Author: Crunch Crunch Away

Crunchy Winter Salad (vegan) / Hrskava zimska salata (veganska)

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I’m still trying to gain my footing from all the holiday overeating so my body just craved a salad. But I decided to fancy stuff up a bit and throw together some greens, fruits and nuts, which I think is always a good idea in a salad as it gives an interesting mix of textures and flavors. Plus, plain salads are pretty boring and generally leave me unimpressed.

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INGREDIENTS:

(Yields 2 servings / EUR per serving / 1.72 EUR for all)

2 cups shredded purple cabbage (0.27 EUR)

2 cups arugula (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 apple (0.20 EUR)

1 orange (0.20 EUR)

¼ cup walnuts (0.40 EUR)

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METHOD:

Toss the cabbage and arugula with olive oil, lemon juice, salt and pepper and divide between two plates. Core and thinly slice the apple. Peel and thinly cut the orange. Arrange the apple and orange slices over cabbage and arugula, then sprinkle everything with walnuts. Serve immediately.

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Još uvijek pokušavam stati na lopticu od svog onog blagdanskog prejedanja, pa mi je organizam bio željan salate. Međutim, odlučila sam biti malo fensi i pomiješati skupa zelenjavu, voće i orašaste plodove, što je po meni uvijek dobra ideja jer salatama daje zanimljivu mješavinu tekstura i okusa. Osim toga, obične su salate poprilično dosadne i generalno me baš i ne impresioniraju.

SASTOJCI:

(Za 2 porcije / 6,41 kn po porciji / 12,82 kn za sve)

2 šalice ribanog crvenog kupusa (2,00 kn)

2 šalice rukole (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 jabuka (1,50 kn)

1 naranča (1,50 kn)

¼ šalice oraha (3,00 kn)

PRIPREMA:

Kupus i rukolu pomiješajte sa maslinovim uljem, limunovim sokom, soli i paprom, pa raspodjelite između dva tanjura. Očistite jabuku od koštica i narežite na tanke kriške. Ogulite i tanko narežite naranču. Poslažite šnite jabuke i naranče preko kupusa i rukole, pa sve posipajte orasima. Poslužite odmah.

Crunchy Winter Salad (vegan) / Hrskava zimska salata (veganska)

Enhanced Cream of Mushroom Soup / Nabrijana krem juha od gljiva

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Let’s be real. On some days you just wanna slouch in your pajamas and shovel down frozen pizza or instant ramen. I’ve been there. Most of my work week summons up such feelings. That’s why I do majority of serious cooking on the weekend.

Furthermore, I still try to eat something substantial even on those days of absolute sloth. And this soup is a middle ground. It packs a bunch of good things, but uses prepacked cream of mushroom soup (I used a Knorr sachet) to make life more simple. For some substance I also dumped in a bunch of precooked rye I had lying around. But really, simple rice or any other grain will work here, as will potatoes or lentils. Just throw in whatever you have on hand.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.41 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 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 cracked black pepper (0.02 EUR)

2 cups precooked whole rye (0.40 EUR)

6 cups of water (–)

1 bag cream of mushroom soup of choice (1.07 EUR)

2 tbsp freshly chopped parsley (0.13 EUR)

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METHOD:

Finely dice onions, mince garlic and thinly slice mushrooms. Saute onions on olive oil on high heat for a few minutes, until translucent. Throw in garlic and cook for a minute or two. Add in butter and mushrooms, season with salt and pepper, then cook for a few minutes to reduce the bulk of mushrooms. Finally add in rye, water and soup powder. Give a good stir until everything is even and there are no lumps floating around. Bring to a boil and cook according to the instructions on the soup sachet – mine took about five minutes. Stir in chopped parsley and serve.

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Budimo skroz realistični. Ima dana kada samo želite ljenčariti u pidžami, a u usta lopatati pizzu ili instant tjesteninu. Takvo stanje nije mi ni malo strano. Zapravo, većina mojeg radnog tjedna priziva te osjećaje. Radi toga ono ozbiljnije kuhanje obavim uglavnom preko vikenda.

Također, trudim se pojesti nešto koliko-toliko zdravo čak i kada me obuzmu ti dani apsolutne lijenosti. Ova juha je nekakva zlatna sredina. U njoj je natrpano i dosta dobrih stvari, ali je, da si olakšam život, baza krem juha od gljiva iz vrećice (ja sam upotrijebila Knorr). Da obrok bude zasitniji, u juhu sam ubacila i kuhanu raž koju sam već ranije imala spremnu. Naravno, ovdje će poslužiti i najobičnija riža ili koja druga žitarica, kao i krumpiri ili leća. Samo dodajte ono što vam je pri ruci.

SASTOJCI:

(Za 6 porcija / 5,50 kn po porciji / 32,98 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 žlice maslaca (2,00 kn)

500 grama šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice kuhane raži (3,00 kn)

6 šalica vode (–)

1 vrećica krem juhe od gljiva po izboru (8,00 kn)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak, a gljive narežite na tanke listiće. Prodinstajte luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite češnjak, pa kuhajte minutu-dvije. Dodajte maslac i gljive, začinite solju i paprom, te kuhajte nekoliko minuta da se volumen gljiva smanji. Konačno, ubacite i raž, vodu te juhu iz vrećice. Dobro promiješajte dok sve ne bude jednolično i bez grudica. Pustite da zavrije pa kuhajte prema uputama na pakiranju juhe. Moja je bila gotova za pet minuta. Umiješajte sjeckani peršin i poslužite.

Enhanced Cream of Mushroom Soup / Nabrijana krem juha od gljiva

Takeaway Breakfast Oat Packs (vegan) / Prijenosni doručak paketići sa zobenim pahuljicama (veganski)

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The festivities are behind us and a whole year of wonderful possibilities ahead of us. Naturally, this is just the right time to hit a big reset button and start off with some new healthy habits. With breakfast being the most important meal of the day, we are setting aside a few minutes today so we can have breakfast all sorted out when another chaotic workday morning commences tomorrow. As Benjamin Franklin wisely worded it, by failing to prepare, you are preparing to fail.

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INGREDIENTS:

(Yields 1 serving / 0.58 EUR)

For the dry mix:

1 cup rolled oats (0.13 EUR)

1 tsp brown sugar (0.01 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground flax seed (0.03 EUR)

Handful of raisins (0.07 EUR)

Small pinch of salt (0.01 EUR)

Wet ingredients:

1 tbsp peanut butter (0.13 EUR)

Hot water (–)

Topping:

Handful of walnuts (0.13 EUR)

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METHOD:

Pack the dry ingredients in a small container and seal. When ready to eat, transfer to a bowl, add a tablespoon of peanut butter and pour hot water on top. I always aim to pour water directly on peanut butter so it melts more easily. Stir for a minute or two until everything is well incorporated and add a splash more of water if needed. Allow to sit for about five minutes. Stir, toss walnuts on top and enjoy.

I carry these little dry breakfast packs to work with me to assemble and eat there. I also keep peanut butter and walnuts in my office desk. Peanut butter and any kind of nuts are just awesome to have around as an emergency snack. Naturally, you can go wild here and add any kind of nuts, seeds, dried fruits and spices you like. The possibilities are just endless. Also, I use a mix of instant and old fashioned oats to have more texture, but you’re welcome to use up whichever is your favorite. Prepare now and start the work week and your year right!

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Proslave i slavlja su iza nas, a cijela godina divnih mogućnosti pred nama. Naravno, ovo je baš pravo vrijeme da stisnemo veliki reset gumb i startamo sa novim zdravim navikama. Pošto je doručak najvažniji obrok u danu, danas ćemo izdvojiti koju minutu i pripremiti si doručak, da smo spremni kada sutra uletimo u još jedno kaotično jutro kojim počinje radni tjedan. Kako je Benjamin Franklin mudro sročio, neuspješna priprema je priprema za neuspjeh.

SASTOJCI:

(Za 1 porciju / 4,36 kn)

Za suhi miks:

1 šalica zobenih pahuljica (1,00 kn)

1 žličica smeđeg šećera (0,10 kn)

1 žličica cimeta (0,50 kn)

1 žličica mljevenih sjemenki lana (0,25 kn)

Pregršt grožđica (0,50 kn)

Prstohvat soli (0,01 kn)

Mokri sastojci:

1 žlica kikiriki maslaca (1,00 kn)

Vruća voda (–)

Za posipanje:

Pregršt oraha (1,00 kn)

PRIPREMA:

Spakirajte suhe sastojke u malu posudicu i zatvorite. Kada ste spremni za jelo, preselite suhe sastojke u zdjelicu, dodajte žlicu kikiriki maslaca i zalijte vrućom vodom. Ja uvijek naciljam vodu direktno na kikiriki maslac kako bi se on lakše rastopio. Minutu-dvije miješajte dok se sve ne sjedini, a po potrebi dodajte još mrvicu vode. Ostavite da miruje oko pet minuta. Još jednom promiješajte, posipajte orasima i navalite.

Ja ovakve suhe paketiće sa doručkom nosim sa sobom na posao, pa ih onda tamo do kraja pripremim i klopam. Osim toga, kikiriki maslac i orahe uvijek imam u ladici u uredu jer su i kikiriki maslac i bilo kakvi orašasti plodovi super za imati pri ruci kao brzi i zdravi snack. Naravno, slobodno se tu raspištoljite i u mješavinu dodajte bilo kakve orašaste plodove, sjemenke, sušeno voće i začine. Mogućnosti su stvarno beskrajne. Također, ja sam koristila miks sitnih i krupnih zobenih pahuljica radi zanimljivije teksture, ali vi slobodno upotrijebite one koje su vama najdraže. Pripremite se sada i dobro startajte sa radnim tjednom i ovom godinom!

Takeaway Breakfast Oat Packs (vegan) / Prijenosni doručak paketići sa zobenim pahuljicama (veganski)

Happy New Year!

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Hello friends and Happy New Year! I hope that 2018 is an awesome year for you and you accomplish all that you want for yourself and even more. ❤

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Also, stay tuned because later today I’ll be sharing with you a super quick and easy meal-prep breakfast idea, so you can start your year right and have breakfast situation sorted out tomorrow if you are starting work.

Happy New Year!

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

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This is another one of those recipes where I’ve been too lazy to cook an elaborate meal and just threw together a bunch of random things I had around the house. A bag of frozen mixed Asian veggies really came in handy here and saved me a bunch of peeling, slicing and dicing. Also, if you’re like me and recovering from a food coma which inevitably follows each and every holiday, this recipe is just for you as it’s loaded with veggies and healthy stuff. Plus, this dish is tasty and won’t feel like a punishment. 😀

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.37 EUR for all)

For the marinade:

3 tbsp soy sauce (0.20 EUR)

2 tbsp orange juice (0.07 EUR)

Good pinch of dried chili flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

1 block of smoked extra firm tofu (1.00 EUR)

1 bag of frozen mixed Asian veggies (1.33 EUR)

4 garlic cloves (0.13 EUR)

Big handful of fresh spinach (0.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

Whisk together the marinade ingredients. Dice the tofu (or go fancy as I did and cut into triangles) and mix with marinade. Allow to sit for at least 10 minutes, while your frozen veggies thaw a bit in a colander. If you’re not using extra firm tofu, you’ll want to press out excessive water before you dice and marinate it. For that I suggest wrapping tofu block in clean kitchen towels and pressing it down with a heavy pot for at least an hour.

While your tofu is marinating, mince garlic and wash and pat dry spinach. Place wok on high heat for 2-3 minutes to thoroughly heat up. Drain the tofu of marinade, but reserve all liquids for later on. Add oil to your hot wok and stir-fry tofu for about 5 minutes, until crispy and golden brown on all sides. Remove tofu from wok and set aside.

Dump the thawed veggie mix with minced garlic into the remaining oil in your wok and cook for about 5-10 minutes, until slightly caramelized. Add in the spinach and reserved marinade, stir and cook for a minute or two until spinach slightly wilts down. If you think there’s too much liquid in your wok, you can sprinkle a bit of corn starch over everything and give a good stir to thicken the situation. Return tofu to wok, drizzle with sesame oil and give a final stir. Serve immediately over a bed of rice and sprinkled with sesame seeds.

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Ovo je još jedan od onih recepata gdje sam bila prelijena za nakuhavanje kompliciranog obroka i jednostavno sam smutila neke random stvari koje smo već imali doma. Vrećica miješanog smrznutog azijskog povrća me je spasila od beskrajnog guljenja i sjeckanja. Također, ako ste kao ja i oporavljate se od krkanja koje neizbježno prati svake blagdane, ovaj recept je baš za vas jer je nakrcan sa povrćem i zdravim stvarima. A pošto je i ukusan, nećete se osjećati kao da ste u kazni. 😀

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,05 kn za sve)

Za marinadu:

3 žlice soja sosa (1,50 kn)

2 žlice soka od naranče (0,50 kn)

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

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

1 kocka dimljenog ekstra čvrstog tofua (7,50 kn)

1 vrećica smrznutog azijskog povrća (10,00 kn)

4 češnja češnjaka (1,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Pomiješajte sastojke za marinadu. Narežite tofu na kockice (ili budite fensi kao ja i narežite na trokutiće) i pomiješajte ga sa marinadom. Pustite da se paca desetak minuta, dok vam se smrznuto povrće malo odmrzne u cjediljci. Ako ne koristite ekstra čvrsti tofu, poželjno je da iz njega istisnete višak vode prije nego ga narežete i stavite marinirati. Moj je prijedlog da ga u tom slučaju umotate u papirnate ručnike i pritisnete teškim loncem na barem sat vremena.

Dok se tofu marinira usitnite češnjak i operite i krpom lagano posušite špinat. Stavite wok na jaku vatru na 2-3 minute da se dobro ugrije. Ocijedite tofu od marinade, ali svu tekućinu sačuvajte za kasnije. Dodajte ulje u vrući wok i popecite tofu dok ne bude hrskav i zlatno-smeđi, oko pet minuta. Maknite tofu iz woka i stavite na stranu.

Mix povrća i usitnjeni češnjak bacite na preostalo ulje u woku i kuhajte oko 5-10 minuta da se povrće lagano karamelizira. Dodajte špinat i marinadu koju ste sačuvali, promiješajte i kuhajte još koju minutu da špinat povene. Ako vam je u woku ostalo previše tekućine, možete po povrću posipati malo kukuruznog škroba i sve dobro promiješati da se zgusne. Vratite tofu u wok, pokapajte sezamovim uljem i za kraj još jednom izmiješajte. Poslužite odmah preko kuhane riže i posipano sa sezamom.

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

Pea and Cauliflower Curry (vegan) / Curry od graška i cvjetače (veganski)

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I haven’t made any curry dishes for a loooong time, but since I scored some coconut cream and cauliflower on sale, I instantly felt inspired to make a nice pot of spicy, fragrant and creamy curry goodness.

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INGREDIENTS:

(Yields 6 servings / 1.18 EUR per serving / 7.08 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.27 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

4 carrots (0.40 EUR)

1 can of tomatoes (0.67 EUR)

1 can of coconut cream (2.00 EUR)

1 cup red lentils (1.00 EUR)

2 cups of water (–)

1 tsp salt (0.01 EUR)

1 head of cauliflower (1.33 EUR)

2 cups of frozen peas (0.67 EUR)

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METHOD:

Peel, wash and chop up all the vegetables. Rinse lentils under running water in a colander. In a large pot, saute onion on olive oil on high heat for a few minutes until slightly translucent. Throw in garlic, chili peppers, curry powder, paprika and red pepper flakes, stir and cook for a minute so the aromas activate in the spices. Throw in diced carrots, stir and cook briefly to slightly caramelize. Add in canned tomatoes and crush them up with your spatula.

Dump in coconut cream, lentils, water and salt and give it all a good stir. Bring to a boil, reduce heat and then simmer with a lid cracked open for 15 minutes. Now add in cauliflower florets and frozen minutes and cook for additional 5-10 minutes, until peas are thoroughly cooked through and there is still some crunch left to the cauliflower. Serve warm over a bed of cooked rice.

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Jako dugo nisam kuhala nikakav curry, a kada sam naletila na kokosovo vrhnje i karfijol na sniženju, odma sam se osjetila nekako nadahnutom da skuham veliki lonac toplog, mirisnog i kremastog curryja.

SASTOJCI:

(Za 6 porcija / 8,83 kn po porciji / 52,98 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (2,00 kn)

1 žlica curry praha (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 konzerva kokosovog vrhnja (15,00 kn)

1 šalica crvene leće (7,50 kn)

2 šalice vode (–)

1 žličica soli (0,01 kn)

1 glavica cvjetače (10,00 kn)

2 šalice smrznutog graška (5,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu dinstajte par minuta luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite češnjak, čili papričice, curry, papriku i sušene čili pahuljice, promiješajte i kuhajte minutu, da se u začinima probude arome. Dodajte i mrkvu, promiješajte i kratko kuhajte da se lagano karamelizira. Ubacite pelate i izgnječite ih špatulom.

Sada nadodajte kokosovo vrhnje, leću, vodu i sol te sve dobro promiješajte. Pustite da zavrije, smanjite vatru i krčkajte 15 minuta sa odškrinutim poklopcem. Za kraj bacite u lonac cvjetaču i grašak, pa nastavite kuhati još 5-10 minuta dok se grašak ne skuha do kraja, a cvjetača ne ostane još malo hrskava. Poslužite toplo preko kuhane riže.

Pea and Cauliflower Curry (vegan) / Curry od graška i cvjetače (veganski)

Cinnamon Apple Overnight Oats / Zobena kaša sa cimetom i jabukama

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Here’s my super cheap but tasty and healthy breakfast idea. The cinnamon and apple combo makes this oatmeal smell like a perfect apple pie. You prepare everything the night before to have a ready-made breakfast in the morning.

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INGREDIENTS:

(Yields 3 servings / 0.43 EUR per serving / 1.28EUR for all)

1 large apple (0.20 EUR)

1 tbsp butter (0.13 EUR)

1 tsp cinnamon (0.07 EUR)

2 cups rolled oats (0.27 EUR)

Pinch of salt (0.01 EUR)

2 tbsp ground flax seed (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 cup water (–)

1 cup milk – I used soy (0.40 EUR)

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METHOD:

Peel and core the apple. Cut into small cubes, than add to a small saucepan together with butter. Cook on high heat for about five minutes while stirring occasionally until the apple slightly softens. Sprinkle cinnamon over the apple chunks, give a good stir and cook for another minute or two so the cinnamon thickens and slightly caramelizes.

Divide the oats, salt, flax seeds, honey, water and milk between three portions. Give a really good stir, then top each portion with cinnamon apple mix. Refrigerate until the next day and up to five days. If needed, add a bit more milk to the oats before serving. I usually just pop the whole thing in a microwave for a minute when I get to work and dig in.

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Evo vam jedna jako jeftina, ali ukusna i zdrava ideja za doručak. Od kombinacije cimeta i jabuka ova zobena kaša miriši kao savršena pita od jabuka. Sve si pripremite večer prije, pa ujutro imate već gotov doručak.

SASTOJCI:

(Za 3 porcije / 3,17 kn po porciji / 9,51 kn za sve)

1 velika jabuka (1,50 kn)

1 žlica maslaca (1,00 kn)

1 žličica cimeta (0,50 kn)

2 šalice zobenih pahuljica (2,00 kn)

Prstohvat soli (0,01 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

1 žlica meda (1,00 kn)

1 šalica vode (–)

1 šalica mlijeka – ja sam uzela sojino (3,00 kn)

PRIPREMA:

Ogulite jabuku i očistite ju od peteljke i sjemenki. Narežite na male kockice, pa ubacite u lončić sa maslacem. Kuhajte oko pet minuta na jakoj vatri uz povremeno miješanje da jabuka omekša. Posipajte cimetom, dobro promiješajte i kuhajte još minutu-dvije da se cimet zgusne i karamelizira.

Rasporedite zobene pahuljice, sol, lan, med, vodu i mlijeko na tri porcije. Sve dobro promiješajte pa po svakoj porciji rasporedite dio jabuke sa cimetom. Stavite u hladnjak do sljedećeg dana, a sve potrošite u roku od maksimalno pet dana. Po potrebi, dodajte još mrvicu mlijeka prije posluživanja. Ja obično sve ubacim u mikrovalnu na koju minutu kada ujutro dođem na posao i navalim.

Cinnamon Apple Overnight Oats / Zobena kaša sa cimetom i jabukama

Leek and Barley Pot / Lonac sa porilukom i ječmom

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If there was rice in this dish, there would be no problem calling it a risotto. However, since I decided to use barley, and wanted to avoid any potential confusions, I just had to stick with a generic name which is pot. This is something ideal for those lazy days (pretty much any day from Monday to Friday, in my book), as everything simmers in a single pot. Also, you can of course add any other vegetable or grain of your choice too. I just happened to be in a leek mood.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.45 EUR for all)

4 tbsp olive oil (0.18 EUR)

2/3 cup of finely diced bacon (1.33 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

Good pinch of red pepper flakes (0.03 EUR)

3 large leeks (1.33 EUR)

2 cups barley (0.40 EUR)

1 tsp salt (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp dried parsley (0.13 EUR)

5 cups water (–)

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METHOD:

Wash and chop up carrots, leek and garlic. Rinse barley in a colander and set aside. In a big pot, saute bacon on olive oil until crispy and golden. Throw in carrots, then cook them for about 5 minutes to slightly caramelize. Stir in garlic, bay leaf, Hungarian and smoked paprika, coriander and red pepper flakes and cook for a minute so the flavors bloom and develop. Add in leek and allow it to cook for about 10 minutes until it wilts down.

Now add in barley, salt, tomato paste, parsley and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about 30-40 minutes, until barley is thoroughly cooked through. Remember to stir occasionally and as necessary add in a splash more of water. Serve warm.

This dish will hold in a fridge for up to five days and also reheats great, so you can pack your lunch to work for a whole week, hooray!

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Da u ovom jelu ima riže, uopće ne bi bilo nikakve dileme i zvalo bi se rižoto. Međutim, pošto sam odlučila upotrijebiti ječam, da izbjegnem konfuzije stavila sam generički naziv – lonac. Ovo je jelo idealno za lijene dane (po meni je to sve između ponedjeljka i petka), pošto se sve krčka u istom loncu. Osim toga, naravno da možete dodati bilo koje povrće ili žitaricu po vlastitoj želji. Ja sam jednostavno bila raspoložena za poriluk.

SASTOJCI:

(Za 6 porcija / 5,56 kn po porciji / 33,28 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2/3 šalice špeka narezanog na kockice (10,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

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

3 velika poriluka (10,00 kn)

2 šalice ječma (3,00 kn)

1 žličica soli (0,01 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

5 šalica vode (–)

PRIPREMA:

Operite i nasjeckajte mrkve, poriluk i češnjak. Isperite ječam u cjediljci pod tekućom vodom i stavite na stranu. U velikom loncu prodinstajte špek na maslinovom ulju dok se ne zahrska. Ubacite mrkve i kuhajte pet minuta da se malo karameliziraju. Umiješajte češnjak, lovor, slatku i dimljenu papriku, korijander i čili, pa ih pustite oko minutu da se arome razviju i zamiriše. Dodajte poriluk i kuhajte ga desetak minuta dok malo ne povene.

Sada umiješajte ječam, sol, rajčicu, peršin i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 30-40 minuta, dok se ječak skroz ne skuha. Pazite da tu i tamo promiješate, a po potrebi dodajte i mrvicu vode. Poslužite toplo.

Ovo će se jelo dobro držati u frižideru do pet dana, a također se i super podgrijava što znači da si možete spakirati ručak za posao za cijeli tjedan, hura!

Leek and Barley Pot / Lonac sa porilukom i ječmom

Olive and caper paste (Tapenade) / Pasta od maslina i kapara (tapenada)

Crunch Crunch Away, , , , , , , Leave a comment

Honestly, this recipe is super simple and might seem like a waste of olives. But I’ve been really enjoying it as a salad dressing lately, so I’ve decided to share it with you guys. Also, the olives add a ton of healthy fats to the salad situations and make a bag of humble greens combined with some cooked grains into a luxurious lunch.

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INGREDIENTS:

(Yields about ½ cup / 1.12 EUR)

½ cup pitted green olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

2 salted anchovy fillets (0.13 EUR)

1 garlic clove (0.03 EUR)

3 tbsp olive oil (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

½ tsp freshly cracked black pepper (0.03 EUR)

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METHOD:

Throw all of the ingredients in a food processor and blitz until a thick, slightly chunky paste forms. Taste and adjust seasoning.Since olives, capers and anchovies are all salty, I find that there is no need for additional salt here, but all taste buds are different.

Use for smearing on toasted bread, for dipping veggies or crackers, as a pizza topping, or as a salad dressing, which is my personal favorite.

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Iskreno, ovaj je recept jako jednostavan i možda vam se čini kao gubitak maslina. Ali ja ga jako često koristim u zadnje vrijeme kao dresing za salatu, pa sam ga odlučila podijeliti i sa vama. Osim toga, masline salati dodaju hrpu zdravih masnoća, a skromnu vrećicu zelenjave u kombinaciji sa kuhanim žitaricama transformiraju u luksuzni ručak.

SASTOJCI:

(Za oko ½ šalice / 8,49kn)

½ šalice iskoštenih zelenih maslina (3,00 kn)

2 žlice kapara (2,00 kn)

2 slana fileta inćuna (1,00 kn)

1 češanj češnjaka (0,25 kn)

3 žlice maslinovog ulja (0,99 kn)

1 žlica limunovog soka (1,00 kn)

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

PRIPREMA:

Ubacite sve sastojke u multipraktik i pulsirajte dok ne dobijete gustu pastu sa nešto komadića. Kušajte i prilagodite začine. Pošto su masline, kapare i inćuni svi slani, meni tu ne treba dodatne soli, ali svako je nepce drugačije.

Tapenadu koristite kao namaz za tostirani kruh, sos za umakanje povrća ili krekera, kao nadjev za pizzu, ili kao dresing za salatu, a što je meni najdraža opcija.

Olive and caper paste (Tapenade) / Pasta od maslina i kapara (tapenada)