Author: Crunch Crunch Away

Grapefruit Honey Almond Muffins (refined sugar free) / Mafini sa grejpom, medom i bademima (bez rafiniranog šećera)

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I’ve figured that I haven’t posted a muffin recipe in a while. Obviously, that better change because everyone needs a good muffin in their lives. Plus, I’ve been eyeing a sad grapefruit that’s been sitting on my counter for quite some time.

Before we start baking, just a small note regarding sweetness. My grapefruit was already on a pretty sweet side, so I’ve figured 3 tablespoons of honey would suffice. For a bitter grapefruit, you might want to increase the honey amount.

Also, I’ve used a combination of regular and tiny muffin moulds, but the recipe below is for regular-sized muffins.

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INGREDIENTS:

(Yields 12 regular sized-muffins / 0.24 EUR per muffin / 2.86 EUR for all)

4 tbsp butter (0.40 EUR)

3 tbsp honey (0.40 EUR)

2 eggs (0.40 EUR)

Juice from 1 large grapefruit – about 1 cup (0.67 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups all-purpose flour (0.13 EUR)

2 tbsp ground flax seed (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

3 tbsp slivered or crushed almonds (0.67 EUR)

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METHOD:

Preheat oven to 200°C. If using a tin muffin mould, line it with paper cups or lightly grease. For silicone moulds skip this step. In a small saucepan melt butter and honey. Whisk together eggs, grapefruit juice and vanilla, pour in melted butter and honey mixture, then stir to incorporate.

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In a large bowl whisk together flour, flax seed, baking powder, baking soda and salt. Pour wet ingredients over dry ones and stir until just combined. Distribute the batter among prepared muffin moulds, sprinkle with almonds and bake for 20 minutes until puffy and golden.

Allow muffins to cool for about 10 minutes before removing from the moulds. Serve warm or at room temperature.

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Shvatila sam da nisam već sto godina postala recept za mafine. Očito je da se to treba pod hitno promijeniti jer svima nam u životu treba dobar mafin. Osim toga, imala sam doma jedan tužni grejp sa kojim sam očijukala već neko vrijeme.

Prije nego što se bacimo na pečenje, samo jedna mala napomena što se tiče slatkoće. Moj je grejp bio već poprilično sladak, pa su radi toga 3 žlice meda bile sasvim dovoljne. Za gorkiji grejp bi bilo dobro povećati količinu meda.

Također, ja sam kombinirala kalupe za mafine normalne veličine sa mini kalupima, ali niže je recept samo za normalne mafine.

SASTOJCI:

(Za 12 mafina normalne veličine / 1,78 kn po mafinu / 21,42 kn za sve)

4 žlice maslaca (3,00 kn)

3 žlice meda (3,00 kn)

2 jaja (3,00 kn)

Sok od jednog velikog grejpa – oko 1 šalica soka (5,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice glatkog brašna (1,00 kn)

2 žlice mljevenih sjemenki lana (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

3 žlice nasjeckanih ili mljevenih badema (5,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe, obložite ih sa papirnatim košaricama ili lagano namastite. Za silikonske kalupe preskočite ovaj korak. U malom lončiću rastopite maslac i med. Razmutite jaja sa sokom od grejpa i vanilijom, ulijte unutra rastopljeni med i maslac, pa dobro promiješajte.

U velikoj zdjeli pomiješajte brašno, lan, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, te kratko miješajte, tek toliko da se sve sjedini. Raspodijelite smjesu po pripremljenim kalupima, posipajte bademe po vrhu i pecite 20 minuta da mafini budu pufasti i zlatni.

Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa. Poslužite tople ili na sobnoj temperaturi.

