn za sve)

Za biskvit:

1 šalica tostiranih mljevenih lješnjaka (7,50 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žlica meda (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Za kremu od naranče:

1 velika naranča (3,00 kn)

2 žlice meda (2,00 kn)

1 žlica kukuruznog škroba (0,25 kn)

1-2 žlice vode (–)

Za čokoladnu glazuru:

2 žlice sirovog kakao praha (1,00 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žlica meda (1,00 kn)

PRIPREMA:

Obložite četvrtasti protvan papirom za pečenje i stavite na stranu. Pomiješajte sve sastojke za biskvit, pa smjesu prstima ravnomjerno utisnite u pripremljeni protvan. Stavite u zamrzivač na 15-20 minuta.

Dok se biskvit hladi, pripremite kremu. Oguljenu naranču i med ubacite u multipraktik i propulsirajte u jednoličnu masu. Preselite u mali lončić i kuhajte 5-10 minuta da se malo zgusne. Kukuruzni škrob u posebnoj posudi rastopite u malo vode, pa onda postepeno umiješajte u kremu od naranče. Kuhajte još koju minutu uz stalno miješanje da se sve još više zgusne. Kremu prelijte preko ohlađenog biskvita, pustite da se ohladi na sobnu temperaturu pa ubacite u zamrzivač na barem 30 minuta.

Napravite glazuru tako da pomiješajte skupa kakao prah, rastopljeno kokosovo ulje i med. Prelijte preko ohlađene kreme i brzo poravnajte. Morate stvarno biti brzi jer će se kokosovo ulje početi zgušnjavati čim dođe u dodir sa hladnom kremom. Vratite kolač u zamrzivač na još koji sat prije nego ga narežete na kocke. Poslužite ohlađeno ili smrznuto.

No Bake Vegan Jaffa Squares / Veganske jaffa kocke – bez pečenja

Corn and Potato Chowder (vegan) / Krem juha od kukuruza i krumpira (veganska)

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This dish definitely isn’t the prettiest, but it’s super tasty, filling and cheap. Plus, it takes very little effort to make. I opted for roasting the potatoes, onions and garlic to give the chowder an extra layer of flavor. You can absolutely skip this and just cook everything on stovetop. But I think such extra little effort was well rewarded.

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INGREDIENTS:

(Yields 6 servings / 0.37 EUR per serving / 2.24 EUR for all)

6 medium sized potatoes (0.40 EUR)

3 tbsp olive oil (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

3 cups frozen corn (0.80 EUR)

6 cups water (–)

2 tbsp coconut butter (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of dried chili flakes (0.03 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and dice potatoes and toss with olive oil, salt and pepper. Spread out on a baking sheet in a single layer. Quarter the onions with skins intact and tuck around the potatoes, together with unpeeled garlic cloves. Bake for about 45 minutes, until slightly crispy and golden. Remove from the oven and allow to cool a bit before peeling and discarding the skins from onions and garlic.

Meanwhile, cook the frozen corn in water for about 10 minutes, until softened through. You can also use canned corn and skip this step, but frozen was what I had on hand. Reserve one cup of cooked corn for later and add the rest together with cooking water, coconut butter, garlic powder, smoked and Hungarian paprika and chili flakes, together with roasted potatoes, garlic and onions to a food processor and pulse until creamy. If needed, dilute with a bit more water. Put to a pot, add the reserved whole corn and gently simmer on low for about ten minutes. Taste and adjust seasoning, then serve.

Ovo jelo definitivno nije najfotogeničnije, ali je jako fino, zastino i jeftino. Osim toga, treba uložiti sasvim malo truda da ga smutite. Ja sam se odlučila ispeći krumpire, luk i češnjak, kako bi sve dobilo još jedan sloj arome. Naravno, možete taj korak preskočiti i sve skuhati na štednjaku, ali ja mislim da se taj mali dodatni napor i više nego isplatio.

