Author: Crunch Crunch Away

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

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These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

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Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

Oat and Raisin Banana Bread / Kruh od banane sa zobenim brašnom i grožđicama

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I haven’t made any banana breads in quite a while. Autumn seems just like a perfect time for banana breads, when you can snuggle under your favorite blanket with a big mug of hot tea or coffee and just enjoy a thick slice of the sweet banana bread goodness.

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INGREDIENTS:

(Yields 1 loaf / 3.93 EUR)

For the batter:

3 large ripe bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.33 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups oat flour (0.40 EUR)

1 cup whole wheat flour (0.10 EUR)

2 tbsp brown sugar (0.07 EUR)

3 tbsp ground flax seed (0.10 EUR)

4 tbsp sunflower seeds (0.27 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup raisins (0.40 EUR)

½ cup chocolate chunks (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, then line with baking sheet and set aside. Mash up bananas, then whisk in eggs, vanilla and yogurt. Pour in melted butter and stir to incorporate.

In a separate bowl, whisk together flours, sugar, flax seeds, sunflower seeds, baking powder, baking soda and salt. Just a small note here – if you don’t have any oat flour, just pulse some rolled oats in a food processor and voila. Pour banana mixture over the dry ingredients and stir to combine. Fold in raisins and chocolate chunks, then transfer the batter into a prepared baking pan.

Bake for 1 hour, until a skewer inserted into the bread comes out clean (a crumb or two are also fine). Allow to cool completely before removing from the pan, slicing and serving.

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Prošlo je već dosta vremena od kada sam zadnji puta napravila kruh od banane. Jesen se čini kao savršeno vrijeme za tu vrstu poslastice, kada se možete fino zavući ispod najdraže deke sa velikom šalicom vrućeg čaja ili kave i debelom šnitom ovog slatkog kruha.

SASTOJCI:

(Za 1 štrucu / 29,32 kn)

Za smjesu:

3 velike prezrele banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica jogurta (2,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 šalice zobenog brašna (3,00 kn)

1 šalica integralnog brašna (0,75 kn)

2 žlice smeđeg šećera (0,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica grožđica (3,00 kn)

½ šalice komadića čokolade (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. Zgnječite banane, pa umiješajte jaja, vaniliju i jogurt. Ulijte rastopljeni maslac i dobro sve izmješajte da se sjedini.

U drugoj zdjeli pomiješajte skupa brašna, šećer, lan, suncokretove sjemenke, prašak za pecivo, sodu bikarbonu i sol. Samo mala napomena – ako nemate zobenog brašna možete obične zobene pahuljice propulsirati u multipraktiku. Prelijte smjesu sa bananama preko suhih sastojaka i promiješajte da se sve sjedini. Lagano umiješajte grožđice i čokoladu, pa smjesu prebacite u pripremljen kalup.

Pecite 1 sat, dok čačkalica koju upiknete u kruh ne bude čista (mrvica ili dvije su isto ok). Pustite da se kruh skroz ohladi prije nego ga izvadite iz kalupa, razrežete i poslužite.

Oat and Raisin Banana Bread / Kruh od banane sa zobenim brašnom i grožđicama

Cheesy Pouches / Torbice sa sirom

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As usual, I had some random leftovers lying around the house, which coincidentally included some cream cheese. A little snooping around the internet confirmed my beliefs that you can actually make dough with cream cheese and that you don’t have to use yeast. This means that there is no proofing and that the dough can be whipped up in no time.

Also, another great thing about these puppies is that they are actually super tasty on the following and even on their third day. All you need to do is wrap them loosely up in aluminum foil and pop them into the oven for 10-15 minutes to warm up. They come out juicy and moist, tasting just like they were freshly baked. Naturally, these pouches are also pretty addictive so you probably won’t have any leftovers to begin with. 😀

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INGREDIENTS

(Yields 20 pouches / 0.16 EUR per pouch / 3.20 EUR for all)

For the dough:

½ cup corn flour (0.05 EUR)

2 cups all-purpose flour (0.13 EUR)

2 tsp baking powder (0.03 EUR)

1 tsp salt (0.01 EUR)

2 tsp sugar (0.01 EUR)

