Author: Crunch Crunch Away

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

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

Guys, these muffins are pretty healthy and don’t taste like crap! I think I’m onto something here.

Blueberries are by far my favorite fruit to add to baked goods. They’re super healthy and don’t end up tart when baked, so you really need only a little bit of sugar to keep the batter tasty. Having these muffins first thing in the morning is like having a cake for breakfast, minus the guilt for stuffing your face with sweets.

Also, if you don’t have oat flour on hand, don’t panic. Just pulse rolled oats in a food processor until finely ground. And don’t worry about chunkier pieces in the flour either, it’s all gonna turn out fine.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.25 EUR for all)

For the muffins:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup buttermilk (0.53 EUR)

2 tbsp butter, melted (0.27 EUR)

4 tbsp brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

Additional:

Butter for greasing the muffin tin (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. If using tin molds, grease them with a bit of butter, but skip this step for silicone molds. Set aside. In a bowl, whisk eggs together with salt, vanilla and buttermilk. Whisk in melted butter and brown sugar. Add in flours, baking powder, baking soda and flax seeds. Stir until just combined. Gently fold in frozen blueberries and divide the batter between prepared muffin molds. Bake for 20 minutes, until slightly golden and crisped up at the top. Serve warm, or at room temperature.

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Dragi ljudi, ovi mafini su poprilično zdravi, a nemaju okus po kartonu! Mislim da sam na tragu nečega.

Borovnice su mi definitivno najdraže voće za ubaciti u kolače. Zdrave su, a ne zakisele se kada se ispeku, tako da vam treba samo mrvica šećera da smjesa i dalje ostane ukusna. Kada pojedete ovaj mafin odma ujutro osjećati ćete se kao da se za doručak častite sa kolačima, ali bez one krivnje što ste se prejeli tone šećera.

Također, ako nemate zobenog brašna ne očajavajte. Samo propulsirajte zobene pahuljice u multipraktiku u fini prah. I ne brinite ako unutra ostane i krupnijih komadića, sve će se to fino ispeći.

SASTOJCI:

(Za 12 mafina / 2,03 kn po mafinu / 24,32 kn za sve)

Za mafine:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (4,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Dodatno:

Maslac za namastiti kalupe za mafine (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, malo ih namastite maslacem, ali preskočite ovaj korak za silikonske kalupe. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i kiselim mlijekom. Umutite unutra rastopljeni maslac i smeđi šećer. Ubacite oba brašna, prašak za pecivo, sodu bikarbonu i lan, pa promiješajte tek toliko da se sve sjedini. Na kraju nježno umiješajte smrznute borovnice i raspodijelite smjesu po pripremljenim kalupima. Pecite 20 minuta, dok se mafini po vrhu lagano ne zahrskaju i ne postanu zlatni. Poslužite ih tople ili na sobnoj temperaturi.

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Omelet Sandwiches / Omlet sendviči

Crunch Crunch Away, , , , , , 2 Comments

Guys, I have for you the easiest and tastiest omelet sandwiches. There are no skillets involved, so the preparation and the cleanup are a breeze. Actually, this recipe is so simple that I almost feel bad putting it up there.

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INGREDIENTS:

(Yields 1 serving / 1.29 EUR)

For sandwiches:

1 egg (0.20 EUR)

1 tbsp crème fraîche (0.13 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 slices of ham (0.40 EUR)

3 tbsp shredded cheese (0.40 EUR)

2 slices of dense stale bread (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with aluminum foil for easy cleanup. Lightly grease the foil and set aside. In a small bowl, whisk together egg, crème fraîche, salt and pepper. Tear or shred ham into smaller pieces, then stir in the egg mixture together with shredded cheese. Divide the mixture between bread slices and bake for 10 minutes, until the egg is thoroughly cooked and the ham begins to crisp up. Serve immediately.

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Dragi ljudi, imam za vas najlakši i najfiniji omlet sendvič. Ovdje nema nikakvog pečenja u tavi pa su priprema i čiščenje čas posla. Zapravo, ovaj recept je tako jednostavan da mi ga je skoro pa i neugodno objaviti.

SASTOJCI:

(Za 1 porciju / 9,66 kn)

Za sendviče:

1 jaje (1,50 kn)

1 žlica milerama (1,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 šnite šunke (3,00 kn)

3 žlice ribanog sira (3,00 kn)

2 šnite ne baš friškog i malo čvršćeg kruha (1,00 kn)

Dodatno:

Ulje za namastiti protvan (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje sa aluminijskom folijom za brže čišćenje. Lagano namastite foliju i stavite na stranu. U zdjelici razmutite jaje, mileram, sol i papar. Natrgajte ili narežite šunku na manje komadiće, pa umiješajte u smjesu jajeta skupa sa ribanim sirom. Podijelite smjesu među šnitama kruha i pecite 10 minuta, dok se jaje skroz ne ispeče, a šunka se lagano zahrska. Poslužite odmah.

Omelet Sandwiches / Omlet sendviči

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

Crunch Crunch Away, , , , , 2 Comments

I’m trying to eat more oats, so I’m also figuring out how to incorporate them into everything and anything. One of the good ways is using oat flour in baking. Don’t worry if you can’t find any oat flour, though. Just throw some rolled oats into a food processor and pulse to grind them down. You can also control the texture that way too, and maybe leave it on a bit chunkier side if you are so inclined.

This bread whips up in no time and is so tasty that you really have to give it a try. It also bakes in a preheated oven-safe dish, so the crust is gonna be all crispy and cracked but the inside will remain moist and juicy. For those types of things I use a heavy cast iron lidded pot, but any heavy lidded oven-safe dish will do.

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INGREDIENTS:

(Yields 1 loaf / 0.97 EUR)

For the dough:

1 cup oat flour (0.17 EUR)

1 cup whole-wheat flour (0.10 EUR)

3 tbsp ground flax seeds (0.10 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

4 tbsp sunflower seeds (0.27 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 and ¼ cup warm water (–)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large mixing bowl, whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover the mixing bowl with cling foil and allow the dough to rise overnight in a warm room.

After the overnight fermentation, dump the dough on a well-floured counter, fold over with a dough 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 another hour.

Preheat the oven together with a heavy oven-safe lidded pot to 220°C. This is gonna take about 30 minutes, so plan the second dough proofing accordingly. 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 10 minutes to get that lovely crust.

Once the bread is done, transfer it to a wire rack and allow it to cool completely before slicing into it.

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Ovih se dana trudim jesti više zobenih pahuljica, a tokđer smišljam i načine kako ih ubaciti u razna jela. Jedna super metoda je korištenje zobenog brašna pri pečenju. No, ne brinite ako nigdje ne možete pronaći zobeno brašno. Samo ubacite zobene pahuljice u multipraktik i propulsirajte ih da se smelju. Na taj način također možete kontrolirati i teksturu, pa ako ste tako raspoloženi, imate mogućnost i da dobijete krupnije mljeveno brašno.

Smutiti ovaj kruh je stvarno čas posla, a tako je fini da ga jednostavno morate isprobati. Također, peče se u zagrijanoj posudi pa da će korica biti hrskava i ispucana, a unutrašnjost sočna. Za takve stvari ja uvijek koristim teški lonac sa poklopcem od lijevanog željeza. Naravno, svaka teška posuda sa poklopcem koja smije u pećnicu ovdje funkcionira.

SASTOJCI:

(Za 1 štucu / 7,16 kn)

Za tijesto:

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice bučinih sjemenki (2,00 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke. Prelijte vodom i žlicom miješajte dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i pustite da se tijesto diže preko noći u toploj prostoriji.

Nakon što je tijesto isfermentiralo preko noći, iskrenite ga na dobro pobrašnjenu radnu plohu. Tijesto par puta preklopite strugalicom i oblikujte u loptu. Preselite kuglu tijesta u posudu obloženu papirom za pečenje, a koja veličinom i oblikom približno odgovara posudi u kojoj ćete kasnije peći kruh. Pokrijte posudu čistom krpom i ostavite da se tijesto drugi puta diže još sat vremena.

Zagrijte pećnicu skupa sa teškom posudom s poklopcem na 220°C. Za ovo će vam trebati oko 30 minuta, pa tako gledajte da planirate i drugo dizanje tijesta. Kada su pećnica i posuda zagrijani, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu i pecite poklopljeno 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i skroz ohladite prije rezanja.