SASTOJCI:

(Za 6 porcija / 2,79 kn po porciji / 16,75 kn za sve)

6 srednje velikih krumpira (3,00 kn)

3 žlice maslinovog ulja (0,99 kn)

Dobar prstohvat soli (0,01 kn)

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

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

3 šalice smrznutog kukuruza (6,00 kn)

6 šalica vode (–)

2 žlice kokosovog maslaca (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i narežite krumpire na kocke, pa pomiješajte sa maslinovim ulje, solju i paprom. Raširite po protvanu u jednom sloju. Raščetvorite luk skupa sa ljuskom, pa zajedno sa neoguljenim češnjakom rasporedite među krumpirima. Pecite oko 45 minuta, dok se sve ne zahrska i ne zažuti. Maknite iz pećnice i pustite da se malo ohladi prije nego ogulite i bacite ljuske od luka i češnjaka.

U međuvremenu, desetak minuta kuhajte kukuruz u vodi, dok ne bude mekan. Možete također uzeti i kukuruz iz konzerve, pa ovaj korak preskočiti, ali ja sam doma imala smrznuti. Sačuvajte jednu šalicu kuhanog kukuruza, a ostatak skupa sa vodom, kokosovim maslacem, češnjakom u prahu, dimljenom i crvenom paprikom, čilijem, te pečenim krumpirima, lukom i češnjakom, ubacite u blender i pulsirajte dok ne bude kremasto. Po potrebi, razrijedite sa još malo vode. Sve ubacite u lonac, skupa sa cijelim kukuruzom kojeg ste sačuvali, te lagano krčkajte desetak minuta. Kušajte i prilagodite začine, pa poslužite.

Corn and Potato Chowder (vegan) / Krem juha od kukuruza i krumpira (veganska)

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

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Honestly, when life gets busy (or when I am plain lazy), there is very little I appreciate more than a one-pot pasta dish. If you still haven’t tried making one-pot pasta dishes, you haven’t lived. Seriously, drop everything you are just doing right now and try out this recipe! It will change your whole life! And the customization options with this are virtually endless, so you can have one-pot pasta dishes all the time and do less dishes in your life! Yay!!!

I opted for whole-wheat pasta, which was a bit more expensive than regular pasta, but definitely healthier. To make this dish vegan, replace the butter with coconut oil or vegan butter and cheese with nutritional yeast, vegan cheese or ground almonds.

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INGREDIENTS:

(Yields 4 servings /1.21EUR per serving / 4.82EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

Good pinch of dried chili flakes (0.03 EUR)

Good pinch of salt (0.01 EUR)

300 grams frozen peas (0.80 EUR)

300 grams whole-wheat pasta (1.00 EUR)

3 cups vegetable broth (0.40 EUR)

300 grams frozen broccoli (0.80 EUR)

½ cup finely grated hard cheese (0.80 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Finely dice the onions and mince garlic. Add olive oil to a larger pot and sauté onion for about five minutes, until slightly translucent. Dump in butter, minced garlic, garlic powder, paprika, basil, bay leaf, chili and salt, then stir for a minute until spices release their flavors. Now throw in frozen peas and pasta, give a good stir and cover with broth.

Arrange broccoli florets on top and as soon as everything comes to a boil, reduce heat to low and cover tightly with a lid. Cook for about 10 minutes, until the pasta is al dente. Stir very gently once or twice during cooking, but don’t overdo it with the stirring because pasta will fall apart. Once the pasta is al dente, remove from heat and let it sit covered for another 3-5 minutes so the pasta finishes cooking. Sprinkle with grated cheese or its vegan alternative, crack some black pepper on top and serve.

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Iskreno, kada sam zatrpana obavezama (ili kada sam jednostavno lijena), jako je malo stvari koje su mi draže od jela sa tjesteninom koja se kuhaju u istom loncu. Ako do sada još niste isprobali takve recepte, niste živjeli. Ozbiljno, pustite iste sekunde sve što sada radite i isprobajte ovaj recept! Promijeniti će vam se cijeli život. S obzirom da su ovakvi recepti jako prilagodljivi, mogućnosti su gotovo beskrajne, pa jela sa tjesteninom iz jednog lonca možete stalno kuhati.I trošiti manje vremena na pranje suđa! Hura!!!

Ja sam se ovdje odlučila za integralnu tjesteninu, koja je mrvicu skuplja od one obične, ali dosta zdravija. Da ovo jelo napravite u veganskoj varijanti, maslac zamijenite sa kokosovim uljem ili veganskim maslacem, a sir sa prehrambenim kvascem, veganskim sirom ili mljevenim bademima.

SASTOJCI:

(Za 4 porcije / 9,03 kn po porciji / 36,10 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica sušenog češnjaka u granulama (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Dobar prstohvat soli (0,01 kn)

300 g smrznutog graška (6,00 kn)

300 g integralne tjestenine (7,50 kn)

3 šalice povrtnog temeljca (3,00 kn)

300 g smrznute brokule (6,00 kn)

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

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

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite maslinovo ulje u veliki lonac, dodajte luk i dinstajte oko pet minuta dok ne postane staklast. Ubacite maslac, sjeckani češnjak, češnjak u granulama, papriku, bosiljak, lovor, čili i sol, pa miješajte minutu da se arome iz začina otpuste. Sada dodajte smrznuti grašak i tjesteninu, dobro promiješajte i pokrijte temeljcem.

Poslažite cvjetiće brokule po svemu, a čim zavrije odmah smanjite vatru na skroz lagano i čvrsto poklopite. Kuhajte desetak minuta da tjestenina bude al dente. Nježno promiješajte jednom ili dva puta tokom kuhanja, ali nemojte pretjerivati sa miješanjem jer će vam se tjestenina poraspadati. Čim je tjestenina al dente maknite s vatre, ali ostavite poklopljeno još 3-5 minuta da se tjestenina skuha do kraja. Posipajte ribanim sirom ili nekom od veganskih alternativa, dodajte malo crnog papra i poslužite.

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Ginger Lemon Tea / Čaj s đumbirom i limunom

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Tea is definitely my favorite beverage, even though I’m pretty fond of coffee, too. But I always have multiple pots of tea during the day, so here is a really simple recipe for one of my favorite tasty and healthy combos.My preferred options are either green tea, or herbal teas like chamomile, jasmine and lemon balm (melissa). In this particular instance I used loose leaf jasmine tea. But feel free to experiment and use whichever tea you are most fond of.

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INGREDIENTS:

(Yields 4 cups / 0.25 EUR per cup / 1.00 EUR for all)

1 thumb-sized piece of ginger (0.07 EUR)

4 cups water (–)

Loose tea or 4 tea sachets of choice (0.53 EUR)

Juice of 1 lemon (0.27 EUR)

1 tbsp honey (0.13 EUR)

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METHOD:

Peel ginger and place together with water in a kettle to boil. Once the water boils, remove from heat, add your tea of choice and brew according to package instructions. Strain tea leaves or remove and discard sachets and ginger, stir in lemon juice and honey, then enjoy.

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Čaj mi je definitivno najdraži napitak, iako mi ni kava uopće nije mrska. Ali tokom dana uvijek popijem više šalica čaja, pa vam evo jako jednostavan recept za jednu od mojih omiljenih, zdravih i finih kombinacija. Najviše volim zeleni ili biljne čajeve kao što su kamilica, jasmin ili matičnjak (melisa). U ovom konkretnom slučaju sam upotrijebila jasmin u rinfuzi, ali vi slobodno eksperimentirajte i isprobajte ovakvu kombinaciju sa čajem koji vam je najmiliji.

SASTOJCI:

(Za 4 šalice čaja / 1,86 kn po šalici / 7,50 kn za sve)

1 komadić đumbira veličine palca (0,50 kn)

4 šalice vode (–)

Čaj u rinfuzi ili 4 vrećice po izboru (4,00 kn)

Sok od 1 limuna (2,00 kn)

1 žlica meda (1,00 kn)

PRIPREMA:

Ogulite đumbir i skupa s vodom stavite u čajnik da prokuha. Kada voda zavrije, maknite s vatre, dodajte čaj i skuhajte prema uputama sa pakiranja. Procijedite čaj ili izvadite i bacite vrećice čaja i komadić đumbira, umiješajte limun i med te poslužite.

Ginger Lemon Tea / Čaj s đumbirom i limunom

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

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Ah, beans, how would one live without them? I love making a huge pot of bean stew when I lack inspiration for things more profound. Not only does this ensure I have lunch prepared for many days to come, but bean stew tastes even better in time as it sits and the aromas mingle. Not to mention how cheap dried beans are. Bean stew is also one of those things that freeze great, so what more could one ask of a dish?

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INGREDIENTS:

(Yields 10 servings / 0.87 EUR per serving / 8.70 EUR for all)

2 cups dried beans (1.00 EUR)

2 cups dried whole rye (1.00 EUR)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

1 cup finely diced bacon (1.00 EUR)

8 small sausages – I used Carniolan sausage (3.20 EUR)

6 garlic cloves (0.20 EUR)

1 bay leaf (0.01 EUR)

Pinch of dried chili flakes (0.03 EUR)

4 pickled sweet pepperoncino peppers (0.27 EUR)

2 tbsp sweet Hungarian paprika (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

4 carrots (0.27 EUR)

1 large red horn pepper (0.33 EUR)

3 tbsp dried parsley (0.20 EUR)

2 cups tomato sauce (0.53 EUR)

8-10 cups water (–)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

Wash beans and rye under running water and let them soak overnight. Rinse and drain the next day and set aside. Wash and finely dice all the veggies and cut the sausages into small pieces.

Add olive oil to the large pot and saute onion for a few minutes, until translucent. Dump in bacon and sausages, stir and cook until slightly crispy. Now add in chopped garlic, bay leaf, chili flakes, pepperoncinos Hungarian and smoked paprika, give a good stir and cook for a minute so the aromas loosen from the spices. Put in chopped carrots and horn pepper to cook them for a few minutes until caramelized.

Sprinkle everything with dried parsley, add in drained beans and rye, pour tomato sauce and water over everything, season with salt and pepper and give a really good stir. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about an hour and a half, until the beans and rye are thoroughly cooked through. Taste and adjust seasoning and serve warm.

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Iskreno, ne mogu uopće zamisliti život bez graha. Nema mi draže stvari nego napraviti veliki lonac grah variva kada se ne osjećam nadahnutom za nešto kompleksnije. Ne samo da tako imam osiguran ručak za više dana unaprijed, već varivo bude još bolje kako stoji i okusi se dobro prominglaju. A da ni ne spominjem činjenicu koliko je suhi grah jeftin. Varivo od graha je jedna od onih stvari koje se super smrzavaju, i što više od nekog jela uopće možemo tražiti?

SASTOJCI:

(Za 10 porcija / 6,52 kn po porciji / 65,18 kn za sve)

2 šalice suhog graha (7,50 kn)

2 šalice suhe integralne raži (7,50 kn)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

1 šalica fino sjeckanog špeka (7,50 kn)

8 malih kobasica – ja sam upotrijebila kranjske (24,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 lovorov list (0,10 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

4 ukiseljena slatka feferona (2,00 kn)

2 žlice slatke crvene paprike (1,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

4 mrkve (2,00 kn)

1 velika crvena paprika roga (2,50 kn)

3 žlice sušenog peršina (1,50 kn)

2 šalice pasirane rajčice (4,00 kn)

8-10 šalica vode (–)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Operite grah i raž pod tekućom vodom i ostavite namočene preko noći. Isperite i ocijedite idući dan i stavite na stranu. Operite i fino nasjeckajte svo povrće, a kobasicu narežite na male komadiće.

Stavite maslinovo ulje u veliki lonac i na njemu prodinstajte luk par minuta dok ne postane staklast. Ubacite špek i kobase, promiješajte i kuhajte dok se lagano ne zahrskaju. Sada dodajte češnjak, lovorov list, čili, feferone, slatku i dimljenu papriku, sve dobro izmiješajte i kuhajte minutu, samo da se arome otpuste iz začina. Ubacite nasjeckane mrkve i papriku rogu, te ih pustite par minuta da se lagano karameliziraju.

Sve posipajte sušenim peršinom, dodajte ocijeđeni grah i raž, sve zalijte rajčicom i vodom, začinite solju i paprom, te dobro promiješajte. Pustite da zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem oko sat i pol, dok se grah i raž ne skuhaju do kraja. Kušajte i prilagodite začine, a poslužite toplo.

Bean, Whole Rye and Sausage Stew / Varivo od graha i raži sa kobasicom

No-knead Seedy Oat Bread / Kruh sa sjemenkama i zobi koji se ne mijesi

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I haven’t posted any bread recipes in a while, which is odd because I bake bread two to three times a month. So here’s the recent loaf that I’ve made which I really liked. I left it to ferment for a whole day and it gave yielded a fantastic flavor. The dough had a super strong fermented smell, almost like booze, but don’t worry about it, because the bread tastes excellent.

As always, I used a heavy cast iron lidded pot for baking the bread, but any heavy lidded, oven-safe dish will do.

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INGREDIENTS:

(Yields 1 loaf / 1.07 EUR)

For the dough:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup all-purpose flour (0.07 EUR)

½ cup rolled oats (0.10 EUR)

4 tbsp sunflower seeds (0.27 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, oats, sunflower seeds, pumpkin seeds, yeast, salt and sugar. Pour warm water on top and give a good stir so all the flour is fully incorporated. Cover the bowl with cling foil and leave to rest in a warm room for 24 hours so the dough can ferment and puff up.

The next day, place a heavy lidded oven-safe dish to the oven and preheat to 220°C. This is gonna take about 30 minutes, so while the oven and the dish get toasty, prepare the dough for the second rise. Dump the dough on a well-floured counter, fold over with a scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for 30 minutes.

After 30 minutes, and once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes to get that lovely crust. Once the bread is done, transfer to a wire rack and allow it to cool completely before slicing.

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Već jako dugo nisam objavila nikakav recept za kruh, što je čudno s obzirom da pečem kruh barem dva do tri puta mjesečno. Evo recept za štrucu koju sam nedavno napravila, a jako mi se svidjela. Ovoga sam puta ostavila da tijesto fermentira 24 sata, a rezultat je bio fantastičan okus. Sirovo tijesto je imalo dosta intenzivan fermentirani miris, skoro kao po nekom alkoholnom piću, ali nemojte da vas to brine jer je kruh sam po sebi kasnije ispao super.

Kao i uvijek, kruh sam pekla u teškom željeznom loncu s poklopcem, ali možete koristiti bilo kakvu tešku posudu koja ima poklopac i smije u pećnicu.

SASTOJCI:

(Za 1 štrucu / 7,81 kn)

Za tijesto:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 šalica glatkog brašna (0,50 kn)

½ šalice zobenih pahuljica (0,75 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

4 žlice bučinih sjemenki (2,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli skupa pomiješajte brašna, zobene pahuljice, suncokretove i bučine sjemenke, kvasac, sol i šećer. Izlijte preko svega toplu vodu i dobro promiješajte da se svo brašno inkorporira. Pokrijte zdjelu prijanjajućom folijom i ostavite 24 sata u toploj prostoriji, da tijesto fermentira i nabubri.

Sljedećeg dana stavite tešku posudu sa poklopcem u pećnicu da se sve skupa zagrije na 220°C. Za to će trebati oko 30 minuta, pa za to vrijeme ujedno priredite i tijesto za drugo dizanje. Iskrenite tijesto na dobro pobrašnjenu radnu plohu te ga strugalicom nekoliko puta presavinite i oblikujte u kuglu. Preselite tijesto u posudu koja veličinom i oblikom odgovara onoj u kojoj ćete peći kruh, a koju ste obložili papirom za pečenje. Pokrijte čistom kuhinjskom krpom i pustite da miruje 30 minuta i da se diže drugi puta.

Nakon 30 minuta, kada su se pećnica i posuda dobro ugrijale, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu. Poklopite i stavite peći na 30 minuta. Nakon 30 minuta otklopite i pecite još 15 minuta da se napravi lijepa korica. Kada je kruh gotov preselite ga na rešetku da se skroz ohladi prije nego ga krenete rezati.

No-knead Seedy Oat Bread / Kruh sa sjemenkama i zobi koji se ne mijesi

Oat, Walnut and Raisin Carrot Bread / Kruh od mrkve sa zobi, orasima i grožđicama

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I know what you’re thinking – we’ve just stepped out of the holiday season three seconds ago, so what is this crazy woman thinking by posting a cake recipe?! But this is more a bread than it is a cake and it’s actually on quite a healthy side of the spectrum, too. So you’re allowed – encouraged, even – to munch on this goodness for breakfast. And since plopping a bunch of batter in a bread tin makes for the easiest baking endeavor, you’ll be securing a breakfast for quite a few days in just a few minutes.

Have I already convinced you to try out this recipe? I sure hope so, because this bread is not only easy and simple to make, it’s also delicious.

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INGREDIENTS:

(Yields 1 loaf / 3.89 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

½ cup ground flax seed (0.27 EUR)

½ cup brown sugar (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups shredded carrots (0.33 EUR)

1 cup raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a bread pan with butter, coat with parchment paper and set aside. If you don’t have any oat flour – fear not. Just pulse regular rolled oats in a food processor to desired consistency. Remove the oat flour, then use the same food processor to chop up walnuts and shred your carrots. We’re taking the lazy route. 😉

In a large bowl, whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs with yogurt and vanilla. Stir in melted butter and shredded carrots until well incorporated. Pour the wet ingredients over the dry mix and stir until just combined. Fold in the raisins and transfer the batter to a prepared bread pan and even out with a spatula.

Bake for 1 hour, until skewer inserted in the bread comes out clean (a crumb or two are also quite alright). Leave the bread to cool completely in its pan before removing and slicing. This bread will keep for up to five days if stored in an airtight container and refrigerated and it also freezes great.

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Znam što si sada mislite – blagdani su završili pred tri sekunde, a ova luda žena stavlja recepte za kolače! Ali ovo je više kruh nego što je kolač, te se također nalazi na zdravijoj strani spektra. Tako da vam je dopušteno – ne, ne, čak vas se i potiče na to – da ovu divotu grickate za doručak. A pošto je istovariti smjesu u kalup za kruh najlakša stvar na svijetu, u svega par minuta pripremiti ćete si doručak za dosta dana unaprijed.

Jesam vas već uvjerila da ispobate ovaj recept? Nadam se da da, jer je ovaj kruh ne samo jednostavan i lagan za pripremiti, već i jako ukusan.

SASTOJCI:

(Za 1 štrucu / 29,17 kn)

Za tijesto:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice smeđeg šećera (1,50 kn)

1 šalica praška za pecivo (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 šalice ribane mrkve (2,50 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Maslacem namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Ne brinite ako nemate zobenog brašna. Samo propulsirajte obične zobene pahuljice u multipraktiku do željenje konzistencije. Taj isti multipraktik iskoristite i za sjeckanje oraha i ribanje mrkve. Idemo lijenom rutom. 😉

U velikoj zdjeli pomiješajte oba brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol. U drugoj zdjeli razmutite jaja sa jogurtom i vanilijom. Umiješajte rastopljeni maslac i ribane mrkve da se sjedine. Prelijte mokre sastojke preko suhih i miješajte samo onoliko koliko treba da smjesa bude jednolična. Na kraju nježno umiješajte grožđice i preselite smjesu u pripremljeni kalup, te poravnajte špatulom.

Pecite 1 sat, dok štapić upiknut u kruh ne bude čist (mrvica – dvije su isto u redu). Ostavite da se kruh skroz ohladi prije nego što ga maknete iz kalupa i razrežete. Kruh će držati do pet dana u hermetički zatvorenoj posudi u hladnjaku, a također se i super smrzava.

Oat, Walnut and Raisin Carrot Bread / Kruh od mrkve sa zobi, orasima i grožđicama