Author: Crunch Crunch Away

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

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I’m really proud of whipping up such a well-rounded meal on top of juggling a couple of other things on a busy afternoon. Not that I’m such a fantastic multitasker, noup. This is simply one of those recipes where you’re utilizing your oven to do most of your work for you. That way you can do your nails or catch up on your favorite TV show.

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INGREDIENTS:

(Yields 3 servings / 1.90 EUR per serving / 5.70 EUR for all)

For the pork chops:

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

6 boneless pork chops (2.67 EUR)

For potatoes:

1 kilo baby potatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

For mixed salad:

1 head of iceberg lettuce (0.67 EUR)

½ small head of kohlrabi (0.13 EUR)

6 radishes (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

To make marinade for the pork chops, in a small bowl, whisk together salt, black pepper, paprika, mustard and olive oil until creamy and uniform. Rub marinade into each pork chop and let them rest for at least half an hour, but best overnight.

When ready to bake, preheat oven to 200°C. Give potatoes a good scrub, quarter with skins intact and toss together with salt, pepper and olive oil. Bake for 20 minutes, then carefully arrange pork chops on top of potatoes and bake for additional 20-30 minutes, depending on how well done you prefer your meat and how thick are the slices. I generally prefer mine crisped down to shoe leather, but I understand that most people do not share these sentiments.

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Meanwhile, prepare salad by giving the vegetables a good wash. Cut lettuce into strips. Peel and cut kohlrabi into thin slices. Trim and discard radish ends and then cut into thin coins or half-moons. Toss all the salad vegetables with salt, pepper, lemon juice and olive oil.

Serve with hot meat and potatoes.

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Stvarno sam ponosna na samu sebe što sam sklepala ovako fino zaokružen objed dok sam usput žonglirala sa par drugih stvari jedno zagužvano popodne. Nije da sam takav fantastični multitasker, a-a. Ovo je jednostavno jedan od onih recepata gdje vaša pečnica za vas odrađuje sav težak posao. Tako da vi možete lakirati nokte, ili pogledati vašu najdražu seriju.

SASTOJCI:

(Za 3 porcije / 14,17 kn po porciji / 42,51 kn za sve)

Za svinjske krmenadle:

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica slatke crvene paprike (0,25 kn)

2 žličice senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

6 svinjskih krmenadli bez kostiju (20,00 kn)

Za krumpire:

1 kg mladih krumpira (10,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Za miješanu salatu:

1 glavica salate kristalke (5,00 kn)

½ male glavice korabice (1,00 kn)

6 rotkvica (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra(0,05 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Da napravite marinatu za kotlete, u maloj zdjelici istucite sol, papar, papriku, senf i maslinovo ulje dok ne dobijete kremastu i jednoličnu smjesu. Utrljajte marinadu u krmenadle i ostavite ih da odleže barem pola sata, a najbolje preko noći.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Dobro operite i istrljajte krumpire, ostavite kožu na njima i prerežite na četvrtine pa pomiješajte sa soli, paprom i maslinovim uljem. Pecite ih 20 minuta, a onda pažljivo po krumpirima poslažite krmenadle i pecite dodatnih 20-30 minuta, ovisno o tome koliko pečeno volite meso i koliko su vam debeli krmenadli. Ja općenito preferiram meso zapečeno do konzistencije kože za cipele, ali jasno mi je da većina ljudi ne dijeli moje osjećaje.

U međuvremenu, pripremite salatu tako da dobro operete svo povrće. Narežite kristalku na trakice. Ogulite i narežite korabicu na ploškice. Rotkvicama odrežite i bacite krajeve, pa ih narežite na tanke novčiće ili polumjesece. Pomiješajte salatu sa soli, paprom, sokom od limuna i maslinovim ulje.

Poslužite sa vrućim mesom i krumpirima.

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

Super Quick Whole Grain Bread (vegan) / Brzi integralni kruh (veganski)

Crunch Crunch Away, , 1 Comment

I’ve tried baking bread at home maybe a handful of times before, but the ending results were never too satisfactory. There always seemed to be something off and the loaves were never just quite how I’d liked them to be.

That all changed when I’ve discovered the bread baking method which combines high heat, shorter baking time and a pan with water inserted to the bottom of the oven. The resulting loaf was just right; very crispy on the outside and soft and airy on the inside.

Another thing that is great is that this method doesn’t require that much kneading, so the actual work you need to put into this bread between the waiting is pretty minimal.

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INGREDIENTS:

(Yields 1 medium sized loaf / 0.86 EUR)

1 ½ cups warm water (–)

2 tsp active dry yeast (0.27 EUR)

2 tbsp sugar (0.01 EUR)

1 ½ – 2 cups plain white flour, divided (0.13 EUR)

2 cups whole grain flour (0.20 EUR)

3 tbsp ground flax seed (0.10 EUR)

1 tsp salt (0.01 EUR)

2 tbsp sunflower seed oil, divided (0.01 EUR)

3 tbsp sunflower seeds (0.13 EUR)

Additional 1 cup of water for the pan in the bottom of the oven (–)

METHOD:

In a large mixing bowl, whisk together water, yeast, sugar and a tablespoon of white flour. Be careful that your water isn’t too hot, or else it will kill the yeast. Wait about 10 minutes for water to become slightly foamy. That means that the yeast is working and you may continue, otherwise discard and start all over again with new batch of yeast, as your dough may not rise otherwise.

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Add 1 ½ cups of white flour, all whole grain flour, flax seeds and salt to the foamy water and mix with a spoon until a loose dough forms. Dump the dough on clean counter and knead for a few minutes, incorporating the remaining white flour as necessary, until the dough is soft but not sticky.

Clean up you mixing bowl, add a tablespoon of oil to it and turn the dough ball around to coat evenly. Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft free room for an hour, to double in size.

After one hour, gently deflate the dough. Make a small dent in the middle, add the sunflower seeds and gently knead a few times and form a loaf. With the remaining tablespoon of oil, grease a loaf pan and carefully transfer the loaf in it. Sprinkle the loaf with a bit of flour, cover the pan with a kitchen towel and let rest for another half an hour.

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Towards the end of the resting time, preheat the oven to 225°C, leaving an empty tin pan on the bottom. Make a few incisions using a sharp knife on the bread right before baking. When the oven reaches the desired heat, place the loaf pan in the middle rack and very, very carefully pour additional 1 cup of warm water to the empty dish you’ve left in the bottom. Quickly close the oven door and bake bread for 30 minutes, until the top is nice golden-brown.

Let the bread cool for about 5 minutes in the pan before carefully removing and placing on a wire rack to cool completely, before slicing into it.

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Ranije sam se nekoliko puta okušala u pečenju kruha, ali konačni rezultat nikad nije bio pretjerano zadovoljavajući. Uvijek je nešto falilo i kruh nikada nije ispao baš onakav kako bi ja voljela.

To se sve promijenilo kada sam otkrila metodu pečenja kruha koja objedinjuje visoku temperaturu, kraće vrijeme pečenja i protvan sa vodom na dnu pećnice. Štruca koju sam dobila bila je savršena; hrskava izvana, a mekana i prozračna iznutra.

Još jedna super stvar kod ovog kruha je da ga nije potrebno puno mijesiti, tako da je stvarni rad koji treba uložiti između čekanja zapravo minimalan.

SASTOJCI:

(Za 1 štrucu srednje veličine / 6,41 kn)

1 ½ šalica tople vode (–)

2 žličice suhog kvasca (2,00)

2 žlice šećera (0,05 kn)

1 ½ – 2 šalice oštrog pšeničnog brašna, podijeljene (1,00 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

1 žličica soli (0,01 kn)

2 žlice suncokretovog ulja, podijeljene (0,10 kn)

3 žlice sjemenki suncokreta (1,00 kn)

Dodatna šalica vode za protvan na dnu pećnice (–)

PRIPREMA:

U velikoj zdjeli pomiješajte toplu vodu sa kvascem, šećerom i žlicom oštrog brašna. Pazite da vam voda nije prevruća, jer ćete ubiti kvasac. Čekajte desetak minuta da voda postane blago pjenasta prije nego što nastavite. Ako se voda nije zapjenila, bacite sve i počnite ispočetka sa novim kvascem, jer moguće da vam se tijesto neće dignuti.

U pjenastu vodu dodajte 1 ½ šalicu oštrog brašna, svo integralno brašno, lan i sol, pa miješajte žlicom dok ne dobijete labavo tijesto. Iskrenite tijesto na čistu radnu plohu i mijesite koju minutu, po potrebi dodajući preostalo ošto brašno, dok tijesto ne bude mekano i ne prestane se lijepiti.

Očistite zdjelu i dodajte u nju žlicu ulja, pa kuglu tijesta okrećite dok se ne prekrije uljem sa svih strana. Pokrijte zdjelu čistom krpom i ostavite tijesto da se diže oko sat vremenau toploj prostoriji u kojoj nema propuha, dok se ne udvostruči.

Nakon jednog sata nježno rukom spljoštite tijesto. Napravite malu udubinu u sredini i dodajte sjemenke suncokreta. Kratko i nježno mijesite pa formirajte štrucu. Sa preostalom žlicom ulja namastite kalup za kruh, pažljivo u njega smjestite štrucu i posipajte ju po vrhu mrvicom brašna. Prekrijte kalup čistom krpom i ostavite da odmara oko pola sata.

Prema kraju tih pola sata, zagrijte pećnicu na 225°C, s time da na dnu pećnice ostavite prazni metalni protvan. Netom prije pečenja oštrim nožem nekoliko puta zarežite štrucu. Kada vam se pećnica ugrijala, stavite kalup sa kruhom na srednju rešetu. U protvan na dnu vrlo, vrlo pažljivo ulijte oko čašu tople vode. Brzo zatvorite vrata pećnice i pecite kruh oko 30 minuta, dok ne dobije lijepu zlatno-smeđu boju.

Ostavite kruh da se 5 minuta hladi u kalupu, prije nego što ćete ga pažljivo izvaditi i do kraja ohladiti na rešetki, a prije nego što ga krenete rezati.

Super Quick Whole Grain Bread (vegan) / Brzi integralni kruh (veganski)

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

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I’ve already made this soup twice in the past week or so because it’s freakin delicious. Putting it together is also a breeze, especially if you roast your pumpkin chunks in advance.

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INGREDIENTS:

(Yields 2 very generous servings / 0.79 EUR per serving / 1.58 EUR for all)

1 small squash, I used Autumn Crown squash (0.67 EUR)

1 medium onion, finely diced (0.07 EUR)

1tbsp sunflower seed oil (0.01 EUR)

3 cups water (–)

½ cup tomato puree (0.20 EUR)

2/3 cup red lentils (0.53 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper(0.03 EUR)

Pinch of chili flakes(0.03 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Peel and dice the squash, discarding the seeds and mushy center. Spread on prepared baking tray and roast for about 40 minutes, until slightly charred. Allow to cool a bit before blitzing in a food processor to a smooth paste.

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Saute onion on a tablespoon of oil until translucent. Add in squash puree, water, tomato puree, lentils, paprika, salt, pepper and chili flakes and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 20 minutes, until the lentils have cooked through, while stirring occasionally.

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Ovu sam juhicu napravila već dva puta u zadnjih tjedan dana jer je prefina. Osim toga, skuhati ju je čas posla, posebno ako ste već ranije pripremili pečenu bundevu.

SASTOJCI:

(Za dvije vrlo izdašne porcije / 5,88 kn po porciji / 11,76 kn za sve)

1 mala bundeva, ja sam upotrijebila jesensku krunu (5,00 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

3 šalice vode (–)

½ šalice pasirane rajčice (1,50 kn)

2/3 šalice crvene leće (4,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Ogulite i narežite bundevu na kockice, s time da sjemenke i mekanu unutrašnjost bacite. Raširite kockice bundeve po pripremljenom protvanu i pecite oko 40 minuta, dok rubovi ne ulove tamnu reš boju. Pustite da se mrvicu ohladi prije nego što ćete bundevu ispasirati glatku pastu u multipraktiku.

Izdinstajte luk na žlici ulja dok ne postane staklast. Dodajte pire od bundeve, vodu, pasiranu rajčicu, leću, crvenu papriku, sol, papar i čili i pustite da zavrije. Smanjite vatru pa na laganom kuhajte uz povremeno miješanje sa odškrinutim poklopcem oko 20 minuta, dok se leća ne skuha do kraja.

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

Upside-Down Clementine Cake / Naopaki kolač sa klementinama

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I’ve been meaning to post this recipe for a while now, but I’ve kept getting distracted. I’d figure I’d write it up quickly before the citrus season is over, because this cake is so worth making. You can definitely substitute clementines with any other citrus, just be sure to adjust the sugar amounts accordingly, if using a more tart fruit. Also, for convenience sake pick something without seeds. IMGP3781

INGREDIENTS:

(Yields 1 medium sized cake / 2.64 EUR)

For the cake batter:

2 cups plain all purpose flour (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup cubed butter, at room temperature (1.00 EUR)

2/3 cups sugar (0.03 EUR)

2 large eggs (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

1 tbsp freshly grated lemon zest (0.27 EUR)

1 cup yogurt (0.40 EUR)

For the bottom of the pan:

1 tbsp butter, divided (0.07 EUR)

2 tbsp sugar (0.01 EUR)

2-3 clementines, peeled and divided into segments (0.27 EUR) IMGP3795

METHOD:

Preheat oven to 175°C. Butter a loaf pan with ½ tablespoon of butter and line with parchment paper. Then coat the parchment paper with remaining butter and evenly sprinkle 2 tablespoons of sugar. Carefully arrange clementine segments on top and set aside.

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Sift flour, baking powder, baking soda and salt to a small bowl. In a large bowl, using a mixer, beat butter and sugar for a few minutes, until light and fluffy. Beat in the eggs, vanilla, lemon zest and yogurt until creamy. Add in half of the flour mixture, mixing until fully incorporated. Add in the rest of the flour mixture, beating for just a few seconds until the dough is smooth. Make sure not to over mix it.

Carefully pour the batter into the prepared pan over clementines and even the top with a spatula. You can also gently shake the pan for even distribution. Place the pan on a middle rack into a preheated oven and bake for around 40-45 minutes, until a skewer inserted in the middle comes out clean (a crumb or two are also alright).

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Now switch the oven to heat only on the bottom coil, if you have this option. Lower the cake pan to the bottom of the oven and bake for additional 10 minutes. This will help the sugar you sprinkled to the bottom of the pan caramelize and will thicken any juices that the clementines released. Alternatively, if your oven doesn’t have a bottom coil, you can finish up your cake like this once you flip it, remove the pan and peel off parchment paper.

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Let the cake cool in its pan for about 10 minutes, then turn it over on a rack, lift the pan and carefully peel off parchment paper. Cool the cake completely before cutting and serving.

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Već sto godina planiram staviti ovaj recept, ali uvijek bi mi nešto drugo odvuklo pažnju. Zaključila sam da je bolje da ga napišem što prije, dok još uvijek traje sezona citrusa, zato jer se ovaj kolač definitivno isplati ispeći. Bez problema možete klementine zamijeniti bilo kojim drugim citrusom, samo pazite na to da onda prilagodite količinu šećera ako koristite neko kiselije voće. Također, da stvar bude praktičnije upotrijebite nešto bez koštica.

SASTOJCI:

(Za 1 kolač srednje veličine / 19,58 kn)

Za smjesu:

2 šalice oštrog pšeničnog brašna (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica maslaca narezanog na kockice, na sobnoj temperaturi (7,50 kn)

2/3 šalice šećera (0,25 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žlica svježe naribane korice limuna (2,00 kn)

1 šalica jogurta (3,00 kn)

Za dno kalupa:

1 žlica maslaca, podijeljena (0,50 kn)

2 žlice šećera (0,10 kn)

2-3 klementine, oguljene i podijeljene na kriškice (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite kalup za kruh sa ½ žlice maslaca i obložite papirom za pečenje. Sada namastite papir za pečenje sa preostalim maslacom i ravnomjerno po dnu posipajte 2 žlice šećera. Po tome pažljivo složite kriškice klementina i stavite na stranu.

U malu zdjelicu prosijte brašno, prašak za pecivo, sodu bikarbonu i sol. U velikoj posudi mikserom tucite maslac i šećer dok ne postanu svijetli i pjenasti. Umiksajte jaja, vaniliju, koricu limuna i jogurt dok sve ne postane kremasto. Dodajte unutra pola mješavine brašna, pa miksajte da se sve sjedini. Sada dodajte ostatak brašna, pa izmiksajte samo par sekundi da tijesto postane glatko. Pazite da ne miksate previše.

Pažljivo ulijte smjesu preko klementina u pripremljeni kalup i špatulom poravnajte po vrhu. Možete i nježno protresti kalup da se sve ravnomjerno raspodijeli. Stavite peći na srednju rešetku u zagrijanu pećnicu i pecite oko 40-45 minuta, dok štapić umetnut u sredinu ne izađe čist (mrvica-dvije su isto okej).

Sada prebacite pećnicu da vam grije samo dno, ako imate tu opciju. Spustite kolač na dno i tako pecite dodatnik 10 minuta. Na taj će se način šećer koji ste posipali po dnu kalupa karamelizirati, a sokovi koje su klementine pustile zgusnuti. Alternativo, ako ne možete grijati samo dno pećnice, kolač možete dovršiti tako da ga dignete odmah ispod grijača, a nakon što ste ga okrenuli, maknuli kalup i skinuli papir za pečenje.

Pustite da se kolač hladi 10 minuta u kalupu, onda ga na rešetki okrenite naopako, dignite kalup i nježno ogulite papir za pečenje. Pustite da se kolač ohladi do kraja prije nego što ćete ga rezati i poslužiti.a

Upside-Down Clementine Cake / Naopaki kolač sa klementinama

Baked Beans / Zapečeni grah

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This is a super quick, inexpensive and easy recipe for you to whip up for a weeknight dinner, or as an extra side-dish. It works well on its own with a nice big salad, but you can definitely enhance it with a fried egg, steak or a roast chicken.

I used bacon, because that’s what I’ve had on hand, but you can definitely substitute with a sausage or skip meat altogether and go vegan.

INGREDIENTS:

(Yields 2 servings / 0.95 EUR per serving / 1.90 EUR for all)

1 large onion, finely diced (0.10 EUR)

½ cup finely diced bacon (0.67 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3 garlic cloves, minced (0.09 EUR)

1 can beans, drained (0.67 EUR)

2/3 cup tomato paste (0.27 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Pinch of chili flakes (0.03 EUR) IMGP4627

METHOD:

Saute onion and bacon on a teaspoon of oil on high heat for about five minutes, until bacon is crispy and golden. Add in garlic and beans, stir and cook briefly. Then add in tomato paste, paprika, black pepper and chili flakes and cook for about 10 minutes, so the sauce can thicken a bit.

Preheat oven to 200°C. Carefully transfer the beans to an oven-safe dish and bake for about 30 minutes, until the crust forms on top.

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Ovo je super brzo, jeftino i lagano jelo koje možete napraviti kao večeru preko tjedna, ili kao malo nabrijaniji vikend prilog. Funkcionira dobro samo za sebe sa velikom salatom, ali definitivno ga možete pojačati sa pečenim jajetom, šniclom ili pečenom piletinom.

Ja sam stavila špek jer sam to imala pri ruci, ali možete ga svakako zamijeniti sa kobasicom, ili skroz izbaciti meso za vegansku verziju.

SASTOJCI:

(Za dvije porcije / 7,07 kn po porciji / 14,15 kn za sve)

1 veliki luk, sitno nasjeckan (0,75 kn)

½ šalice špeka narezanog na kockice (5,00 kn)

1 žličica suncokretovog ulja (0,05 kn)

3 češnja češnjaka, sitno nasjeckanog (0,70 kn)

1 konzerva graha, ocijeđenog (5,00 kn)

2/3 šalice pasirane rajčice (2,00 kn)

1 žličica slatke paprike (0,25 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Prodinstajte pet minuta luk i špek na žličici ulja na jakoj vatri, dok špek ne postane hruskav i zlatno-žuti. Dodajte češnjak i grah, promiješajte i kratko prokuhajte. Ubacite pasiranu rajčicu, papriku, papar i čili i kuhajte oko 10 minuta, da se umak zgusne.

Zagrijte pećnicu na 200°C. Pažljivo prebacite grah u vatrostalnu posudu i pecite oko 30 minuta, dok se ne uhvati korica.

Baked Beans / Zapečeni grah

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)

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

If you are on a histamine low diet, then you know all too well the scarcity of safe foods. If you want to take things further and in addition eat vegan and gluten free, well, then you can basically rotate a handful of ingredients. My boyfriend is currently on such diet. We jokingly call what he eats Gulag 1 and Gulag 2 Menus. We invented a new dish last week which he happily proclaimed to be Gulag Premium Menu. But today’s bread we named Royal Gulag Menu.

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INGREDIENTS:

(Yields 1 small loaf / 3.02 EUR per loaf)

3 small overripe bananas (0.53 EUR)

1 cup applesauce (0.40 EUR)

4 tbsp coconut oil + more for greasing the pan (0.67 EUR)

2 tbsp ground flax seed (0.07 EUR)

2 cups whole grain buckwheat flour (1.20 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 medium sized apple (0.13 EUR)

IMGP4629

METHOD:

Preheat oven to 200°C. Grease bread pan with coconut oil, line with parchment paper and set aside. In a bowl, mash bananas. Whisk in applesauce and coconut oil. Add in flax seed, buckwheat flour, baking powder and salt and stir until uniform. Transfer into the prepared bread ban and even out using a spatula. Core and thinly slice the apple and arrange on top of the bread dough.

IMGP4632

Bake for 30 minutes, until a skewer inserted inside comes out clean. Once done, allow to cool in a pan for 10 minutes, before transferring on a rack to cool completely. Serve with milk of choice and drizzled with more apple sauce, if desired.

IMGP4635

Ako ste na histaminskoj dijeti, onda znate dobro kako je malo sigurnih namirnica. Ako želite odvesti stvari korak dalje i uz to jesti veganski i bezglutenski, pa, onda u principu možete rotirati pregršt sastojaka. Moj dečko je trenutno na takvoj dijeti. U šali ono što jedemo zovemo Gulag 1 i Gulag 2 Meni. Prošli smo tjedan izmislili novo jelo koje je sav sretan proglasio Gulag Premijum Menijem. Ali današnji smo kruh nazvali Kraljevski Gulag Meni.

SASTOJCI:

(Za 1 malu štrucu / 22,61 kn po štruci)

3 male prezrele banane (4,00 kn)

1 šalica pirea od jabuke (3,00 kn)

4 žlice kokosovog ulja + malo za namastiti kalup (5,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

2 šalice integralnog heljdinog brašna (9,00 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 srednja jabuka (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh sa kokosovim uljem, obložite papirom za pečenje i stavite na stranu. U zdjeli zgnječite banane gnječilicom za krumpir. Umiješajte pire od jabuke i kokosovo ulje. Ubacite unutra lan, heljdino brašno, prašak za pecivo i sol pa sve miješajte dok ne postane jednolično. Prebacite u kalup za pečenje i poravnajte špatulom. Očistite jabuku od sjemenki i tanko narežite pa poslažite po tijestu.

Pecite 30 minuta, dok čačkalica umetnuta u kruh ne izađe čista. Kada je kruh gotov, pustite ga da se 10 minuta hladi u kalupu, prije nego što ćete ga izvaditi i na rešetki ohladiti do kraja. Poslužite kruh sa mlijekom po izboru i po želji pokapanog sa još pirea od jabuke.

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)

Beefy Shepherd’s Pie / Juneća pastirska pita

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I know that you need to have sheep to have a real shepherd’s pie. What I’ve made would technically be cheating. Or blasphemy, depending on how seriously you take your food. Or you could simply name it a cowboy’s pie and just call it a day. IMGP4557

INGREDIENTS:

(Yields 8 generous servings / 1.36 EUR per serving / 10.89 EUR for all)

For meaty part:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo minced beef (7.33 EUR)

3 garlic cloves, minced (0.10 EUR)

3 large carrots, diced (0.10 EUR)

1 cup frozen peas (0.53 EUR)

½ cup white wine (0.67 EUR)

1 cup beef stock (0.33 EUR)

2 tablespoons tomato concentrate (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Handful of fresh parsley, finely chopped (0.27 EUR)

For mashed potatoes:

1 kilo potatoes (0.67 EUR)

3 tbsp butter (0.40 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR) IMGP4560

METHOD:

Saute onion with tablespoon of oil on high heat until it becomes slightly translucent. Add in minced beef and break it into small chunks with your spatula. Cook for about five minutes before adding garlic, carrots and peas. Stir everything and cook for a few minutes for vegetables to soften a bit. Pour in wine and cook until alcohol evaporates. This may take two to three minutes.

Add in stock, tomato concentrate, paprika, salt, pepper and parsley, reduce heat and allow everything to simmer for about 30 minutes, so all the tastes can combine, with a lid cracked open. You’d want to stir occasionally, so it doesn’t burn. If necessary, add a splash of water. You want the sauce to be thick and rich. IMGP4566

Meanwhile, peel and dice the potatoes and add to a pot of water. Bring to a rolling boil and cook for 20 minutes. Once done, drain potatoes and mash together with butter, milk, salt and pepper, until uniform.

Preheat oven to 200°C. Pour the cooked beef into a casserole dish and carefully scoop mashed potatoes on top. Using a spoon or a spatula, even out the potatoes. Bake for 30 minutes, until the top is crispy and slightly golden. IMGP4568

Just a small note, be sure to use a big enough casserole dish (unlike me!), as the pie will get all bubbly while cooking. Just to ensure you don’t have a whole oven to scrub, place a baking tray underneath your casserole dish to catch any drippings.

IMGP4561

Znam da bi trebali imati ovce za pastirsku pitu. Ono što sam ja napravila zapravo bi se moglo nazvati varanjem. Ili blasfemijom, ovisno o tome koliko ozbiljno shvaćate svoju hranu. Ili jednostavno možete ovo jelo nazvati kaubojskom pitom i tako riješiti probleme.

SASTOJCI:

(Za 8 izdašnih porcija / 10,19 kn po porciji / 84,52 kn za sve)

Za mesni dio:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg mljevene junetine (55,00 kn)

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

3 velike mrkve, narezane na kockice (0,75 kn)

1 šalica smrznutog graška (4,00 kn)

½ šalice bijelog vina (5,00 kn)

1 šalica goveđeg temeljca (2,50 kn)

2 žlice koncentrata rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg peršina, sitno nasjeckanog (2,00 kn)

Za pire krumpir:

1 kg krumpira (5,00 kn)

3 žlice maslaca (3,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Prodinstajte luk na žlici ulja na jakoj vatri, da postane staklast. Dodajte mljevenu junetinu, pa ju špatulom razlomite na sitne komadiće. Kuhajte oko 5 minuta, pa dodajte češnjak, mrkvu i grašak. Sve dobro promiješajte i kuhajte nekoliko minuta dok povrće mrvicu ne omekša. Prelijte bijelim vinom i kuhajte dok alkohol ne ispari. To obično traje oko 2-3 minute.

Dodajte temeljac, koncentrat rajčice, papriku, sol, papar i peršin, smanjite vatru na srednje i pustite da se krčka sa odškrinutim poklopcem oko pola sata, da se svi okusi prožmu. Povremeno promiješajte da vam ne zagori, a po potrebi dodajte i malo vode. Želite da vam umak na kraju bude gust i bogat.

U međuvremenu ogulite i narežite krumpir na kocke i stavite da se kuha u lonac vode. Kuhajte 20 minuta nakon što zakipi, a kad su krumpiri kuhani, ocijedite ih i izgnječite skupa sa maslacem, mlijekom, soli i paprom da postanu jednolični.

Zagrijte pećnicu na 200°C. Ulijte mesni dio u posudu za pečenje i pažljivo žlicom po vrhu raspodijelite pire. Poravnajte pire žlicom ili špatulom i pecite 30 minuta, dok se ne uhvati zlatna korica.

Samo mala napomena, pazite da (za razliku od mene!) upotrijebite dovoljno duboku posudu za pečenje, jer će umak bubriti i pjeniti se kako se peče. Kako bi ste se kasnije spasili od ribanja cijele pećnice, za svaki slučaj ispod posude podmetnite veliki pleh za pečenje, da ulovi sve što kapne van.

Beefy Shepherd’s Pie / Juneća pastirska pita

Healthy Breakfast Idea – Blueberry Overnight Oats for the Whole Week / Ideje za zdravi doručak – Zobena kaša sa borovnicama za cijeli tjedan

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By now even the birds in the trees know that breakfast is the most important meal of the day. But what does that even mean? For me personally, my breakfast usually sets the pace for the whole day. If I happen to skip it, I’ll probably continue feeling rushed and stressed. If I happen to eat crap like doughnuts first thing in the morning, I’ll most likely continue to eat crap and by evening feel thoroughly miserable and bloated.

So, in order to give my day a good chance to be stellar, I like to be prepared. When everything goes according to plan, I’ll usually make a batch of portable breakfast portions on Sunday, which I can just grab with me on my way to work and dump in the microwave once I get to the office. Six thirty in the morning is definitely way too early for me to eat, so I’d rather come to the office a bit earlier and eat there.

The whole Sunday preparation for the week takes about 10 minutes tops, but in the end makes so much difference for me. The recipe bellow is more like a general guideline, so feel free to adjust it according to personal preferences and what you have at hand.

Without further ado, let’s see what you’ll need. Oh, and just a small note; there are only four portions pictured bellow as I had some other breakfast plans for one day.

 IMGP4581

INGREDIENTS:

(Yields 5 servings / 0.76 EUR per serving / 3.81 EUR for all)

4 cups (1 liter) milk of choice, animal or plant based work just as good (0.80 EUR)

2 cups rolled oats (0.40 EUR)

5 tsp ground flax seed (0.07 EUR)

5 tsp honey (0.27 EUR)

½ cup raisins (0.27 EUR)

½ cup roughly chopped walnuts (0.67 EUR)

1 cup frozen blueberries (1.33 EUR)

 IMGP4583

METHOD:

Place milk on high heat and bring almost to the point of boiling. While the milk is heating up, divide oats, flax seeds, honey, raisins, walnuts and frozen blueberries between your portions. Then pour hot milk on top, seal the portions and give them a gentle shake so the ingredients can mix. Allow everything to cool down to a room temperature before storing in the fridge.

The oats will soak up majority of the milk and become soft and gooey. You can add a splash more of milk before reheating your healthy awesome breakfast, but it’s going to be fantastic just as it is too.

Sada već i vrapci na grani znaju da je doručak najvažniji obrok u danu. Ali što to zapravo znači? Za mene osobno doručak obično diktira ritam ostatka dana. Ako ga slučajno preskočim, vjerojatno ću se nastaviti osjećati užurbano i pod stresom. Ako je prva stvar koju pojedem ujutro nešto nezdravo tipa krafna, vjerojatno ću nastaviti u sebe trpati smeće i do večeri se osjećati jadno i napuhano.

Pa zato volim biti spremna, kako bi moj dan imao bolju šansu ispasti fantastičan. Kada sve ide po planu, obično u nedjelju složim turu prenosivih doručaka za cijeli tjedan, koje onda samo pokupim sa sobom ujutro kada idem na posao i u uredu ubacim u mikrovalnu. Šest i trideset ujutro je definitivno prerano za mene da išta jedem, pa zato radije dođem u ured malo ranije i jedem tamo.

Nedjeljne pripreme za cijeli tjedan oduzmu mi maksimalno 10 minuta, a u konačnici predstavljaju enormnu razliku. Recept u nastavku više je neki općeniti putokaz i slobodno ga prilagodite vlastitom ukusu i onome što imate pri ruci kod kuće.

Pa bez daljnje priče, da vidimo što će vam sve trebati. I mala napomena; na fotkama su samo četiri porcije jer sam imala neke druge planove za jedan dan.

SASTOJCI:

(Za 5 porcija / 5,70 kn po porciji / 28,50 kn za sve)

4 šalice (1 litra) mlijeka po izboru, životinjsko ili biljno funkcioniraju jednako dobro (6,00 kn)

2 šalice zobenih pahuljica (3,00 kn)

5 žličica mljevenih sjemenki lana (0,50 kn)

5 žličica meda (2,00 kn)

½ šalice grožđica (2,00 kn)

½ šalice grubo nasjeckanih oraha (5,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

PRIPREMA:

Stavite mlijeko na jaku vatru da skoro pa zakipi. Dok se mlijeko grije, podijelite zobene pahuljice, lan, med, grožđice, orahe i smrznute borovnice između vaših porcija. Onda sve zalijte sa vrućim mlijekom dobro zatvorite porcije i protresite da se svi sastojci promiješaju. Pustite da se sve ohladi na sobnu temperaturu prije nego što ćete odložiti u frižider.

Zobene će pahuljice popiti većinu mlijeka i postati mekane i kremaste. Može dodati još mrvicu mlijeka prije nego što ćete podgrijati doručak, ali biti će izvrstan i ovakav kakav je.

Healthy Breakfast Idea – Blueberry Overnight Oats for the Whole Week / Ideje za zdravi doručak – Zobena kaša sa borovnicama za cijeli tjedan

Burrito Bowls / Burito zdjelice

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These were initially planned to be made as burrito wraps. However, my tortilla making game definitely needs a lot more practice. My tortillas came out too tiny and too thick. Maybe I could’ve wrapped a carrot stick in them. But definitely not all the sauce, cheese and veggies I’d wanted to. Hence I’ve decided to take the bowl route. And what a great journey that has been, ha!

INGREDIENTS:

(Yields at least 8 generous servings / 1,75 EUR per serving / 14.03 EUR for all)

For the meaty sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo of mixed ground beef and pork – 50:50 (6.67 EUR)

4 garlic cloves, minced (0.13 EUR)

3 large carrots, diced (0.10 EUR)

3 bell peppers, diced (1.33 EUR)

1 can beans (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp crushed red pepper flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 can corn (0.80 EUR)

Handful fresh parsley, roughly chopped (0.27 EUR)

To assemble the bowls:

1 cup grated cheese (0.67 EUR)

2 cups tortilla chips or 4 tortillas, cut into triangles and lightly toasted (1.33 EUR)

1 cup lettuce, roughly chopped (0.27 EUR)

2 tomatoes, diced (0.67 EUR)

½ cup sour cream (0.27 EUR)

 IMGP4592

METHOD:

In a large pot, sauté onion on a medium heat with a tablespoon of oil until softened and slightly translucent. Add in minced meat and break it off with your spatula into small chunks. Cook the meat through for about 5-10 minutes, stirring occasionally.

Add in minced garlic, diced carrots and peppers and stir everything thoroughly. Cook for additional 5 minutes before adding drained beans, can of tomatoes, salt, red pepper and paprika. If needed, you can add a splash of water to the pot as well. Just a small heads up, for milder bowls reduce the amount of hot pepper flakes. You can easily add more later on if needed.

 IMGP4599

Gently simmer the sauce for about half an hour, so all the tastes can develop, stirring occasionally. Lastly, when the sauce is done stir in drained corn and roughly chopped parsley. Remove pot from heat, taste and adjust seasoning.

To assemble bowls, ladle finished sauce into small bowls. Top sauce with grated cheese, and divide tortilla chips or triangles, lettuce, tomatoes and sour cream between the bowls. A scoop of guacamole would also be awesome.

IMGP4595

Ovo sam jelo inicijalno planirala raditi kao burrito. Međutim, moja vještina pečenja tortilja baš i nije nešto. Tortilje su mi ispale sićušne i predebele. U najboljem sam slučaju u njih mogla zamotati komad mrkve. Nikako ne sav umak, sir i povrće koje sam planirala. Iz tog sam razloga odlučila krenuti u smjeru burito zdjelica. I kakvo je to samo čudesno putovanje na kraju ispalo!

SASTOJCI

(Za barem 8 izdašnih porcija / 13,14 kn po porciji / 105,11 za sve)

Za mesni umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg miješanog mljevenog mesa, svinjetina i junetina 50:50 (50,00 kn)

4 češnja češnjaka, sitno narezana (1,00 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

3 šarene paprike, narezane na kockice (10,00 kn)

1 konzerva graha (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog čilija u pahuljicama (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 konzerva kukuruza (6,00 kn)

Pregršt svježeg peršina, grubo narezanog (2,00 kn)

Za složiti zdjelice:

1 šalice naribanog sira (5,00 kn)

2 šalice tortilja čipsa ili 4 tortilje, narezane na trokutiće i lagano tostirane (10,00 kn)

1 šalica zelene salate, grubo narezane (2,00 kn)

2 rajčice, narezane na kocke (5,00 kn)

½ šalice kiselog vrhnja (2,00 kn)

PRIPREMA:

U velikom loncu na srednjoj vatri izdinstajte luk na žlici ulja, da malo omekša i postane staklast. Dodajte mljeveno meso, pa ga sa špatulom izmrvite na sitne komadiće. Prokuhajte meso oko 5-10 minuta uz povremeno miješanje.

Ubacite nasjeckani češnjak, mrkvu i paprike i dobro promiješajte. Kuhajte 5 minuta prije nego što ćete dodati ocijeđeni grah, konzervu rajčice, sol, čili pahuljice i crvenu papriku. Ukoliko je potrebno, podlijte sve sa malo vode. Samo mala napomena, za blaži umak prepolovite količinu čilija. Kasnije po potrebi lako možete dodati još.

Pustite da se umak nježno krčka uz povremeno miješanje oko pola sada, kako bi se svi okusi proželi. Na kraju, kada je umak već gotov, umiješajte ocijeđeni kukuruz i nasjeckani peršin. Maknite lonac s vatre, kušajte i prilagodite začine.

Burrito Bowls / Burito zdjelice

Amazing Six Ingredient Peanut Sauce / Fantastični umak od kikirikija iz šest sastojaka

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This sauce is as easy as it gets. And delicious! One of the ingredients is water. The other five are not smoked salt harvested from Saturn’s inner rings or dried algae indigenous to the Red Sea. Yeah, bummer, I know.

I used raw peanuts because that’s what I’ve had around. Also, I didn’t mind sitting down for an hour long shelling session. I’d definitely recommend that you avoid salted and oil roasted shelled peanuts, though and seek some healthier alternatives.

INGREDIENTS:

(Yields about 2 cups of sauce / 1.07 EUR per cup / 2.15 EUR for all)

1 ½ cups shelled raw peanuts, divided (2.00 EUR)

1-2 cups water, divided (–)

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of crushed red hot pepper flakes (0.03 EUR)

 IMGP4609

METHOD:

Add 1 cup of prepared whole peanuts to food processor with about a cup of water and pulse on high to desired consistency and smoothness. The remaining ½ cup of peanuts reserve whole for later.

In a deep pot, saute diced onion on a tablespoon of oil on medium heat until translucent. Add remaining whole peanuts and saute until they become golden-brown, adding a bit of water as necessary. For raw peanuts this might take up to 20-30 minutes. Now add prepared peanut paste, salt and pepper flakes, stir and dilute a bit with water if necessary. Let the sauce simmer for about 10 minutes. The sauce will thicken as it cooks, and also later as it cools down, but you can dilute it with more water at any time.

Serve the sauce as a dip, salad dressing, over roasted vegetables, roasted meat, pasta, rice or noodles. I’ve eaten it over a bowl of basic cooked rice.

 IMGP4610

Ovaj je umak jednostavan da ne može biti jednostavniji. I ukusan. Jedan od potrebnih sastojaka je voda. Ostalih pet nisu dimljena sol sa Saturnovih unutarnjih prstenova ili sušene endemske alge iz Crvenog mora. Znam, znam, šteta.

Ja sam upotrijebila sirove kikirikije jer smo to imali kod kuće i nije mi bio problem odvojiti sat vremena za seansu ljuštenja. Ipak, u svakom slučaju bi preporučila da izbjegavate slane oljuštene kikirikije pržene u ulju i potražite neku zdraviju alternativu.

SASTOJCI:

(Za oko 2 šalice umaka / 8,01 kn po šalici / 16,02 kn za sve)

1 ½ šalice oguljenih sirovih kikirikija, podijeljene (15,00 kn)

1-2 šalice vode, podijeljene (–)

1 žlica suncokretovog ulja (0,01 kn)

1 veliki luk, narezan na kockice (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat suhih čili papričica u listićima (0,25 kn)

PRIPREMA:

Dodajte šalicu pripremljenih kikirikija u blender sa oko šalicom vode i meljite na najvećoj brzini do željene konzistencije i gustoće. Preostalih ½ šalice kikirikija sačuvajte cijele za kasnije.

U dubokom loncu i na srednjoj vatri izdinstajte luk na žlici ulja dok ne bude staklast. Dodajte ½ šalice cijelih kikirikija i dinstajte da postanu zlatno-žuti, dodajući malo po malo vode po potrebi. Za sirove kikirikije to može potrajati i do 20-30 minuta. Onda ubacite pripremljenu pastu od kikirikija, sol i čili, promiješajte i razrijedite po potrebi sa malo vode. Pustite da se umak krčka na slaboj vatri oko 10 minuta. Umak će se zgusnuti kako se kuha, te također kasnije kada se bude hladio, ali ga u bilo kojem trenutku možete razrijediti sa još vode.

Poslužite umak za umakanje grickalica, kao dresing za salatu, preko pečenog povrća, pečenog mesa, tjestenine, riže ili nudlsa. Ja sam pojela porciju preko zdjelice obične kuhane riže.

Amazing Six Ingredient Peanut Sauce / Fantastični umak od kikirikija iz šest sastojaka