Grapefruit Honey Almond Muffins (refined sugar free) / Mafini sa grejpom, medom i bademima (bez rafiniranog šećera)

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

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Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

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METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

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What if I told you that you can totally change things around and upgrade the plain old boring rice into something exciting and fragrant in literally no time and with minimal expense? Even if you like your rice plain, this recipe will brighten your rice eating experience. Trust me, you really should try this out.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.82 EUR for all)

2 cups rice (0.40 EUR)

3 cups water (–)

Pinch of salt (0.01 EUR)

2 tbsp shredded or thinly sliced coconut (0.07 EUR)

Juice from 1 lime (0.27 EUR)

2 tbsp fresh chopped parsley (0.07 EUR)

METHOD:

Add rice, water, salt, coconut and lime juice to a pot over high heat. Bring to a rolling boil and cook with the lid cracked open for 15 minutes on low. There is no need to stir the rice, just make sure that your heat is on low. Remove from heat, stir in parsley and let it sit covered for additional 5 minutes. Fluff the rice up with a fork and serve. This also reheats and freezes great.

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Jeste li znali da običnu dosadnu rižu možete promijeniti u nešto uzbudljivo i aromatično sa gotovo nikakvim trudom i uz minimalni trošak? Čak i ako volite najobičniju rižu, ovaj će vam receptić podignuti cijelo iskustvo jedenja riže. Vjerujte mi, ovo definitivno teba isprobati.

SASTOJCI:

(Za 4 porcije / 1,50 kn kn po porciji / 6,01 kn za sve)

2 šalice riže (3,00 kn)

3 šalice vode (–)

Prstohvat soli (0,01 kn)

2 žlice ribanog ili tanko narezanog kokosa (0,50 kn)

Sok od 1 limete (2,00 kn)

2 žlice svježeg nasjeckanog peršina (0,50 kn)

PRIPREMA:

Dodajte rižu, vodu, sol, kokos i limetu u lonac na jaku vatru. Pustite da zavrije, pa kuhajte 15 minuta sa odškrinutim poklopcem na niskoj vatri. Nema potrebe da rižu miješate, samo pazite da vam je vatra slaba. Skinite s vatre, umiješajte peršin i pustite da odstoji poklopljeno još 5 minuta. Viljuškom raštrkajte rižu i poslužite. Riža se također dobro podgrijava i smrzava.

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

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I feel like green beans are a totally underestimated vegetable. Which is sad, because I really like them a lot. The following recipe works great served either warm or cold. I usually serve the green beans warm as a side dish, but cold as a salad. For me both are equally tasty and satisfying.

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INGREDIENTS:

(Yields 4 servings / 0.30 EUR per serving / 1.21 EUR for all)

2 tbsp olive oil (0.09 EUR)

500 g of frozen green beans (1.00 EUR)

3 cloves of garlic, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat a deep skillet or a pot on high heat. Add in oil, green beans, minced garlic, salt and pepper and stir vigorously. Cook covered for 10-15 minutes, while stirring occasionally. Adjust the cooking time by how well done you prefer your green beans. The recipe would also work great with fresh green beans, but I would briefly blanch those before cooking with garlic and spices.

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Čini mi se kao da  su mahune totalno podcijenjeno povrće. Što je malo tužno, jer ih ja stvarno jako volim. Ovaj recept funkcionira jednako dobro topao ili hladan. Ja obično mahune poslužim tople kao prilog, a hladne kao salatu. Oboje mi je jednako fino.

SASTOJCI:

(Za 4 porcije / 2,24 kn po porciji / 8,97 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte duboku tavu ili lonac na visokoj temperaturi. Dodajte ulje, mahune, sjeckani češnjak, sol i papar pa dobro promiješajte. Kuhajte poklopljeno 10-15 minuta uz povremeno miješanje. Vrijeme kuhanja prilagodite tome kakvu teksturu mahuna volite. Ovaj bi recept jednako dobro funkcionirao i sa svježim mahunama, samo bi ih ja kratko blanširalal prije nego što bi ih stavila kuhati sa češnjakom i začinima.

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

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We’ve been having some really hot and humid weather so all I feel like eating are salads and watermelons. Without further ado, here’s a super simple recipe for a crunchy and refreshing salad.

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INGREDIENTS:

(Yields 1 serving / 0.67 EUR)

3 large carrots (0.20 EUR)

1 tbsp coconut strips (0.07 EUR)

1 tbsp chopped parsley (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

Juice from 1 lime (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Wash, peel and grate carrot on a box grater. Mix with coconut, parsley, olive oil, lime juice, salt and pepper and serve chilled. I happened to have fresh coconut which I’ve cut into thin strips, but I’m sure this would work just as well with dried coconut.

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Pošto je vrijeme zadnjih dana vruće i sparno, jedine stvari koje mi se jedu su salate i lubenica. Bez daljnjeg pametovanja, evo vam jedan turbo jednostavni recept za hrskavu i osvježavajuću salatu.

SASTOJCI:

(Za 1 porciju / 4,89 kn)

3 velike mrkve (1,50 kn)

1 žlica kokosovih trakica (0,50 kn)

1 žlica nasjeckanog peršina (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

Sok od 1 limete (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i naribajte mrkvu na ribežu. Pomiješajte sa kokosom, peršinom, maslinovim uljem, sokom od limete, soli i paprom, pa poslužite ohlađeno. Ja sam igrom slučaja imala svježi kokos koji sam narezala na tanke trakice, ali sigurno bi ovdje funkcionirao i sušeni kokos.

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

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As the days get warmer, I’m looking for quick dishes that cook in big batches, so I can stay as far away from the stove as possible. This dish is ideal, as it comes together easily and doesn’t require much hovering over the hot pot.

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INGREDIENTS:

(Yields 6 servings / 0.77 EUR per serving / 4.61 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large leek (0.80 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot (0.10 EUR)

500 g of mushrooms (2.67 EUR)

2 cups of brown rice (0.67 EUR)

3 cups of water (–)

½ tsp of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.01 EUR)

Handful of freshly parsley, roughly chopped (0.13 EUR)

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METHOD:

Wash and chop mushrooms and all of the vegetables, but keep the dark green parts of the leek separated from the rest of it, as you’ll need those a bit later. For the mushrooms, I used a mix of brown button mushrooms and shiitake, but feel free to pick whichever kind is available to you.

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In a large pot, saute on high heat white and light green parts of the leek, garlic and carrot on olive oil, until softened. Add in mushrooms and dark green leek parts to cook down for a few minutes. You might want to do this in a few smaller batches, as the amount of chopped mushrooms might seem enormous at first. Once mushrooms have cooked down and most of the liquid has evaporated, add in the rice to briefly toast, while stirring frequently. Then add in water, salt and pepper, bring to a boil, reduce heat to low and cook with the lid cracked open for 30-40 minutes, until the rice has cooked through. Once you’ve covered the pot with a lid and reduced heat there is no need for stirring, so just step away from the stove and do your own thing as the dish cooks.

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Taste and adjust seasoning, stir in chopped parsley and serve.

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Kako su dani sve topliji, tražim brza jela koja se mogu nakuhati u većim količinama, a sve da mogu biti što dalje od štednjaka što je moguće. Ovo je jelo idealno jer se brzo može smutiti i ne zahtijeva da stalno stojite nad kipućim loncem.

SASTOJCI:

(Za 6 porcija / 5,75 kn po porciji / 34,47 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki poriluk (6,00 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva (0,75 kn)

500 g gljiva (20,00 kn)

2 šalice smeđe riže (5,00 kn)

3 šalice vode (–)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina, grubo nasjeckanog (1,00 kn)

PRIPREMA:

Operite i narežite gljive i svo povrće, ali držite tamno zeleni dio poriluka odvojen od ostatka jer će vam trebati malo kasnije. Ja sam od gljiva uzela mješavinu smeđih šampinjona i shii taka, ali slobodno upotrijebite one koje su vam na raspolaganju.

U velikom loncu i na jakoj vatri, na maslinovom ulju izdinstajte da omekšaju bijeli i svijetlo zeleni dio poriluka, čenjak i mrkvu. Dodajte gljive i tamno zeleni dio poriluka i kuhajte par minuta da se gljivama smanji volumen. Možda ćete sve morati dodavati u par manjih tura, jer će količina narezanih gljiva isprve biti enormna. Kada se gljive skuhaju i većina tekućine ispari, dodajte rižu i kratko ju tostirajte, uz često miješanje. Onda dodajte vodu, sol i papar, pustite da zavrije, smanjite vatru na nisku i kuhajte sa odškrinutim poklopcem 30-40 minuta, sve dok se riža ne skuha. Kada ste poklopili lonac i smanjili temperaturu više nema potrebe za miješanjem, pa samo pustite da se riža kuha i slobodno se bavite drugim stvarima.

Kušajte i prilagodite začine, umiješajte nasjeckani peršin i poslužite.

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

One Pot Pancetta and Chili Pasta / Tjestenina sa pancetom i chilijem iz jednog lonca

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The following pasta dish is one of the staples at our place. It requires minimal fuss and is whipped up from the items we usually have sitting around. If you need to level up your game of quick weeknight meals, look no further. Plus, it all cooks in a single pot, which also means fast clean up.

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INGREDIENTS:

(Yields 4 generous servings / 0.83 EUR per serving / 3.33 EUR for all)

2 tbsp olive oil (0.09 EUR)

4-5 slices of pancetta, diced (0.67 EUR)

1 onion, diced (0.07 EUR)

3 garlic cloves, minced (0.10 EUR)

1 chili pepper, minced (0.07 EUR)

1 large bell pepper, diced (0.27 EUR)

1 can diced tomatoes (0.93 EUR)

1 tbsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.03 EUR)

1 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of water (–)

350 g of pasta (1.00 EUR)

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METHOD:

In a large pot, briefly cook pancetta on olive oil until slightly crisped. Add in onions and saute for a few minutes until translucent. Then add in garlic, chili and bell pepper and briefly cook to soften. Add diced tomatoes, basil, parsley, vinegar, salt, pepper, water and pasta and give everything a good stir.

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As necessary, add in a bit more water until all of the pasta is submerged, bring to a boil, reduce heat to medium-low and cook with a closed lid for 10-15 minutes, until pasta is cooked al dente, while stirring occasionally. Be careful not to overdo with stirring, as the pasta will break apart and become mushy. Also, the al dente pasta will finish up cooking as it cools down and soak up any extra liquid that might remain in the pot.

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Ovo je jelo sa tjesteninom na čestom meniju kod nas doma. Zahtjeva minimalan trud i može se smutiti od stvari koje obično imamo doma. Ako vam treba nešto za nadopuniti meni za radni tjedan, ne trebate tražiti dalje. Osim toga, sve se kuha u istom loncu, što znači ekspresno čišćenje kuhinje.

SASTOJCI:

(Za 4 izdašne porcije / 6,21 kn po porciji / 24,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

4-5 kriški pancete, narezanih na kockice (5,00 kn)

1 luk, narezan na kockice (0,50 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

1 čili papričica, sitno nasjeckana (0,50 kn)

1 velika paprika babura, nasjeckana na kockice (2,00 kn)

1 konzerva sjeckane rajčice (7,00 kn)

1 žlica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,25 kn)

1 žlica jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 šalice vode (–)

350 g tjestenine (7,50 kn)

PRIPREMA:

U velikom loncu kratko popržite pancetu na maslinovom ulju dok se lagano ne zahruska. Dodajte luk i prodinstajte koju minutu da bude staklast. Onda ubacite češnjak, čili i papriku, pa kratko kuhajte dok ne omekšaju. Na kraju dodajte rajčicu, bosiljak, peršin, ocat, sol, papar, vodu i tjesteninu te sve dobro promiješajte.

Po potrebi dodajte još mrvicu vode da sva tjestenina bude potopljena, pustite da zavrije, smanjite vatru na srednje nisku i kuhajte poklopljeno 10-15 minuta da tjestenina bude al dente, sve uz povremeno miješanje. Pazite da ne miješate previše jer će vam se tjestenina raspasti i razgnjeckati. Također, al dente tjestenina će se skuhati do kraja kako se bude hladila te će popiti ektra tekućinu koja vam je možda ostala u loncu.

One Pot Pancetta and Chili Pasta / Tjestenina sa pancetom i chilijem iz jednog lonca

Crispy Spicy Chickpeas (vegan) / Hrskavi pikantni slanutak (veganski)

Crunch Crunch Away, , , , , , 4 Comments

If you already have an oven going for something else, please take out additional couple of minutes of your day to toss together these crispy little treats. Warning: these are equally addictive on their own, as a snack, of tossed together with a salad.

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INGREDIENTS:

(0.85 EUR)

2 cups precooked chickpeas (0.67 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Drain chickpeas from any liquid, pat dry with kitchen towel and toss together with oil, paprika, salt and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through to ensure even crispiness. Enjoy as a snack, or in salads.

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Here they are in action, combined with crisped bacon and lettuce rubbed with lemony arugula pesto.

Ako ste već upalili pećnicu radi nečeg drugog, molim vas da izdvojite još koju minutu vašeg vremena i smutite ove hrskave poslastice. Upozorenje: ovaj slanutak izaziva podjednaku ovisnost sam za sebe, kao grickalica, ili u kombinaciji sa salatom.

SASTOJCI:

(6,22 kn)

2 šalice kuhanog slanutka (5,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ocijedite slanutak od tekućine pa posušite kuhinjskim ručnikom. Pomiješajte sa uljem, paprikom, soli i paprom. Raširite po protvanu u jednom sloju i pecite 20 minuta. Promiješajte na pola pečenja kako bi ste osigurali jednaku hrskavoću. Papajte kao snack ili u salati.

Evo i slanutka u akciji, u kombinaciji sa hruskavim špekom i salatom u koju je utrljan pesto od rukole i limuna.

Crispy Spicy Chickpeas (vegan) / Hrskavi pikantni slanutak (veganski)

Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

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When I told my boyfriend that I’m gonna make pizza with a potato, all I got was a massive side-eye. Mind you, I wasn’t talking about the paleo healthy idea of making pizza crust out of a potato – no, no, no! My plan was to slab some more carbs on top of the other carbs. Some googling showed that pizza (or focaccia) with potato and rosemary was quite a normal thing in Italy, so if Italians think this was a good idea, of course I was reassured.

I decided to make my own spin on the Italian classic (read: added bacon and cheese to the whole situation) and a delicious pizza bianca was born. Hooray!

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INGREDIENTS:

(Yields 1 large pizza / 1.89 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

1 – ½ cup plain all-purpose flour, divided (0.07 EUR)

1 ½ cup whole wheat flour (0.13 EUR)

2 tbsp olive oil + more for greasing the bowl (0.10 EUR)

½ tsp salt (0.01 EUR)

For the pizza topping:

1 large potato (0.20 EUR)

1 cup grated cheese (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

3-4 thin slices of bacon (0.53 EUR)

Additional:

A bit of oil for greasing the baking tray (0.01 EUR)

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METHOD:

To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either.

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Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.

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When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even and just patch up any holes. I find that omitting the rolling pin, not only makes things easier and quicker, but also rends the fluffier and puffier finished pizza.

Grate the potato on a box grater and squeeze out any extra liquid. You can do that in a colander with just your hands or with a cheese cloth. Scatter shredded cheese on top of stretched pizza dough, top with potato shreds, then sprinkle with salt, pepper and oregano. Finally, chop bacon slices into segments and distribute on top.

Bake pizza for 15 minutes in the middle rack, until blistered and crispy. Serve hot, or at room temperature as an antipasto.

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Kad sam svojem dečku rekla da namjeravam napraviti pizzu sa krumpirom, dobila sam pogled pun skepse. Naravno, nisam govorila o nekoj zdravoj paleo ideje da napravim tijesto za pizzu od krumpira – ne, ne ne! Moj je plan bio da natrpam još ugljikohidrata na druge ugljikohidrate. Malo guglanja pokazalo je da je pizza (ili focaccia) sa krumpirom i ružmarinom skroz normalna stvar u Italiji, pa ako Talijani misle da je to dobra ideja, ja sam bila uvjerena.

Odlučila sam dodati svoj štih u talijanski klasik (čitajte: ubacila sam špek i sir u cijelu priču) i jako fina pizza bianca je rođena. Hura!

SASTOJCI:

(Za 1 veliku pizzu / 13,88 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

1 – ½ šalice glatkog pšeničnog brašna, podijeljene (0,50 kn)

1 ½ šalica integralnog pšeničnog brašna (1,00 kn)

2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)

½ žličice soli (0,01 kn)

Dodaci za pizzu:

1 veliki krumpir (1,50 kn)

1 šalica naribanog sira (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica sušenog origana (0,50 kn)

3-4 tanke šnite špeka (4,00 kn)

Dodatno:

Malo ulja za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti.

Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.

Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte. Moj je dojam da se bez valjanja sa valjkom stvar pojednostavi i ubrza, a tijesto je na kraju u gotovoj pizzi puno prhkije i pufastije.

Naribajte krumpir i istisnite višak tekućine. To možete napraviti rukama u cjedilu, ili sa gazom. Raštrkajte naribani sir po rastegnutom tijestu, dodajte naribani krumpir, pa posipajte sa soli, paprom i origanom. Na kraju narežite špek na komade i raštrkajte po vrhu.

Pecite pizzu 15 minuta u sredini pećnice dok ne bude pufasta i hrskava. Poslužite vruću ili na sobnoj temperaturi kao predjelo.

Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

Lemony Arugula Pesto (vegan) / Pesto od rukole i limuna (veganski)

Crunch Crunch Away, , , , , , , , , 5 Comments

Here is another super quick pesto recipe, for those times when you have a ton of arugula hanging around and you’re really not in a mood for another salad. This pesto is super tangy and refreshing, just perfect for hot summer days.

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INGREDIENTS:

(Yields 1 cup of pesto / 1.54 EUR)

1 big bunch of arugula (0.66 EUR)

3 cloves of garlic (0.10 EUR)

Juice of 1 lemon (0.40 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

4 tbsp sunflower seeds (0.27 EUR)

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METHOD:

Roughly chop arugula and garlic. Add to a food processor with lemon juice, olive oil, salt and pepper and pulse until creamy. Add in sunflower seeds and briefly pulse to desired consistency. I prefer pesto with a few chunkier bits inside so I ran the food processor with sunflower seeds for only 3-4 seconds. Taste and adjust seasoning.

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Serve as a pasta or rice sauce, with roasted vegetables or as a salad dressing.

To store pesto for later, place in a container, smooth surface with back of a spoon and cover with thin layer of olive oil, to prevent the air getting in. You can then refrigerate pesto for up to a week, or freeze for a few months.

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Evo jedan brzinski recept za pesto, za sve one trenutke kada imate doma tonu rukole, a niste raspoloženi za još jednu salatu. Ovaj pesto je aromatičan i osvježavajuć, jednostavno savršen za vruće ljetne dane.

SASTOJCI:

(Za 1 šalicu pesta / 11,47 kn)

1 veliki pregršt rukole (5,00 kn)

3 češnja češnjaka (0,75 kn)

Sok od 1 limuna (3,00 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

4 žlice sjemenki suncokreta (2,00 kn)

PRIPREMA:

Grubo narežite rukolu i češnjak. Ubacite u multipraktik sa limunovim sokom, maslinovim uljem, soli i paprom, pa pulsirajte dok ne bude kremasto. Dodajte sjemenke suncokreta i još kratko pulsirajte do željene konzistencije. Meni je draže da u pestu ima i malo hrskavih dijelova, pa sam pulsirala sa suncokretovim sjemenkama možda 3-4 sekunde. Kušaje i prilagodite začine.

Poslužite pesto kao umak za tjesteninu ili rižu, sa pečenim povrćem ili kao dressing za salatu.

Da biste pesto spremili za kasnije, stavite ga u posudicu, poravnajte površinu stražnjom stranom žlice i prekrijte tankim slojem maslinovog ulja, kako biste spriječili da unutra uđe zrak. Tako pripremljen pesto možete čuvati u hladnjaku do tjedan dana ili zamrznuti na par mjeseci.

Lemony Arugula Pesto (vegan) / Pesto od rukole i limuna (veganski)