1 cup cream cheese (0.67 EUR)

1 egg (0.20 EUR)

¼ cup sunflower seed oil (0.10 EUR)

¼ cup milk (0.07 EUR)

For the filling:

2 slices of prosciutto (0.67 EUR)

3 slices of ham (0.47 EUR)

5 slices of cheese (0.47 EUR)

2 tbsp cream cheese (0.13 EUR)

1 tsp water (–)

For sprinkling:

Water (–)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tbsp sesame seeds (0.07 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper and set aside. To assemble the dough, mix together all of the ingredients and knead for about five minutes, until the dough is pliable and smooth. If necessary, add a bit more flour or milk. Roll the dough out on a well-floured surface and cut into large circles. I used a huge mug for this. Re-roll the scraps and repeat until all the dough is used up.

To make the filling, finely dice everything up and stir all of the ingredients together. Place a teaspoon of filling on each dough circle, then fold the dough over and seal the edges. To secure that nothing leaks out, you can press down the edges with a fork.

Spread the pouches on prepared baking sheet and lightly brush each one with a bit of water. Mix together all the seasoning ingredients and lightly sprinkle each pouch.

Bake for 30 minutes, until crispy and golden brown. Serve the pouches warm, as a fancy breakfast or delicious snack.

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Kao i obično, imala sam doma dosta nekakvih ostataka koji su mi se povlačili, a među njima se našlo i nešto svježeg sira. Nakon malo kopanja po internetu potvrdila sam svoju sumnju da se tijesto može napraviti i od sira te da ga se ne mora raditi sa kvascem. To znači da nema dizanja, a samo tijesto možete smutiti za čas.

Također, još jedna super stvar kod ovih torbica je da su izvrsne i drugi, pa čak i treći dan. Samo ih labavo umotajte u aluminijsku foliju i ubacite u pećnicu na 10 do 15 minuta da se ugriju. Biti će sočne i fine, baš kao da su upravo pečene. Naravno, ovi mali paketići izazivaju takvu ovisnost da vam ionako vjerovatno ništa neće ostati za kasnije. 😀

SASTOJCI:

(Za 20 torbica sa sirom / 1,19 kn po torbici / 23,76 kn za sve)

Za tijesto:

½ šalice kukuruznog brašna (0,40 kn)

2 šalice glatkog brašna (1,00 kn)

2 žličice praška za pecivo (0,20 kn)

1 žličica soli (0,01 kn)

2 žličice šećera (0,04 kn)

1 šalica svježeg sira (5,00 kn)

1 jaje (1,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

¼ šalice mlijeka (0,50 kn)

Za nadjev:

2 šnite pršuta (5,00 kn)

3 šnite šunke (3,50 kn)

5 šnita sira (3,50 kn)

2 žlice svježeg sira (1,00 kn)

1 žličica vode (–)

Za posipanje:

Voda (–)

½ žličice soli (0,01 kn)

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

1 žličica kima (0,50 kn)

1 žlica sezama (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećniocu na 180°C. Obložite protvan papirom za pečenje i stavite na stranu. Pomiješajte sve sastojke za tijesto i mijesite oko pet minuta, da tijesto bude glatko i da se ne lijepi. Po potrebi, dodajte mrvicu više brašna ili mlijeka. Tijesto razvaljajte na dobro pobrašnjenoj plohi i izrežite u velike krugove. Ja sam kao kalup upotrijebila veliku šalicu. Ponovno umijesite i razvaljajte ostatke tijesta i ponovite dok sve ne potrošite.

Da napravite nadjev, nasjeckajte sve na male kockice i pomiješajte sve sastojke. Na svaki krug tijesta stavite po žličicu nadjeva, pa preklopite tijesto na pola i stisnite skupa rubove. Kako ništa ne bi iscurilo, dodatno vilicom utisnite spojeve.

Raširite torbice po pripremljenom protvanu i lagano svaki paketić premažite sa malo vode. Pomiješajte skupa sol, papar, kim i sezam pa tom smjesom posipajte svaku torbicu.

Pecite 30 minuta, dok tijesto ne bude hrskavo i zlatno. Poslužite toplo, kao fensi doručak ili kao ukusni snack.

Cheesy Pouches / Torbice sa sirom

Pineapple cake / Kolač od ananasa

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We had this sad lonely pineapple lying around for a while so naturally I decided to bake it into a cake. Let me tell you, no fruit is safe from being tossed into the oven in our household. This cake is a breeze to whip up, so if you have a case of neglected pineapple as well, you know what to do.

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INGREDIENTS:

(Yields 1 cake / 4.19 EUR)

For the batter:

1 pineapple (2.00 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

2 cups all-purpose flour (0.13 EUR)

¾ cup brown sugar, divided (1.00 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking pan with butter and set aside. Clean and cube the pineapple, toss 2/3 of it in a food processor and pulse until creamy, but reserve the remaining 1/3 for later. Add the eggs and vanilla to pineapple pulp and blitz to combine. Finally, add in the melted butter and give a final pulse.

In a bowl, whisk together flour, ½ cup of sugar, baking powder, baking soda and salt. Pour the liquid pineapple mixture over flour and stir to combine. Pour the batter into prepared pan and shake to even out. Add reserved pineapple and remaining ¼ cup of sugar to food processor and blitz for just a few seconds, so you end up with a chunky mixture. Distribute the mixture on top of the cake batter and bake it for 1 hour, until golden brown and a skewer inserted in the cake comes out clean.

Serve the cake warm or at room temperature.

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Imali smo doma jedan usamljeni tužni ananas pa sam ga, naravno, odlučila ubaciti u kolač. Da vam odma priznam, niti jedno voće nije sigurno kod nas doma od toga da završi u pećnici. Ako i vi imate sindrom odbačenog ananasa, znate što vam je činiti.

PRIPREMA:

(Za 1 kolač / 31,32 kn)

Za kolač:

1 ananas (15,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljenog (4,00 kn)

2 šalice glatkog brašna (1,00 kn)

¾ šalice smeđeg šećera, podijeljene (7,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup i obložite papirom za pečenje, pa stavite na stranu. Očistite i narežite ananas na kockice. Ubacite 2/3 ananasa u multipraktik i pulsirajte dok ne bude kremast, s time da 1/3 ananasa ostavite u kockicama za kasnije. Dodajte jaja i vaniliju u pulpu od ananasa i propulsirajte, te za kraj dodajte i rastopljeni maslac i još jednom propulsirajte da se sve sjedini.

U zdjeli pomiješajte brašno, ½ šalice šećera, prašak za pecivo, sodu bikarbonu i sol. Preko toga prelijte tekuću smjesu sa ananasom i dobro promiješajte da se sjedini. Iskrenite smjesu u pripremljeni protvan i prodrmajte da se poravna. Ostatak ananasa koji ste sačuvali dodajte sa preostalom ¼ šalice šećera u multipraktik i samo kratko problicajte da dobijete smjesu sa komadićima ananasa. To rasporedite po tijestu u protvanu i pecite 1 sat, dok kolač ne bude zlatno smeđi, a čačkalica bude čista kad upiknete kolač.

Poslužite kolač topli ili na sobnoj temperaturi.

Pineapple cake / Kolač od ananasa

Chickpea, Rye and Sausage Stew (including a vegan option) / Varivo sa kobasicom od slanutka i raži (sa veganskom opcijom)

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I guess my favorite part of autumn is all those warm and cozy soups and stews. Those are just the perfect dishes, if you ask me. They are filling, cheap and super easy to make. Also, you can always cook up big batches to have some leftovers for work and shove a portion or two in your freezer. Meal prep saves me so much time and sanity, so I always welcome dishes like this one that reheat well.

This recipe is super customizable so feel free to switch ingredients with stuff you have on hand. I had some whole grain rye around, but feel free to use barley, wheat or even brown rice. To make this vegan, just ditch the sausage and use some smoked firm tofu or seitan.

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INGREDIENTS:

(Yields 4 generous servings / 1.09 EUR per serving / 4.34 EUR for all)

1 cup dried chickpeas (0.67 EUR)

1 cup whole grain rye (0.53 EUR)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 pickled sweet pepperoncino peppers (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried chili flakes (0.02 EUR)

4 carrots (0.27 EUR)

4 small sausages – I used Carniolan sausage (1.87 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4-5 cups water (–)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

The day before rinse chickpeas and rye under running water and leave to soak overnight. When ready to cook, drain them, wash again under running water and set aside. Wash, peel and finely dice all the veggies and cut the sausages into coins.

Saute onion on olive oil on high heat until slightly translucent. Add in chopped garlic, pepperoncinos, bay leaf and chili. Give a good stir and cook for just a minute, so the aromas from spices release. Add in diced carrots and sausage coins (or a vegan alternative), then cook for about 10 minutes to slightly caramelize. Now dump in drained uncooked chickpeas and rye, ajvar, tomato paste, paprika, salt, pepper and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about an hour, until the chickpeas and rye are thoroughly cooked through. You can also skip the overnight soak if you are in a hurry, but the cooking time is gonna be around hour and a half then and you’ll definitely need to add more water to the stew. While the stew cooks, if necessary, add in another splash of water and stir occasionally. Serve sprinkled with fresh parsley.

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Milsim da su mi najdraži dio jeseni sva ona topla jela na žlicu. Po meni je to jednostavno savršena hrana jer je zasitna, jeftina i jednostavna za skuhati. Također, uvijek možete pripremiti više i imati ostatke za na posao ili ubaciti koju porciju u zamrzivač. Meni osobno takav način kuhanja štedi mnogo vremena i živaca, tako da obožavam ovakvu vrstu hranu koja dobro trpi podgrijavanje.

Ovaj je recept jako prilagodljiv, pa slobodno zamjenite neke od sastojaka onime što vam je pri ruci. Ja sam imala nešto integralne raži pri ruci, ali slobodno umjesto toga upotrijebite ječam, pšenicu ili čak smeđu rižu. Da ovo jelo bude vegansko, izbacite kobasice i umjesto njih ubacite dimljeni čvrsti tofu ili seitan.

SASTOJCI:

(Za 4 izdašne porcije / 8,13 kn po porciji / 32,52 kn za sve)

1 šalica suhog slanutka (5,00 kn)

1 šalice suhe integralne raži (4,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 ćešnja ćešnjaka (1,00 kn)

2 ukiseljena slatka feferona (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (2,00 kn)

4 male kobasice – ja sam upotrijebila kranjske (14,00 kn)

2 žlice ajvara (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

4-5 šalica vode (–)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Dan prije isperite slanutak i raž pod tekućom vodom i ostavite ih da se namaču preko noći. Kada ste spremni za kuhanje, ocijedite ih, isperite još jednom pod tekćom vodom i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće, a kobasice narežite na novčiće.

Prodinstajte luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite sjeckane češnjak i feferone, lovorov list i čili. Dobro promiješajte i kuhajte samo koju minutu, da se arome iz začina otpuste. Ubacite nasjeckanu mrkvu i kobasice (ili vegansku alternativu), pa kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte ocijeđene slanutak i raž, ajvar, koncentrat rajčice, crvenu papriku, sol, papar i vodu. Promiješajte, pustite da zavrije, smanjite vatru i ostavite da se krčka sa odškrinutim poklopcem oko jedan sat, dok se slanutak do kraja ne skuha. Ako ste u žurbi možete preskočiti namakanje slanutka i raži preko noći, ali ćete onda trebati sve kuhati oko sat i pol i u varivo će trebati dodati više vode. Po potrebi tokom kuhanja dodajte još malo vode i povremeno promiješajte. Poslužite posipano svježim sjeckanim peršinom.

Chickpea, Rye and Sausage Stew (including a vegan option) / Varivo sa kobasicom od slanutka i raži (sa veganskom opcijom)

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Crunch Crunch Away, , , , , 4 Comments

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

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INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

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Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Crispy Spicy Oven Roasted Chicken Sticks / Hrskavi pikantni pileći štapići iz pećnice

Crunch Crunch Away, , , , , , 3 Comments

These chicken sticks work awesome either as a snack, or as a full meal. They’re also a great crowd feeder and can be assembled beforehand right up to the point of brushing them with oil and roasting. The fact that you don’t have to deep fry them means that they’re a bit healthier and less fussy. Overall, I’m keeping a stack of them in my freezer for those days when all you need is some fried chicken in your life.

I served them with this creamy mushroom sauce from previous post and they were to die for.

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INGREDIENTS:

(Yields about 50 chicken sticks / 0.18 EUR per stick / 8.97 EUR for all)

For the chicken:

1 kilo boneless skinless chicken breast (5.33 EUR)

1 tsp salt (0.01 EUR)

For the egg batter:

3 eggs (0.60 EUR)

1 cup all-purpose flour (0.07 EUR)

¼ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the crumb batter:

2 cups breadcrumbs (0.40 EUR)

1 cup finely grated hard cheese, like Grana Padano (1.33 EUR)

½ cup sesame seeds (0.33 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

4 tbsp butter, melted (0.53 EUR)

For roasting:

¼ cup sunflower seed oil (0.08 EUR)

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METHOD:

Cut chicken breast into thin strips, toss with salt and set aside. Prepare the egg batter by whisking together all of the ingredients until thick and smooth. Make the crumb batter in a separate bowl by stirring together breadcrumbs, cheese, sesame seeds, paprika, cumin, garlic powder, chili flakes, salt and black pepper. Pour melted butter over the mixture and massage it into the crumbs with your fingers. The finished product should feel like damp sand.

Preheat the oven to 200°C. Prepare a few baking trays by lining them with parchment paper. You can also bake chicken on a wire rack, but I find the baking tray easier to clean up and the chicken turns out just as crispy. To assemble chicken sticks, first coat each chicken piece with an egg batter, then toss in the crumb batter. Spread chicken pieces on a prepared baking tray. At this point you can also freeze the chicken for later. Just place the tray in a freezer and after 2-3 hours transfer chicken pieces to a zip lock bag. There’s no need to thaw the chicken before roasting, just brush the sticks with a bit of oil and toss into the oven.

When you are gonna roast the chicken, brush each peace lightly with oil on all sides. Roast for 25 minutes, until crispy and golden-brown. Serve warm with a sauce of your choice for dipping. Also, invite some friends over because these are so addictive you’re otherwise going to polish them all off by yourself.

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Ovi pileći štapići su fantastični snack ili kompletni obrok. Također su super za nahraniti gomilu ljudi i možete ih pripremiti unaprijed, skroz do točke kada ćete ih premazati uljem i baciti u pećnicu. Činjenica što ih ne morate peći na štednjaku u dubokom ulju znači da su malo zdraviji i malo manje prtljavi. U svakom slučaju, u frizeru čuvam zalihu za one dane kada vam u životu stvarno trebaju pileći pohanci.

Ja sam ih poslužila sa ovim kremastim umakom od gljiva iz prošlog posta i bili su božanstveni.

SASTOJCI:

(Za 50tak pilećih štapića / 1,34 kn po štapiću / 67,13 kn za sve)

Za meso:

1 kg pilećeg filea (40,00 kn)

1 žličica soli (0,01 kn)

Za smjesu od jaja:

3 jaja (4,50 kn)

1 šalica glatkog brašna (0,50 kn)

¼ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za smjesu od krušnih mrvica:

2 šalice krušnih mrvica (3,00 kn)

1 šalica fino naribanog tvrdog sira, kao Grana Padano (10,00 kn)

½ šalice sjemenki sezama (2,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica kima (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,15 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,60 kn)

PRIPREMA:

Narežite pileća prsa na tanke trakice, posolite i stavite na stranu. Pripremite smjesu od jaja tako da skupa razmutite sve sastojke u gusto i glatko tijesto. Smjesu od mrvica napravite u drugoj posudi tako da pomiješate krušne mrvice, sir, sezam, papriku, kim, češnjak, čili, sol i papar. Prelijte preko svega rastopljeni maslac i prstima umasirajte u smjesu. Konačna smjesa trebala bi sličiti vlažnom pijesku.

Zagrijte pećnicu na 200°C. Pripremite par protvana tako da ih obložite papirom za pečenje. Također možete peći štapiće i na rešetci, ali meni je protvan lakši za očistiti, a piletina ispadne jednako hrskava. Da pripremite štapiće, umočite komadiće mesa prvo u smjesu jaja, onda u krušne mrvice. Štapiće raširite po pripremljenom protvanu. U ovoj fazi možete piletinu i smrznuti za kasnije. Samo stavite cijeli protvan u zamrzivač, a nakon 2-3 sata preselite meso u vrećicu za smrzavanje. Prije pečenja štapiće ne treba odmrzavati, samo ih premažite sa malo ulja i ubacite u pećnicu.

Kada ćete peći meso, lagano premažite svaki pileći štapić sa malo ulja sa svih strana. Pecite 25 minuta, dok se meso ne zahrska i ne bude zlatno-smeđe. Poslužite toplo sa umakom po izboru za umakanje. Osim toga, pozovite prijatelje da vam pomognu jesti, jer su ovim štapići tako fini da ćete ih inače sami smazati.

Crispy Spicy Oven Roasted Chicken Sticks / Hrskavi pikantni pileći štapići iz pećnice

Creamy Mushroom Sauce / Kremasti umak od gljiva

Crunch Crunch Away, , , 3 Comments

I’m not gonna lie to you, this mushroom sauce isn’t something you should be eating while dieting. It’s super rich and tasty, but has enough fat in it to clog up any artery. However, for special occasions it’s an absolute must. Also, a few tablespoons will go a long way, so don’t be appalled by the amounts of butter and crème fraîche.

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INGREDIENTS:

(Yields 4 servings / 0.97 EUR per serving / 3.87 EUR for all)

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 tbsp butter (0.53 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 cup crème fraîche (0.80 EUR)

1 tbsp chopped fresh chives (0.27 EUR)

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METHOD:

Peel and finely dice the onion. Wash and thinly slice the mushrooms. Sauté diced onion on olive oil on high heat for about 10 minutes, until slightly caramelized. Throw in sliced mushrooms and butter, season with salt and pepper, and give a good stir. Cook the mushrooms for 15-20 minutes, until all of the water evaporates and mushrooms start browning and slightly crisping up. Reduce the heat to low and add in crème fraîche. Stir well to incorporate and add in a splash of water if necessary. Cook briefly, just to heat through, but don’t allow it to start boiling because the fats will start separating. Serve immediately over meat, potatoes or rice, sprinkled with fresh chives.

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Neću vam lagati – ovaj umak nije nešto što bi ste trebali jesti dok ste na dijeti. Jako je bogat i ukusan, ali ima dovoljno masnoća da začepi bilo koju arteriju. Međutim, za neku specijalnu priliku je apsolutno obavezan. Osim toga, par žlica će biti i više nego dovoljno, pa se nemojte frapirati količinom maslaca i milerama.

SASTOJCI:

(Za 4 porcije / 7,25 kn po porciji / 29,00 kn za sve)

3 žlice maslinovog ulja (0.99 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

4 žlice maslaca (4,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 šalica milerama (6,00 kn)

1 žlica svježeg nasjeckanog vlasca (2,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Operite i narežite gljive na tanke listiće. Na jakoj vatri desetak minuta dinstajte luk na maslinovom ulju, dok se lagano ne karamelizira. Ubacite gljive i maslac, začinite solju i paprom, te dobro promiješajte. Kuhajte gljive 15-20 minuta, dok sva voda ne ispari, a gljive se lagano ne zahrskaju. Skroz smanjite vatru i dodajte mileram. Dobro promiješajte da se sve sjedini, a po potrebi razrijedite sa mrvicom vode. Kratko kuhajte, samo da se umak ugrije, ali pazite da ne zavrije jer će se masnoće početi razdvajati. Odmah poslužite preko mesa, krumpira ili riže, posipano sa svježim vlascem.

Creamy Mushroom Sauce / Kremasti umak od gljiva

Open-Faced Grilled Cheese on Thick Buttermilk Pancake / Topli sendviči na debeloj palačinki od kiselog mlijeka

Crunch Crunch Away, , , , , 2 Comments

The other day while browsing our fridge I concluded that we had a whole bunch of odds and ends which needed to be utilized and eaten as soon as possible. That usually happens when I don’t plan for the meals but instead succumb to cravings for let’s say cheese or buttermilk or cake. However, cake is rarely a leftover in our house so luckily you don’t have to bake one to assemble this sandwich. 🙂

This recipe is fairly liberal and you can substitute buttermilk for yogurt, sour cream or even milk. The toppings are also totally optional and throwing a grilled veggie or two would work out more than fine. As would some crispy bacon.

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INGREDIENTS:

(Yields 2 sandwiches / 0.90 EUR per sandwich / 1.80 EUR for all)

For the batter:

1 egg (0.20 EUR)

1 cup buttermilk (0.40 EUR)

½ tsp salt (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

1 cup all-purpose flour (0.07 EUR)

For sandwich topping:

6 slices of cheese (0.53 EUR)

4 slices of ham (0.53 EUR)

Additional:

4 tsp sunflower oil for cooking (0.05 EUR)

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METHOD:

Make the batter by whisking together egg, buttermilk and salt. Add in baking soda and flour and whisk until fully incorporated and no lumps remain. The batter should be quite thick.  Cover with cling foil and refrigerate for 30 minutes.

When ready to cook, preheat cast iron skillet on medium heat. Add in two tablespoons of sunflower oil and half of the batter. Flatten the batter with a spatula and cook until the top is set, for about five minutes. Flip the pancake over and finish off on the other side, for about two minutes. Keep the pancake warm and repeat the process to use up the remaining batter.

To assemble the sandwiches, place two slices of cheese on each pancake, top with two slices of ham and then cover the ham with remaining slice of cheese. Put sandwiches under a broiler for just a minute or two until the cheese melts. Serve immediately.

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Dok sam neki dan kopala po frižideru ustanovila sam da imamo cijelu gomilu nekakvih ostataka koje treba iskoristiti i čim prije pojesti. To mi se obično desi kada ne isplaniram točno unaprijed što ću skuhati, već me ulovi želja za raznoraznim stvarima, kao što su sir, ili kiselo mlijeko, ili torta. Međutim, torta je rijetko kada ostatak u našem kućanstvu, pa ne morati prethodno ispeći jednu da bi ste si složili ovaj sendvič. 🙂

Ovaj recept je otvoren za razne modifikacije pa slobodno možete zamijeniti kiselo mlijeko s jogurtom, kiselim vrhnjem ili mlijekom. Fila za sendvič je također prilagodljiva vašem ukusu, a bez problema možete dodati i neko povrće sa žara. Ili hrskavi špek.

SASTOJCI:

(Za 2 sendviča / 6,71 kn po sendviču / 13,42 kn za sve)

Za tijesto:

1 jaje (1,50 kn)

1 šalica kiselog mlijeka (3,00 kn)

½ žličice soli (0,01 kn)

¼ žličice sode bikarbone (0,01 kn)

1 šalica glatkog brašna (0,50  kn)

Za sendvič:

6 šnita sira (4,00 kn)

4 šnite šunke (4,00 kn)

Dodatno:

4 žlice suncokretovog ulja za pečenje (0,40 kn)

PRIPREMA:

Napravite smjesu tako da skupa umutite jaje, kiselo mlijeko i sol. Dodajte sodu bikarbonu i brašno i dobro sve promiješajte dok ne dobijete glatko, gusto tijesto bez grudica. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak na 30 minuta.

Kada ste spremni za pečenje, zagrijte tavicu od lijevanog željeza na srednjoj vatri. Dodajte dvije žlice suncokretovog ulja i pola smjese. Špatulom poravnajte smjesu i pecite dok se gornja strana ne stisne, oko pet minuta. Okrenite palačinku i zapecite za druge strane, još oko dvije minute. Držite palačinku na toplom i ponovite sa ostatkom smjese.

Složite sendviče tako da na svaku palačinku stavite po dvije šnite sira, pokrijte sa po dvije šnite šunke i za kraj poklopite šunku sa još po šnitom sira. Stavite sendviče na koju minutu odmah ispod grijača na pećnici upaljenog na najjače, tek toliko da se sir rastopi. Poslužite odmah.

Open-Faced Grilled Cheese on Thick Buttermilk Pancake / Topli sendviči na debeloj palačinki od kiselog mlijeka

Homemade Power Bars (vegan) / Domaće energetske pločice (veganske)

Crunch Crunch Away, , , , , , , , 6 Comments

In August we ventured for an epic trek through the mountain range of southern Velebit. The nature was truly magnificent and in three days we met altogether about 15 people. The downside of such remoteness is that we had to carry absolutely everything in our backpacks, including all of the food. This is where these power bars come in. They are dense in nutrients, tasty and very compact, which means they took up only a small fraction of valuable backpack space. They also came out way cheaper than any store-bought power bars would and were therefore an absolute win.

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INGREDIENTS:

(Yields 18 bars / 0.37 EUR per bar / 6.67 EUR for all)

500 grams of old-fashioned oats (0.80 EUR)

2 cups ground walnuts (2.00 EUR)

2 cups raisins (0.80 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

6 bananas (1.60 EUR)

1 tsp pure vanilla extract (0.03 EUR)

¼ cup coconut oil (0.67 EUR)

¼ cup honey (0.67 EUR)

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METHOD:

Preheat oven to 150°C. Line a large baking tray with parchment paper and set aside. In a large bowl, whisk together oats, walnuts, raisins, cinnamon and nutmeg. Throw peeled bananas in a food processor and pulse until creamy. Pour banana cream, vanilla, coconut oil and honey over dry mixture and stir until everything is fully combined. The mixture is gonna be a pretty thick, so this will require some elbow grease.

Dump the mixture on a prepared baking tray and completely flatten and even out with a spatula. Make sure that it’s evenly thick in all places so it doesn’t burn. Especially pay attention to the edges and even them out as much as possible. Bake for about 1 hour and 15 minutes, until darkened and crispy on top. As soon as you remove the tray from the oven, cut out the bars. Allow them to sit on the tray undisturbed to cool down completely, before storing for later. The bars will firm up as they cool. They will hold refrigerated in an airtight container for a month and will keep at room temperature for at least five days.

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U kolovozu smo otišli na epsko planinarenje kroz južni Velebit. Priroda je bila doista veličanstvena, a u tri smo dana sreli sveukupno niti 15 ljudi. Loša strana takve izolacije je da smo morali apsolutno sve nositi sa sobom u ruksacima, uključujući i svu hranu. A tu na scenu stupaju ove energetske pločice. Napucane su vrijednim nutrijentima, ukusne i jako kompaktne, pa zauzimaju minimum vrijednog prostora u ruksaku. Također su nas izašle puno jeftinije nego da smo energetske pločice išli kupovati, pa su stoga bile apsolutni uspjeh.

SASTOJCI:

(Za 18 pločica / 2,78 kn po pločici / 49,95 kn za sve)

500 grama krupnih zobenih pahuljica (6,00 kn)

2 šalice mljevenih oraha (15,00 kn)

2 šalice grožđica (6,00 kn)

1 žličica cimeta (0,50 kn)

½ žličice muškatnog oraščića (0,25 kn)

6 banana (12,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

¼ šalice kokosovog ulja (5,00 kn)

¼ šalice meda (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 150°C. Obložite veliki protvan papirom za pečenje i stavite na stranu. U velikoj zdjeli pomiješajte zobene pahuljice, orahe, grožđice, cimet i muškatni oraščić. Ubacite oguljene banane u multipraktik i pulsirajte dok ne postanu kremaste. Prelijte kremu od banana, vaniliju, kokosovo ulje i med preko suhe smjese i promiješajte dok se sve u potpunosti ne sjedini. Smjesa će biti poprilično gusta pa ćete morati malo uprijeti.

Iskrenite smjesu na pripremljeni protvan i skroz špatulom skroz poravnajte. Obratite pozornost na to da je sve jednake debljine kako vam ne bi zagorilo. Posebno pripazite na rubove i poravnajte ih koliko je god moguće. Pecite 1 sat i 15 minuta, dok sve ne potamni i ne zahruska se. Čim maknete protvan iz pećnice izrežite pločice. Pustite da sve odmara u protvanu dok se skroz ne ohladi, a prije nego što ćete pločice spakirati za kasnije. Pločice će se još dodatno stvrdnuti kako se budu hladile. Hermetički zatvorene pločice će držati u hladnjaku mjesec dana, a na sobnoj temperaturi barem pet dana.

Homemade Power Bars (vegan) / Domaće energetske pločice (veganske)