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Crunch Crunch Away, , , , , , , 3 Comments

I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

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

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Crunchy Tuna Salad / Hrskava salata of tune

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The weather has been super warm and humid lately, so all I wanna do is munch on salads. This recipe is ideal as a light lunch and you can whip it up in just minutes. If you’re as lazy as I am, you’re gonna make it even easier for yourself and use prewashed and cut bagged mixed greens. Mine had thin carrot sticks in as well.

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INGREDIENTS:

(Yields 2 servings / 2.03 EUR per serving / 4.06 EUR for all)

1 can of tuna (1.73 EUR)

2 salted anchovy fillets (0.27 EUR)

1/3 cup pitted olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

Large handful of mixed greens (1.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Small pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Drain canned tuna from brine or oil and flake it with a fork. Finely chop up anchovies and cut pitted olives into rings. Toss together with capers and mixed greens. Season with olive oil, lemon juice, salt and pepper and enjoy. Be sure to go easy on the salt, though, as anchovies, olives and capers are already quite salty on their own.

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Vrijeme je zadnjih dana baš toplo i sparno, tako da mi se samo jedu salate. Ovaj recept je idealan kao lagani ručak, a možete ga zgotoviti za svega par minuta. Ako ste jednako lijeni kao i ja, olakšajte si dodatno tako da uzmete pakiranu opranu i narezanu zelenjavu. U mojoj salati su bili također i tanki štapići mrkve.

SASTOJCI:

(Za 2 porcije / 15,16 kn po porciji / 30,32 kn za sve)

1 konzerva tune (13,00 kn)

2 slana fileta inčuna (2,00 kn)

1/3 šalice odkoštenih maslina (3,00 kn)

2 žlice kapara  (2,00 kn)

Veliki pregršt miješane salate (7,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Mali prstohvat soli (0,01 kn)

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

PRIPREMA:

Ocijedite tunu od salamure ili ulja i usitnite viljuškom. Fino nasjeckajte inćune, a masline narežite na kolutiće. Pomiješajte skupa sa kaparama i salatom. Začinite sa maslinovim uljem, sokom od limuna, soli i paprom i navalite. Samo pazite da ne pretjerate sa soli, jer su i inčuni, masline i kapare već prilično slani sami za sebe.

Crunchy Tuna Salad / Hrskava salata of tune

Tiny Nutella Bundt Cakes/ Mali Nutella kuglofići

Crunch Crunch Away, , , 6 Comments

My mom ❤ got me the cutest little silicon Bundt cake molds for my birthday (which was ages ago, so don’t worry), so I had to figure out something special to bake in them. The batter I came up with actually doesn’t have a morsel of Nutella in it, but tastes exactly like the famous spread.

It’s all in the toasted hazelnuts. I had a bunch lying around in my freezer, so this recipe took no time to whip up. But even if you’ll need to take the extra step of toasting the hazelnuts and peeling them, it is so, so worth it.

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INGREDIENTS:

(Yields 6 tiny cakes / 0.35 EUR per cake / 2.09 EUR for all)

1 egg (0.20 EUR)

Pinch of salt (0.01 EUR)

½ tsp vanilla extract (0.01 EUR)

½ cup milk (0.10 EUR)

2 tbsp butter, melted (0.27 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cocoa powder (0.07 EUR)

1 cup toasted and peeled hazelnuts (1.33 EUR)

3 tbsp all-purpose flour (0.02 EUR)

½ tsp baking powder (0.01 EUR)

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METHOD:

Preheat oven to 200°C. In a bowl whisk together egg, salt, vanilla and milk, then stir in melted butter. Whisk in brown sugar and cocoa powder until all cocoa powder is fully incorporated into the batter and no lumps remain. Pulse the hazelnuts in a food processor into a fine powder, then add to the batter with flour and baking powder. Stir the batter until just combined and divide it between molds. Bake for 15 minutes. Allow the cakes to cool slightly before serving.

You can definitely use any other mold shapes you have on hand, like muffin tins, just be sure to adjust the baking time accordingly.

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Mama ❤ mi je za rođendan (koji je bio pred sto godina, pa ne brinite) poklonila preslatke kalupiće za mini kuglofe, pa sam morala smisliti nešto posebno što da u njima ispečem. Smjesa koju sam napravila zapravo nema ni mrvicu Nutelle u sebi, ali ima okus baš kao slavni namaz.

Tajna je u tostiranim lješnjacima. Imala sam brdo tostiranih oguljenih lješnjaka u frizeru, tako da sam ovaj recept smutila za tren. Ali čak i ako trebate napraviti ekstra korak i tostirati i guliti lješnjake, obećajem da će vam se isplatiti.

SASTOJCI:

(Za 6 malih kuglofića / 2,59 kn po kuglofiću / 15,56 kn za sve)

1 jaje (1,50 kn)

Prstohvat soli (0,01 kn)

½ žličice ekstrakta od vanilije (0,10 kn)

½ šalice mlijeka (0,75 kn)

2 žlice maslaca, rastopljene (2,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

1 šalica tostiranih i oguljenih lješnjaka (10,00 kn)

3 žlice glatkog brašna (0,15 kn)

½ žličice praška za pecivo (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U zdjeli razmutite jaje sa soli, vanilijom i mlijekom, pa onda umiješajte rastopljeni maslac. Umutite unutra šećer i kakao, sve dok vam kakao ne bude u potpunosti inkorporiran u smjesu. Usitnite lješnjake u multipraktiku u fini prah, pa ih onda umiješajte u smjesu skupa sa brašnom i praškom za pecivo. Smjesu miješajte samo onoliko koliko treba da se sve sjedini. Raspodijelite smjesu među kalupima i pecite 15 minuta. Pustite da se kuglofići malo ohlade prije posluživanja.

Naravno, možete slobodno upotrijebiti bilo kakve druge kalupe koje imate pri ruci, kao recimo one za mafine, samo onda pazite da prilagodite i vrijeme pečenja.

Tiny Nutella Bundt Cakes/ Mali Nutella kuglofići

No-Knead Olive and Garlic Bread / Kruh sa maslinama i češnjakom koji se ne mijesi

Crunch Crunch Away, , , , 4 Comments

This bread is like a ciabatta – focaccia lovechild. It’s super fragrant and moist and you can whip it up in just a few minutes. If you’ve been around this blog you already know my appreciation for no-knead baking methods, so it’s no surprise I’ve wanted to make Mediterranean style bread in such way.

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INGREDIENTS:

(For 1 smallish loaf / 0.93 EUR)

For the dough:

1/3 cup pitted olives (0.40 EUR)

2-3 garlic cloves (0.10 EUR)

2 cups all-purpose flour (0.13 EUR)

½ teaspoon active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

3 tbsp olive oil (0.13 EUR)

1 cup warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Roughly chop up olives and mince garlic. In a bowl, whisk together flour, yeast, sugar, salt and oregano. Add in olives and garlic, pour in olive oil and water, and give everything a good stir. Cover the bowl with a cling foil and allow to rest in a warm room for about 3 hours to ferment.

After 3 hours, preheat the oven to 220°C with a baking tray inserted inside. Line another baking tray with parchment paper and set aside. Dump the fermented dough on a well-floured work surface and turn the dough over with dough scraper just a few times. Shape it in a rough circle or square and transfer to parchment lined baking tray. This dough is gonna be quite moist, so don’t worry yourself with too much fussing. Cover the dough with a clean kitchen towel and allow it to rest for another 30 minutes.

After 30 minutes, carefully transfer the dough together with parchment paper on a preheated baking tray. Bake for about 25 minutes, until deep golden brown. Transfer baked bread on a rack to come to room temperature before slicing.

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Da ciabatta i focaccia imaju ljubavnu vezu, ovaj kruh bi bio njihov potomak. Jako je aromatičan i sočan, a najbolje je što ga možete smutiti u samo par minuta. Ako ste već navraćali na ovaj blog, opće poznata vam je stvar da sam luda za kruhovima koji se ne mijese. Zato nije uopće čudno što sam takvu metodu htjela isprobati i na nekom mediteranskom receptu.

SASTOJCI:

(Za 1 omanju štrucu / 6,87 kn)

Za tijesto:

1/3 šalice maslina bez koštica (3,00 kn)

2-3 češnja češnjaka (0,75 kn)

2 šalice glatkog brašna (1,00 kn)

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,02 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog origana (0,50 kn)

3 žlice maslinovog ulja (0,99 kn)

1 šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Grubo narežite masline te sitno nasjeckajte češnjak. U zdjeli pomiješajte brašno, kvasac, šećer, sol i origano. Ubacite unutra masline i češnjak, zalijte maslinovim uljem i vodom, pa sve dobro izmiješajte. Pokrijte zdjelu prijanjajućom folijom i ostavite da tijesto fermentira u toploj prostoriji oko 3 sata.

Nakon 3 sata zagrijte pećnicu na 220°C skupa sa jednim protvanom. Drugi protvan obložite papirom za pečenje i stavite na stranu. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, pa ga strugalicom za tijesto samo presavinite nekoliko puta. Oblikujte tijesto približno u krug ili kvadrat i nježno stavite na protvan obložen papirom za pečenje. Ovo tijesto će biti poprilično mekano, pa se nemojte puno gnjaviti da postignete željeni oblik. Prekrijte tijesto čistom krpom i ostavite da odmara još 30 minuta.

Nakon 30 minuta pažljivo preselite tijesto skupa sa papirom za pečenje na vrući protvan koji ste ostavili da se grije u pećnici. Pecite oko 25 minuta, dok kruh ne dobije lijepu zlatno-smeđu boju. Preselite kruh na rešetku i pustite da se ohladi na sobnu temperaturu prije nego ga krenete rezati.

No-Knead Olive and Garlic Bread / Kruh sa maslinama i češnjakom koji se ne mijesi

Quick Chicken Ramen / Brzi pileći ramen

Crunch Crunch Away, , , , , 1 Comment

I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

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

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama

Crunch Crunch Away, , , , , , 7 Comments

Strawberries are finally in season and I am looking for ways to have them with everything. I love fresh strawberries, but roasting them and slathering on your oatmeal makes you feel like you are eating a decadent desert for breakfast. And we all know that you’ve gotta treat yourself, right? The recipe below is for bulk so I have breakfast to take to work during the week, but feel free to cut it down and adjust the amounts to your needs and liking.

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INGREDIENTS:

(Yields 5 serving / 0.69 EUR per serving / 3.45 EUR for all)

For strawberries:

½ kilo fresh strawberries (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp sugar (0.03 EUR)

For oatmeal:

2 cups instant oats (0.27 EUR)

¼ cup ground flax seed (0.40 EUR)

½ cup raisins (0.40 EUR)

2 tbsp honey (0.27 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

3 cups water (–)

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METHOD:

Preheat oven to 200°C. Wash, hull and halve strawberries, then toss with olive oil, salt and sugar and spread in a pan in a single layer. Roast for about 40 minutes, until strawberries are slightly caramelized and juices in the pan are slightly thickened.

While the strawberries are roasting, prepare the oatmeal. Mix up all of the ingredients in a pot and bring to a simmer. Cook for about 5 minutes, while stirring constantly. Serve the warm oatmeal topped with strawberries and their juices.

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Napokon smo dočekali sezonu jagoda, pa stalno smišljam načine kako da ih ubacim u razna jela. Obožavam svježe jagode, ali kada pečene jagode nabacite na zobenu kašu imate osjećaj da za doručak jedete dekadentni desert. A svi znamo da se trebamo počastiti, zar ne? Recept u nastavku je za veću količinu, kako bi si osigurala doručak za ponijeti na posao preko tjedna. Vi slobodno prilagodite sastojke svojim potrebama i željama.

SASTOJCI:

(Za 5 porcija / 5,42 kn po porciji / 27,08 kn za sve)

Za jagode:

½ kilograma svježih jagoda (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice šećera (0,20 kn)

Za zobenu kašu:

2 šalice sitnih zobenih pahuljica (2,00 kn)

¼ šalice mljevenih sjemenki lana (3,00 kn)

½ šalice grožđica (3,00 kn)

2 žlice meda (2,00 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

3 šalice vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, očistite i raspolovite jagode. Pomiješajte jagode sa maslinovim uljem, soli i šećerom, pa raširite po protvanu u jednom sloju. Pecite oko 40 minuta, dok se jagode lagano ne zakarameliziraju, a sokovi na dnu protvana malo ne zgusnu.

Dok se jagode peku pripremite zobenu kašu. Sve sastojke pomiješajte u loncu i pustite da zavrije. Kuhajte oko 5 minuta, uz stalno miješanje. Poslužite jagode sa zgusnutim sokovima preko tople zobene kaše.

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama