Author: Crunch Crunch Away

Quick and Simple Blueberry Cake / Brz i jednostavan kolač od borovnica

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This cake is my favorite thing in the whole world. Whenever there’s a strong craving for something sweet, I’ll just whip it up. That’s how fast it comes together. I also make it with available seasonal fruit, like strawberries or apricots. Of course, none of those are available now with winter breathing down our necks, so frozen blueberries it is. IMGP4313

INGREDIENTS:

(Yields 1 medium sized cake / 2.77 EUR)

2 large eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup buttermilk (0.40 EUR)

4 tbsp butter, melted + more for greasing the pan (0.40 EUR)

2 cups all-purpose flour (0.13 EUR)

½ cup plain white sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup frozen blueberries (1.33 EUR)

2 tbsp brown sugar (0.03 EUR) IMGP4320

METHOD:

Preheat oven to 200°C. Lightly grease pan with butter, line with parchment paper and set aside. In a small bowl, whisk together eggs, vanilla and buttermilk until frothy. Whisk in melted butter until fully incorporated.

In a larger bowl, whisk together flour, white sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix with a spatula until just combined. Pour batter in a prepared pan and gently shake to level. Scatter blueberries on top and sprinkle with brown sugar. Bake for around 25 minutes, until slightly golden on top and a skewer inserted comes out clean (a crumb or two is also totally fine). Allow cake to cool in a pan for 15 minutes before plunging in.

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Ovaj kolač je meni najdraža stvar na svijetu. Najčešće kada me opali želja za slatkim na brzinu ga smutim. Toliko je malo posla oko njega. Također variram i sezonsko voće, kao jagode ili marelice. Naravno, ničeg od toga nema sada kada nam zima već visi za vratom, tako da sam uzela smrznute borovnice.

SASTOJCI:

(Za jedan kolač srednje veličine / 20,75 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (3,00 kn)

4 žlice maskaca + mrvica za namastiti protvan (3,00 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

½ šalice običnog bijelog šećera (0,15 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica smrznutih borovnica (10,00 kn)

2 žlice smeđeg šećera (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan za kolač i obložite masnim papirom pa stavite na stranu. U maloj zdjelici razmutite jaja sa vanilijom i kiselim mlijekom da budu pjenasta. Umiješajte rastopljeni maslac dok se sve ne sjedini.

U većoj posudi izmiješajte brašno, bijeli šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i miješajte špatulom dok ne postane jednolično. Nalijte smjesu u protvan i lagano protresite da se poravna. Po vrhu razbacajte borovnice i posipajte smeđi šećer. Pecite oko 25 minuta, dok kolač ne dobije lijepu zlatnu boju i čačkalica umetnuta ne izađe čista (mrvica-dvije je isto okej). Pustite kolač da se ohladi 15 minuta u protvanu prije nego što navalite.

Quick and Simple Blueberry Cake / Brz i jednostavan kolač od borovnica

Gingerbread Muffins / Mafini medenjaci

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To me, Christmas means I want to bake gingerbread everything. It’s the smell. As it happens, I just got a hold of some gorgeous hazelnuts. I wanted to try out something simple, that’s going to do the justice to those hazelnuts, but also pack some other interesting flavors. Gingerbread flavors. These muffins are what I came up with.

I used my mini muffins silicone mold, but this amount would also yield 12 regular sized muffins, so feel free to use those. Just be sure to increase baking time for a few minutes.

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INGREDIENTS:

(Yields 20 mini muffins / 0.19 EUR per muffin / 3.73 EUR for all)

4 tbsp butter (0.53 EUR)

5 tbsp honey (0.67 EUR)

2 large eggs (0.40 EUR)

2/3 cup buttermilk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup ground hazelnuts (1.33 EUR)

1 cup whole grain flour (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

Oil or non-stick spray for greasing muffin tin (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Grease muffin tins and set aside (skip this step if using silicone muffin molds). Melt butter and honey in a small saucepan. In a small bowl, whisk together eggs, buttermilk and vanilla until frothy. Pour in melted butter and honey and whisk until fully incorporated.

In a large bowl, whisk together hazelnuts, flour, baking powder, baking soda, cocoa powder, cinnamon, cloves, nutmeg, ginger and salt. Pour wet ingredients over dry ones and stir with a spatula until just combined. Divide batter among muffin molds and bake for 18 minutes for mini muffins or 20-22 minutes for regular sized muffins. Allow muffins to cool for 10 minutes before removing from molds.

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Božić za mene znači da hoću sve raditi sa smjesom za medenjake. To je zbog mirisa. Desilo se i to da sam nabavila predivne lješnjake. Htjela sam isprobati nešto jednostavno, što će naglasiti lješnjake, ali imati i druge zanimljivih aroma. Arome medenjaka. Ovi mafini su rezultat toga.

Ja sam koristila silikonske kalupe za mini mafine, ali ova količina smjese dostatna je za 12 normalnih mafina, pa slobodno pecite u normalnom kalupu. Samo povećajte vrijeme pečenja za nekoliko minuta.

SASTOJCI:

(Za 20 mini mafina / 1,39 kn po mafinu / 27,86 kn za sve)

4 žlice maslaca (4,00 kn)

5 žlica meda (5,00 kn)

2 jaja (3,00 kn)

2/3 šalice kiselog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mljevenih lješnjaka (10,00 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice sode bikarbone (0,01 kn)

2 žlice kakao praha (1,00 kn)

1 žličica cimeta u prahu (0,07 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice đumbira u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

Ulje za namastiti kalup za mafine (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za mafine i stavite na stranu (preskočite ovaj korak ako koristite silikonske kalupe). Rastopite maslac i med u malom lončiću. U zdjelici razmutite jaja, kiselo mlijeko i vaniliju da budu pjenasti. Ulijte rastopljene med i maslac i miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte lješnjake, brašno, prašak za pecivo, sodu bikarbonu, kakao, cimet, klinčićem muškatni oraščić, đumbir i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Podijelite smjesu po kalupima i pecite 18 minuta za mini mafine ili 20-22 minute za mafine normalne veličine. Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa.

Gingerbread Muffins / Mafini medenjaci

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

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I love mushrooms and I love scrambled eggs, but cooking them together often results with eggs swishing in mushroom water. And that’s pretty yucky. So I’ve decided to deconstruct the mushroom scrambled eggs and make two separate dishes.Which is also a breeze, as it all cooks fairly quickly. Plus, you can use the same pan and thus have less to clean up. And there you have a perfect weekend breakfast or weekday dinner. IMGP3964

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.34 EUR for all)

For the mushrooms:

1 tbsp vegetable oil (0.01 EUR)

1 medium leek (0.13 EUR)

1 small onion (0.07 EUR)

2 tbsp butter (0.27 EUR)

250 g cremini mushrooms (0.73 EUR)

100 g shiitake mushrooms (0.93 EUR)

Pinch of salt (0.01 EUR)

Crack of fresh black pepper (0.01 EUR)

Handful of fresh parsley (0.13 EUR)

For chili scramble:

1 tbsp vegetable oil (0.01 EUR)

2 small chili peppers (0.13 EUR)

4 large eggs (0.80 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

IMGP3963

METHOD:

Wash and finely chop leek, onion, parsley and chili. Cut mushrooms in thin stripes. Heat a skillet with tablespoon of oil, add leek and onion and sauté for a minute or two on high. Add butter, mushrooms, salt and pepper and stir well. Cook for a few minutes, stirring occasionally, until mushrooms cook down and most of their liquid evaporates. Remove from heat, fold in fresh parsley and set aside on a plate.

IMGP3966

Wipe the skillet clean with a paper towel and place on medium heat with a tablespoon of vegetable oil. Add diced chili and sauté for a minute or two. Meanwhile, in a small bowl, whisk eggs with milk and a pinch of salt. Pour eggs over chili and gently fold with a spatula for up to a minute, until cooked through. Serve immediately.

Obožavam gljive i obožavam kajganu, ali kada ih kuham zajedno rezultat su često jaja koja se bljućkaju u vodici od gljiva. A to je poprilično gadno. Zato sam odlučila rastaviti kajganu s gljivama na dva zasebna jela. Što je također brzo gotovo jer se sve za čas skuha. Osim toga, možete iskoristiti istu tavu i uštediti na čišćenju. I tako imate savršeni vikend doručak ili tjednu večeru.

SASTOJCI:

(Za 2 porcije / 12,42 kn po porciji / 24,84 kn za sve)

Za gljive:

1 žlica ulja (0,01 kn)

1 srednji poriluk (1,00 kn)

1 mali luk (0,50 kn)

2 žlice maslaca (2,00 kn)

250 g smeđih šampinjona (5,50 kn)

100 g shiitaka (7,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina (1,00 kn)

Za čili kajganu:

1 žlica ulja (0,01 kn)

2 male čili papričice (1,00 kn)

4 jaja (6,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Operite i fino nasjeckajte poriluk, luk, peršin i čili. Narežite gljive na listiće. Zagrijte tavu sa žlicom ulja, pa dodajte poriluk i luk i dinstajte minutu-dvije na jakoj vatri. Dodajte maslac, gljive, sol i papar i dobro promiješajte. Kuhajte nekoliko minuta uz povremeno miješanje dok većina tekućine iz gljiva ne ispari. Umiješajte svježi peršin pa odložite na stranu na tanjuru.

Obrišite tavu papirnatim ručnikom, dodajte žlicu ulja i stavite na srednje jaku vatru. Dodajte sitno narezani čili i pirjajte minutu-dvije. U međuvremenu, u maloj zdjelici razmitite jaja sa mlijekom i solju. Prelijte jaja preko čilija, pa špatulom nježno preklapajte do jedne minute, dok se ne skuhaju. Poslužite odmah.

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

Peanut Butter Chocolate Chunk Cookies / Keksići od kikiriki maslaca sa komadima čokolade

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Oh boy, oh boy. These are totally not healthy for you. At all. So don’t even bother making them. Actually, don’t even look at the pictures, they are that bad.

I’m kidding, of course. You’re not baking cookies because they are healthy. You’re baking cookies because they are dang delicious. Besides, bikini season is light years away. IMGP2763

INGREDIENTS:

(Yields about 20 cookies / 0.20 EUR per cookie / 4.92 EUR for all)

½ cup butter, at room temperature (0.80 EUR)

½ cup peanut butter, at room temperature (0.80 EUR)

2/3 cup brown sugar (0.40 EUR)

2 large eggs (0.40 EUR)

2 tbsp milk (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups plain white flour (0.13 EUR)

Pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

1 ½ cup chocolate chunks (1.33 EUR) IMGP2764

METHOD:

Preheat the oven to 180°C. In a large bowl, cream together butters and sugar. Add the eggs, milk and vanilla and mix well until creamy and smooth. Add the flour, salt and baking powder and mix with dough hook attachment until combined. Do not over mix it. Fold in chocolate chunks.

IMGP2767

Spoon the batter on a baking sheet lined with parchment paper into balls. Leave enough space around because the cookies will spread during baking.Bake for 12 minutes. Don’t worry if the cookies look a bit underdone, they’ll finish off on the baking sheet. Let cookies sit on a baking sheet for about 5 minutes, then transfer to wire rack to cool completely.

Uh, oh! Ovi keksići uopće nisu zdravi. Ni najmanje. Nemojte se ni truditi raditi ih. Zapravo, nemojte ni gledati slike. Toliko su grozni.

Šalim se, naravno. Ne pečete kekse jer su zdravi. Pečete ih jer su fantastični. Osim toga, sezona bikinija je svjetlosnim godinama daleko.

SASTOJCI:

(Za oko 20 keksića / 1,47 kn po keksiću / 29,41 kn za sve)

½ šalice maslaca, na sobnoj temperaturi (6,00 kn)

½ šalice kikiriki maslaca, na sobnoj temperaturi (6,00 kn)

2/3 šalice smeđeg šećera (3,00 kn)

2 jaja (3,00 kn)

2 žlice mlijeka (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

Prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

1 ½ šalica komadića čokolade (10,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U velikoj posudi kremasto umiksajte maslace i šećer. Dodajte jaja, mlijeko i vaniliju i miksajte dok ne bude glatko i kremasto. Dodajte brašno, sol i prašak za pecivo, pa miksajte sa kukom za tijesto dok se ne sjedini. Pazite da ne miksate previše. Nježno umiješajte komadiće čokolade.

Žličicom formirajte kuglice od smjese i stavljajte ih na pleh za pečenje obložen masnim papirom. Pazite da između kuglica bude dosta mjesta, jer će se keksići raširiti kako se peku. Pecite 12 minuta i ne brinite ako vam keksići izgledaju kao da nisu pečeni do kraja, jer će se do kraja ispeći od topline vani na protvanu. Pustite ih 5 minuta na protvanu, a nakon toga preselite na rešetku da se ohlade do kraja.a

Peanut Butter Chocolate Chunk Cookies / Keksići od kikiriki maslaca sa komadima čokolade

Chili Cornbread / Kukuruzni kruh sa čilijem

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As it usually happens, I had this insane craving for cornbread and some chilies lying around the fridge and thus an idea was born. This bread whips up in no time and before you know it you’ll have a yummy vessel for your favorite jam or spread. It’s sweet, with just right amount of kick from the chilies.

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INGREDIENTS:

(Yields 1 medium sized loaf / 2.06 EUR)

2 large eggs (0.40 EUR)

1 ½ cups buttermilk (0.60 EUR)

¼ cup butter, melted + more for greasing the pan (0.53 EUR)

1 tbsp olive oil (0.04 EUR)

1 cup plain white flour (0.07 EUR)

1 cup corn flour (0.10 EUR)

3 tbsp sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

¼ tsp salt (0.01 EUR)

4 small chili peppers, seeded and cut thinly (0.27 EUR)

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METHOD:

Preheat oven to 200°C. Lightly grease a loaf pan with butter and line with parchment paper. Set aside. In a small bowl, whisk together eggs and buttermilk until smooth. Whisk in melted butter and olive oil until fully incorporated.

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In a large bowl, mix together flours, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix until fully incorporated and no big lumps remain. Fold in chili chunks, pour the mixture into prepared pan, gently shake to level, and bake for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean (a crumb or two are quite alright). Allow cornbread to cool for about 15 minutes before removing from the pan and let cool completely on a wire rack. Serve at room temperature with sweet or savory spread of your choice.

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Kao što to obično biva, užasno mi se jeo kukuruzni kruh, a po frižideru mi se povlačilo par čili papričica i tako je ideja rođena. Ovaj kruh možete smutiti za čas i prije nego što se okrenete imati ćete finu podlogu za vaš najdraži pekmez ili namaz. Slatkasti je, sa pravom dozom ljutine od čili papričica.

PRIPREMA:

(Za 1 srednju štrucu / 15,30 kn)

2 jaja (3,00 kn)

1 ½ šalica kiselog mlijeka (4,50 kn)

¼ šalice rastopljenog maslaca + mrvica za namastiti kalup (4,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 šalica oštrog pšeničnog brašna (0,50 kn)

1 šalica kukuruznog brašna (0,75 kn)

3 žlice šećera (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

¼ žličice soli (0,01 kn)

4 male čili papričice, očišćene od sjemenki i tanko narezane (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za pečenje i obložite masnim papirom, pa stavite na stranu. U maloj posudi razmutite jaja sa kiselim mlijekom. Dodajte rastopljeni maslac i maslinovo ulje, pa miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte brašna, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Nježno umiješajte narezani čili pa smjesu izlite u pripremljeni kalup i njžno protresite kalup da se smjesa poravna. Pecite 35-40 minuta, dok kruh ne bude zlatno-smeđi i čačkalica umetnuta ne izađe čista (mrvica-dvije su isto okej). Pustite kruh da se ohladi 15 minuta u kalupu, prije nego ga izvadite i ohladite do kraja na rešetki. Poslužite na sobnoj temperaturi sa slatkim ili slanim namazom po vašem izboru.

Chili Cornbread / Kukuruzni kruh sa čilijem

Hazelnut Milk Blueberry Smoothie / Smoothie od lješnjakovog mlijeka i borovnica

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Making your own nut milk may seem like a pain in the butt. But (and I know you know that I’m going to say this) it’s absolutely worth it. There are a bunch of steps involved, sure, but those mostly require time and not that much of actual active work. And to make this smoothie extra nice, we’re going to lightly toast our hazelnuts.

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INGREDIENTS:

(Yields 2 servings / 1.15 EUR per serving / 2.31 EUR for all)

For hazelnut milk:

½ cup hazelnuts (0.67 EUR)

1 cup water (–)

½ tsp pure vanilla extract (0.01 EUR)

1 tsp honey (0.03 EUR)

And for the smoothie:

1 banana (0.27 EUR)

1 cup blueberries, fresh or frozen (1.33 EUR)

IMGP4309

METHOD:

To lightly toast hazelnuts, preheat oven to 140°C. Spread hazelnuts on a baking tray and place in the oven for 40 minutes. Allow hazelnuts to cool enough to handle and then peel thin brown skins. They should come off quite easily. The stubborn ones that don’t peel just leave as they are, it absolutely doesn’t matter. If you’re storing the hazelnuts for later use, they should cool off completely on a tray and then best be kept in a freezer. I just got a huge batch of hazelnuts for all the future baking and toasted, peeled and stored all of them like that, to ensure nothing spoils. If proceeding to make milk, cover hazelnuts with water and place in the fridge overnight.

The next day, add vanilla and honey to hazelnuts and their soaking water and pulse in a food processor until creamy. At this point, you can strain milk through fine mesh sieve lined with cheesecloth and keep pulp to use later in cakes, cookies or pancakes, or just leave the milk unstrained for a more filling version, which is what I’ve done. Add banana and blueberries to the milk and pulse until smooth. Serve immediately.

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Raditi svoje mlijeko od orašastih plodova možda se čini kao gnjavaža. Ali (i znam da znate da ću ovo reći), totalno je vrijedno truda. Da, istina je da ima dosta koraka u cijelom procesu. Ali većina njih samo zahtijeva vrijeme i jako malo aktivnog posla. A da nam smoothie bude ekstra super, malo ćemo i tostirati lješnjake.

SASTOJCI:

(Za 2 porcije / 8,67 kn po porciji /17,35 kn za sve)

Za mlijeko od lješnjaka:

½ šalice lješnjaka (5,00 kn)

1 šalica vode (–)

½ žličice ekstrakta od vanilije (0,10 kn)

1 žličica meda (0,25 kn)

I još za smoothie:

1 banana (2,00 kn)

1 šalica borovnica, svježih ili smrznutih (10,00 kn)

PRIPREMA:

Da bi lagano tostirali lješnjake, zagrijte pećnicu na 140°C, raširite ih po plehu za pečenje i stavite u pećnicu na 40 minuta. Pustite da se malo ohlade, pa im skinite tanke smeđe opne koje bi sada trebale lako skliznuti. One tvrdoglave koji se ne daju oguliti samo pustite takve kakvi jesu, ništa ne smeta. Ako ćete lješnjake spremati za kasnije, pustite ih da se skroz ohlade na plehu i onda čuvajte u zamrzivaču. Ja sam upravo kupila ogromnu količinu lješnjaka za buduće kolače i sve sam ih tako tostirala i ogulila pa ih čuvam u zamrzivaču, da mi se slučajno nešto ne pokvari. Ako nastavljate sa rađenjem mlijeka, pokrijte lješnjake vodom i stavite u frižider preko noći.

Idućeg dana dodajte vaniliju i med lješnjacima i vodi u kojoj su se namakali, pa sameljite u multipraktiku dok ne bude kremasto. Ako želite, sada možete mlijeko procijediti kroz cjediljku obloženu gazom i pulpu spremiti kasnije za kolače, kekse ili palačinke. Ili ostavite mlijeko neprocijeđeno, za zasitniju verziju, što sam i ja učinila. Dodajte bananu i borovnice u mlijeko pa pulsirajte u multipraktiku dok ne bude skroz glatko. Poslužite odma.

Hazelnut Milk Blueberry Smoothie / Smoothie od lješnjakovog mlijeka i borovnica

Sauerkraut Meat Wraps / Sarma

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This dish is, hands down, one of my favorite local specialties. It’s an old folk dish, hearty and filling. And it is said that it tastes the best on the seventh day, when you reheat it for the seventh time. So you simmer it in your largest pot, hoping that it will actually last for seven days. It never does, though. We always polish off whatever we have in a couple of days.

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Sarma is traditionally prepared for New Year’s Eve celebrations. It’s supposed to be eaten after midnight, when everyone already has a steady alcohol flow in their bloodstreams. It warms you up and puts you back on your feet, so you can go party some more. Isn’t that a perfect dish, the one that brings you back to life?

IMGP4267

Don’t get intimidated by what seems like a lengthy process. Making a batch of Sarma isn’t really such a big deal.And, once cooked, you’ll have lunch and dinner situations solved for many days to come. This dish also freezes really well.

IMGP4264

INGREDIENTS:

(Yields 20 wraps / 0.96 EUR per wrap / 19.30 EUR for all)

1 medium sized whole sauerkraut head, about 2.5 kilos (5.00 EUR)

0.2 kilos of smoked bacon (1.47 EUR)

1 large onion (0.10 EUR)

1 chili pepper (0.07 EUR)

4 garlic cloves (0.09 EUR)

Handful of fresh parsley (0.13 EUR)

1.5 kilos of 50:50 mixed minced beef and pork meat (11.00 EUR)

1 large egg (0.20 EUR)

1 cup rice (0.13 EUR)

Crack of fresh black pepper (0.01 EUR)

3 tbsp sweet Hungarian paprika, divided (0.20 EUR)

2 bay leaves (0.03 EUR)

1 tbsp tomato concentrate (0.07 EUR)

0.5 kilo cured smoked pork ribs, broken into smaller chunks(0.80 EUR)

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METHOD:

First taste your sauerkraut. If you think it’s too salty or sour, give it a quick rinse from excess brine. Using a small paring knife, gently separate 20 whole leaves from the head, cutting out and discarding the tough middle vein, and set aside. You’ll use these to make wraps. Thinly slice the remaining cabbage, discarding the tough middle stem. Place about 1/3 of shredded cabbage on the bottom of a large pot. This will ensure that wraps don’t stick to the pot and burn while cooking.

Finely chop bacon, onion, garlic, chili pepper and parsley. Add all to a large bowl and mix with your hands with minced meat, egg, rice, black pepper and 1 tbsp of paprika until thoroughly combined. I intentionally avoid adding any salt to the mixture, as cured meats and sauerkraut are already salty enough on its own.

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Squeeze a handful of meat mixture in a ball and wrap into sauerkraut leaf you prepared earlier. Neatly arrange wraps on the cabbage bed on your pot bottom, squeezing chunks of pork ribs in between and filling any gaps with shredded sauerkraut. When you finish the first row, add a row of shredded sauerkraut, sprinkle with 1 tbsp of paprika, add a bay leaf and repeat once more with another row of wraps. Once everything is used up, sprinkle with remaining tbsp of paprika, add bay leaf,tbsp of tomato concentrate and enough water to the pot that everything is submerged.

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Place pot on high heat until it starts boiling. Then reduce heat to medium and cook with lid cracked open for 1.5 hours. Don’t even attempt to stir during cooking as the wraps will fall apart.

Once cooked, serve on its own or with some mashed potatoes.

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 Ovo je jelo, bez imalo dvojbe, meni najdraži lokalni specijalitet. To je staro narodno jelo, zasitno i punog okusa. Kažu da je sarma najbolja sedmi dan, kada ju sedmi puta podgrijete. Pa ju uvijek kuham u najvećem loncu, u nadi da će nam možda i trajati sedam dana. To se još nije desilo. Uvijek smažemo sve što imamo u samo par dana.

Sarma se tradicionalno jede na dočeku Nove Godine, iza ponoći, kada su svi već dobro potkresani i imaju dovoljno alkohola u krvotoku. Ali sarma je tu da vas ugrije i digne natrag na noge, da možete dalje tulumariti. Zar jelo koje vas vraća natrag u život ne zvuči savršeno?

Nemojte se bojati pripreme sarme koja se možda čini dugačkom i kompliciranom. Sve je to zapravo jako jednostavno, a kada se sve skuha, imati ćete ručak i večeru riješene za sljedećih nekoliko dana. Također, sarma se i super smrzava.

SASTOJCI:

(Za 20 sarmi / 7,23 kn po sarmi / 144,70 kn za sve)

1 srednje velika cijela glavica kiselog kupusa, oko 2,5 kg (37,50 kn)

0,20 kn dimljenog špeka (11,00 kn)

1 veliki luk (0,75 kn)

1 čili papričica (0,50 kn)

4 češnja češnjaka (0,70 kn)

Pregršt svježeg peršina (1,00 kn)

1,5 kg 50:50 mješavine mljevenog goveđeg i svinjskog mesa (82,50 kn)

1 jaje (1,50 kn)

1 šalica riže (1,00 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice slatke crvene paprike, podijeljene (1,50 kn)

2 lovorova lista (0,20 kn)

1 žlica koncentrata rajčice (0,50 kn)

0,5 kg dimljenih suhih svinjskih rebrica, nasiječenih na manje komade (6,00 kn)

PRIPREMA:

Prvo probajte kiselo zelje. Ako je prekiselo i preslano, isperite ga pod tekućom vodom. Nožićem nježno skinite 20 cijelih listova i odstranite im i bacite tvrdu glavnu žilu. Stavite na stranu. U te ćete listove kasnije umatati sarme. Tanko narežite ostatak zelja, a debelju stabljiku bacite. Oko 1/3 narezanog zelja rasporedite po dnu lonca, jer ćete tako osigurati da se sarme ne prime za dno i ne zagore dok se kuhaju.

Sitno nasjeckajte špek, luk, češnjak, čili i peršin pa ih u velikoj zdjeli rukama pomiješajte sa mljevenim mesom, jajem, rižom, paprom i 1 žlicom slatke paprike, dok ne dobijete jednoličnu smjesu. Ja namjerno ne solim meso iz razloga što su i kiselo zelje i suho meso dovoljno slani da začine svu sarmu.

Oblikujte loptice od mješavine mljevenog mesa i umatajte u ranije pripremljene listove zelja. Slažite sarme na posteljicu od narezanog zelja u loncu, a između njih rupe popunjavajte sa suhim rebricama i ostatkom narezanog zelja. Kada složite prvi red, pobacajte po vrhu još malo narezanog zelja, posipajte sa 1 žlicom paprike i stavite lovorov list, pa sve ponovite u drugom redu dok ne potrošite sve sastojke. Na kraju sve posipajte preostalom žlicom slatke paprike, dodajte list lovora, žlicu koncentrata rajčice i prelite vodom dok sarme ne budu potopljene.

Stavite lonac na jaku vatru dok ne zakipi, potom smanjite na srednje i kuhajte sa odškrinutim poklopcem 1,5 sat. Nemojte niti pokušavati miješati jer će vam se sarme raspasti.

Kada je sarma gotova, poslužite ju samu ili sa pire krumpirom.

Sauerkraut Meat Wraps / Sarma

Gingerbread Granola / Medenjačka granola

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I know I’ve made a granola post like five seconds ago, but this granola totally smells like Christmas. Yes, yes, Christmas definitely has a smell. Maybe you think it’s way it too early to start throwing in Christmas-y recipes in the rotation. Think twice, because December is right at the door. Plus, I think this granola recipe would make an awesome homemade gift, especially if you’re crafty and put it all in a neat jar with a cute bowtie and a note. Just saying! IMGP4081

INGREDIENTS:

(Yields 8 generous servings / 0.31 EUR per serving / 2.50 EUR for all)

3 tbsp butter (0.40 EUR)

3 tbsp honey (0.40 EUR)

1 tbsp raw cocoa powder (0.07 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 large apples (0.40 EUR)

3 cups rolled oats (0.40 EUR)

½ cup raisins (0.20 EUR)

3 tbsp ground walnuts (0.40 EUR)

3 tbsp ground flax seed (0.10 EUR) IMGP4082

METHOD:

Preheat oven to 180°C. Line baking tray with parchment paper and set aside. In a small saucepan melt butter and honey. Remove from heat, stir in cocoa powder, cinnamon, nutmeg, cloves, ginger and vanilla.

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Wash and grate apples with skins intact and mix together with oats, raisins, walnuts and flax seed. Pour butter and spice mixture over everything and stir until well combined. Spread granola on a prepared baking tray, leaving it in clumps, without pressing into the tray. Bake for 30 minutes, stirring once halfway through.

Allow granola to cool completely on a baking tray, before storing in airtight container. It keeps for well over a month, if refrigerated.

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Znam da sam objavila post o granoli pred valjda pet sekundi, ali ova granola skroz miriši kao Božić. Da, da, Božić definitivno ima miris. Možda mislite da je prerano već krenuti sa božićnim receptima. Razmislite dva puta, jer prosinac nam je već tu. Osim toga, mislim da bi ova granola bila super poklon iz kućne radinosti, posebno ako ju stavite u neku zgodnu teglicu i ukrasite fora mašnicom.

SASTOJCI:

(Za 8 izdašnih porcija / 2,35 kn po porciji / 18,77 kn za sve)

3 žlice maslaca (3,00 kn)

3 žlice meda(3,00 kn)

1 žlica kakao praha (0,50 kn)

1 žličica mljevenog cimeta (0,07 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 velike jabuke (3,00 kn)

3 šalice zobenih pahuljica (3,00 kn)

½ šalice grožđica (1,50 kn)

3 žlice mljevenih oraha (3,00 kn)

3 žlice sjemenki lana (0,75 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite lim za pečenje masnim papirom i stavite na stranu. U malom lončiću rastopite maslac i med, maknite s vatre pa umiješajte kakao, cimet, muškatni oraščić, klinčiće, đumbir i vaniliju.

Operite i naribajte jabuke skupa sa korom, pa pomiješajte sa zobenim pahuljicama, grožđicama, mljevenim orasima i lanom. Prelijte mješavinu maslaca i začina preko mješavine za zobenima i sve dobro izmijšejte. Raširite granolu u grudama po pripremljenom limu za pečenje bez da ju utiskujete. Pecite 30 minuta, miješajući jednom na pola pečenja.

Pustite granolu da se skroz ohladi na limu prije nego što ju spremite u hermetički zatvorenu posudu. U hladnjaku može držati preko mjesec dana.

Gingerbread Granola / Medenjačka granola

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

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This soup is so creamy and rich you’ll have a hard time constraining yourself from polishing off the whole pot. I mean, you totally don’t need any excuses at all, just have all the soup you’d like. I know I did. This soup is also 100% vegan. I just can’t get it around my head how quickly it cooks and how little ingredients it took, so I know this one will be a keeper for sure.

So without further ado, here’s the recipe.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.47 EUR for all)

6 medium to large bulbs of Jerusalem artichokes (1.33 EUR)

1 large head of broccoli, florets only (0.80 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

4 garlic cloves, minced (0.09 EUR)

1 tbsp tomato paste (0.07 EUR)

4 cups of water (–)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Wash, peel and roughly dice Jerusalem artichokes. Wash broccoli florets and set aside. Finely chop the onion, add to pot with olive oil, place on high heat and sauté for 2-3 minutes, until translucent. Add minced garlic and stir for a few seconds. Throw in chopped Jerusalem artichokes, broccoli florets, tomato paste, water, salt and pepper to bring to a rolling boil. Reduce heat to medium and simmer for 15-20 minutes, until artichokes soften up. Turn off heat and puree with an immersion blender. Alternatively, allow the soup to cool a bit and run through food processor. Taste, adjust seasoning and serve.

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Ova juhica je tako kremasta i bogata da ćete se teško obuzdati da ne smažete cijeli lonac. Mislim, nije da trebate neku ispriku, slobodno potamanite svu juhu koju želite. Znam da ja jesam. Ova juha je također 100% veganska. Ni samoj mi još uvijek nije jasno kako se tako brzo može skuhati i kako malo sastojaka za nju treba, tako da ću ju sigurno ubrzo opet kuhati.

Bez puno daljnje priče, evo vam recepta.

SASTOJCI:

(Za 4 izdašne porcije / 4,60 kn po porciji / 18,42 kn za sve)

6 srednjih do velikih čičoka (10,00 kn)

1 velika brokula, samo cvjetići (6,00 kn)

1 manji luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

4 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 žlica koncentrata od rajčice (0,50 kn)

4 šalice vode (–)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i grubo narežite čičoke. Operite cvjetiće brokule i stavite na stranu. Fino nasjeckajte luk, stavite u lonac sa maslinovim uljem, pa pirjajte na jakoj vatri 2-3 minute dok ne postane staklast. Dodajte nasjeckani češnjak i miješajte nekoliko sekundi. Ubacite u lonac narezane čičoke, brokulu, koncentrat rajčice, vodu, sol i papar, pa pustite da sve zavrije. Smanjite vatru na srednje jaku i kuhajte 15-20 minuta, dok čičoke ne omekšaju. Maknite s vatre i štapnim mikserom sve ispasirajte. Možete također pustiti da se juha malo ohladi pa sve ispasirati u multipraktiku. Kušajte, po potrebi prilagodite začine i poslužite.

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

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We Croats are not a big squash eating nation. It probably has a lot to do with the fact that squashes were mainly grown as pig food. Sure, we have a few old local recipes, but foods like pumpkin pie, soup or roast squash would only be looked down on with utter suspicion. But, we entered the 21st century, after all, and squashes are migrating more and more onto our tables. Supermarkets are also flooded with many squash varieties, so we’re experimenting and expanding our horizons.

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This salad is a real autumn treat. The pomegranate seeds give it a nice crisp and roasted Kabocha makes it hearty and filling. Oh, and if you’re wondering what to do with leftover pomegranate seeds, fear not. Here is a muffin recipe that you can quickly whip up. You’re welcome. 🙂

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INGREDIENTS:

(Yields 2 servings / 1.03 EUR per serving / 2.06 EUR for all)

½ small Kabocha squash (0.67 EUR)

1 tbsp olive oil (0.04 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

10 leaves of chicory salad (0.40 EUR)

2 handfuls of rocket salad (0.40 EUR)

1 small onion (0.07 EUR)

2 tbsp pomegranate seeds (0.13 EUR)

For the dressing:

1 tbsp mustard (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

1-2 tbsp lemon juice – from ½ a lemon (0.13 EUR)

2 tbsp yogurt – use non-dairy for vegan version (0.07 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Wash squash, halve, discard seeds and carefully cut into half-moons, keeping the skin intact. Toss with a tablespoon of olive oil, salt and pepper, spread on prepared baking sheet and bake for 30 minutes, until softened and slightly charred. Allow to cool slightly.

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Meanwhile, wash and roughly chop chicory and toss together with washed rocket. Pat to dry or use a salad spinner and divide salads between two plates. Thinly slice onion, placing on bed of salad, topped then with cooled Kabocha.

Assemble dressing in a small bowl by whisking together mustard and olive oil until frothy. Add lemon juice, yogurt, salt and pepper and whisk until fully incorporated. Taste and adjust seasoning. Drizzle salad with dressing and sprinkle with pomegranate seeds. Serve immediately.

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Mi Hrvati nismo baš neki narod od tikvi. To vjerojatno ima puno veze sa činjenicom da su se tikve uglavnom koristile kao hrana za pajceke. Naravno, imamo par starinskih narodnih recepata (bućnica!), ali na jela kao što su pita od bundeve, juha ili pečena bundeva gleda se sa sumnjom i nepovjerenjem. Ali, ipak smo ušli u 21. stoljeće i tikve sve više migriraju prema našim stolovima. Supermarketi su prepravljeni šarenilom i izborom tikvi, a mi pokušavamo eksperimentirati i širiti svoje horizonte.

Ova salata je prava jesenska poslastica. Sjemenke nara daju joj divnu hrskavost, a pečena kabocha je zasitna i izdašna. A ako se pitate što ćete sa sjemenkama nara koje vam ostanu, ne brinite. Evo vam jedan recept za mafine koje možete za čas smutiti. Nema na čemu. 🙂

SASTOJCI:

(Za 2 porcije / 7,64 kn po porciji / 15,28 kn za sve)

½ male Kabocha tikve (5,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

10 listova endivije (3,00 kn)

2 pregršta rukole (3,00 kn)

1 mali luk (0,50 kn)

2 žlice sjemenki nara (1,00 kn)

Za dresing:

1 žlica senfa (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

1-2 žlice soka od limuna, od ½ limuna (1,00 kn)

2 žlice jogurta, za vegansku verziju koristiti jogurt od soje ili orašastih plodova (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Operite i prepolovite tikvu, izvadite sjemenke, pa oprezno skupa sa kožom narežite na polumjesece. Pomiješajte sa žlicom ulja, solju i paprom, raširite po pripremljenom protvanu pa pecite 30 minuta, dok ne tikva ne omekša i ne karamelizira se po rubovima. Pustite da se malo ohladi.

U međuvremenu, operite i grubo narežite endiviju, pa pomiješajte sa opranom rukolom. Lagano posušite sa kuhinjskim ručnikom ili izvrtite u cjedilu za salatu, pa podijelite salatu na dva tanjura. Tanko narežite luk i poslažite po salati, a po vrhu rasporedite ohlađenu tikvu.

Složite dresing u maloj zdjelici, tako da istučete senf i maslinovo ulje dok ne postanu pjenasti. Dodajte sok od limuna, jogurt, sol i papar pa miješajte dok se sastojci ne sjedine. Probajte, pa još začinite po potrebi. Pokapajte dresing po salati i na kraju po vrhu razbacajte sjemenke nara. Poslužite odmah.

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom