recipes

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

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

Our local store had a sale of Asian food ingredients, so I decided to stock up and make a quick stir-fry. Initially I considered making something with rice, but since I scored some super cheap noodles, it was really a no-brainer.

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INGREDIENTS:

(Yields 4 servings / 0.98 EUR per serving / 3.92 EUR for all)

For stir-fry:

3 squares of ramen-type noodles (0.50 EUR)

5 tbsp sunflower seed oil, divided (0.07 EUR)

2 cups frozen peas (0.53 EUR)

2 carrots (0.13 EUR)

2 sweet red horn peppers (0.27 EUR)

1 chili pepper (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

5-6 shiitake mushrooms (0.80 EUR)

1 onion (0.07 EUR)

2 eggs (0.40 EUR)

For the sauce:

¼ cup soy sauce (0.53 EUR)

2 tbsp warm water (–)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

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METHOD:

You want to have everything prepared for when the cooking starts, as it’s going to go really fast. Cook the noodles to al dente according to their cooking instructions on the package. Wash noodles under cold running water to stop the cooking, drain and set aside. Wash, peel and chop all the vegetables and mushrooms. Whisk the eggs in a small bowl and set aside. Whisk the sauce ingredients in a separate bowl until sugar and corn starch are completely dissolved and sauce is emulsified.

Place wok on high heat and let it sit for a few minutes until it starts smoking. Add 2 tablespoons of oil and frozen peas, stir-frying for two to three minutes so the peas can thaw. Then add in carrots and horn peppers, stir-frying for a minute or two in between. Add another tablespoon of oil and throw in chopped chili, garlic and red pepper flakes to stir-fry for only half a minute, so that their flavors can develop. Just a small note here on the chili amount: my chili pepper and red pepper flakes were pretty mild and hence these amounts in this recipe. Be sure to taste everything though, before adding to your dish, unless you wanna burn a hole through your stomach. 😀

Proceed to add mushrooms and onion to the wok, while stir-frying for a minute or so in between. Then add in the noodles, stir everything well and push to one side of the wok to make room for cooking the eggs. Add remaining two tablespoons of oil to empty part of the wok bottom and pour in whisked eggs into the oil. Gently fold the eggs over with a spatula until cooked through, then pour sauce over noodles and veggies, give one final stir so the eggs break through and everything is coated in sauce. Turn off the heat and serve immediately.

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U Kauflandu je nedavno bila velika rasprodaja sastojaka za azijsku kuhinju, pa sam odlučila obnoviti svoje kućne zalihe. Prvotno sam planirala napraviti nešto sa rižom, ali sam naletila i na turbo jeftine rezance, tako da tu uopće više nije bilo dileme.

SASTOJCI:

(Za 4 porcije / 7,33 kn po porciji / 29,33 kn za sve)

Za wok:

3 kocke azijske tjestenine tipa ramen (3,75 kn)

5 žlica suncokretovog ulja, podijeljenih (0,50 kn)

2 šalice smrznutog graška (4,00 kn)

2 mrkve (1,00 kn)

2 crvene paprike roge (2,00 kn)

1 čili papričica (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

5-6 gljiva shii-taka (6,00 kn)

1 luk (0,50 kn)

2 jaja (3,00 kn)

Za umak:

¼ šalice soja sosa (4,00 kn)

2 žlice tople vode (–)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica šećera (0,02 kn)

½ žličice kukuruznog škroba (0,06 kn)

PRIPREMA:

Želite da vam svi sastojci budu spremni kada krenete sa kuhanjem, jer će sve ići jako brzo. Skuhajte tjesteninu al dente prema uputama na pakiranju. Operite rezance pod mlazom hladne vode kako bi se prestali kuhati, ocijedite i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće i gljive. Razmutite jaja u maloj zdjelici i stavite na stranu. U drugoj zdjelici razmutite sve sastojke za umak dok ne dobijete emulziju, a šećer i škrob su se skroz rastopili.

Stavite wok na jaku vatru i pustite ga par minuta da se dobro ugrije sve dok se ne počne dimiti. Dodajte u wok 2 žlice ulja i smrznuti grašak, pa kuhajte uz povremeno miješanje 2-3 minute dok se grašak ne odmrzne. Onda ubacite mrkve, pa nakon minutu-dvije i crvenu papriku, a sve uz povremeno miješanje. Dodajte još žlicu ulja u wok, pa na ulje bacite narezani čili, češnjak i sušeni čili pa pržite samo oko pola minute da se okusi razviju. Samo mala napomena ovdje što se tiče količine čilija: moje papričice i sušeni čili su bili dosta blagi, pa sam zato upotrijebila ovoliku količinu. Svakako sve probajte prije nego što ubacite u wok, osim ako si ne želite spaliti rupu u želucu. 😀

Nastavite kuhati tako da dodate gljive, pa nakon minutu-dvije luk, uz povremeno miješanje. Na kraju dodajte rezance, dobro izmiješajte i pomaknite sve na jednu stranu woka kako bi napravili mjesta za ispeći jaja. Dodajte preostale dve žlice ulja na prazan dio wok pa u to istresite razmućena jaja. Nježno špatulom presavijajte jaja dok se ne skuhaju i prelijte umak preko tjestenine i povrća. Dobro sve promiješajte za kraj, kako bi se jaja razbila na manje komadiće i sve obložilo umakom. Maknite s vatre i odma poslužite.

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Sweet No-Knead Bread / Slatki kruh koji se ne mijesi

Crunch Crunch Away, , , , , 2 Comments

This bread is super simple to make and tastes pretty much like a cake. It’s perfect for breakfast or with your coffee. I like it the best a little warm and with a thin spread of butter. Yum!

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INGREDIENTS:

(Yields 1 loaf / 1.11 EUR)

For the dough:

3 ½ cups plain all-purpose flour (0.23 EUR)

4 tbsp sugar (0.03 EUR)

4 tbsp ground flax seed (0.13 EUR)

½ tsp salt (0.01 EUR)

¼ tsp active dry yeast (0.03 EUR)

½ cup raisins (0.40 EUR)

2 cups warm water (–)

2 tbsp butter, melted (0.27 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a big bowl mix together flour, sugar, flax seeds, salt, yeast and raisins. Pour warm water and butter over the mixture and stir until combined. Cover the bowl with a cling-foil and leave in a warm room for about 4 hours to ferment. The dough will become bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size of the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

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Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for additional 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

My dough got super poofy, so a larger pot would definitely be useful and make the bread even bigger.

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Ovaj kruh je jako jednostavan za napraviti, a okusom je vrlo sličan kolaču. Savršen je za doručak ili uz šalicu kave. Meni je najdraži mrvicu ugrijan i tanko namazan maslacem. Mljac!

SASTOJCI:

(Za 1 štrucu / 8,31 kn)

Za tijesto:

3 ½ šalice glatkog brašna (1,75 kn)

4 žlice šećera (0,20 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

½ žličice soli (0,01 kn)

¼ žličice suhog kvasca (0,25 kn)

½ šalica grožđica (3,00 kn)

2 šalice tople vode (–)

2 žlice maslaca, rastopljenog (2,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašno, šećer, lan, sol, kvasac i grožđice. Prelijte preko svega toplu vodu i maslac, pa promiješajte da se sve sjedini. Pokrijte zdjelu prozirnom folijom i ostavite da fermentira oko 4 sata u toploj prostoriji. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

Meni se tijesto baš jako napuhalo, pa ne bi škodilo da sam za pečenje imala mrvicu veći lonac, pa bi mi kruh ispao još i veći.

Sweet No-Knead Bread / Slatki kruh koji se ne mijesi

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Crunch Crunch Away, , , , , , , 1 Comment

A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Crunch Crunch Away, , , , , , 4 Comments

Oatmeal is my most common and most beloved breakfast choice, so I’m constantly looking for ways to make things interesting and diverse. The recipe below yields a big batch and reheats great, which is just what I like as it means I have breakfast situation sorted out for the whole week.

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INGREDIENTS:

(Yields 6 servings / 0.29 EUR per serving / 1.74 EUR for all)

1 banana (0.27 EUR)

¼ cup sunflower seed oil (0.05 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sugar, divided (0.04 EUR)

1 tbsp ground cinnamon (0.13 EUR)

1 tsp ground ginger (0.07 EUR)

Pinch of salt (0.01 EUR)

1 ½ cup warm water (–)

2 cups instant oats (0.27 EUR)

½ cup raisins (0.40 EUR)

2 apples, peeled and cubed (0.40 EUR)

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METHOD:

Preheat oven to 180°C. Mash up the banana, then whisk together with oil, ground flax seed, 2 tablespoons of sugar, cinnamon, ginger, salt and water. Add in the oats and stir until combined, adding a splash more of water if necessary. Fold in raisins and apples, then transfer the batter in a baking pan. Sprinkle with remaining tablespoon of sugar and bake for 45 minutes, until crispy and slightly browned. Serve warm, on its own or with a splash of milk.

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Zobena je kaša za mene najčešći i najdraži izbor doručka, pa stalno tražim načine kako da stvari budu zanimljive i raznovrsne. Ovaj recept daje veću količinu koja se super podgrijava, a to je baš ono što meni odgovara jer znači da imam riješene doručke za cijeli tjedan.

SASTOJCI:

(Za 6 porcija / 2,16 kn po porciji / 12,96 kn za sve)

1 banana (2,00 kn)

¼ šalice suncokretovog ulja (0,40 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice šećera, podijeljene (0,30 kn)

1 žlica mljevenog cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

Prstohvat soli (0,01 kn)

1 ½ šalica tople vode (–)

2 šalice sitnih zobenih pahuljica (2,00 kn)

½ šalice grožđica (3,00 kn)

2 jabuke, oguljene i narezane na kockice (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Izgnječite bananu i razmutite sa uljem, lanom, 2 žlice šećera, cimetom, đumbirom, soli i vodom. U to umiješajte zobene pahuljice, a po potrebi dodajte još mrvicu vode. Na kraju umiješajte grožđice i narezane jabuke, pa raširite smjesu po posudi za pečenje. Posipajte sa preostalom žlicom šećera i pecite 45 minuta, dok se sve ne zahrska i malo posmeđi. Poslužite toplo, samo za sebe, ili sa mrvicom mlijeka.

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Potato Halves with Bacon / Krumpirove pole sa špekom

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

I’ve been craving something savory, crispy and smoky and these potato halves were just the thing. They’re inexpensive, super simple to make and require only a few ingredients, all of which we had at home.

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INGREDIENTS:

(Yields 2 servings / 0.42 EUR per serving / 0.84 EUR for all)

5-6 potatoes (0.40 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Small piece of bacon (0.40 EUR)

METHOD:

Preheat oven to 200°C. Give potatoes a good scrub and cut them in half. Arrange potatoes in a baking dish with skins facing down and sprinkle with salt and pepper. Bake potatoes for about 45 minutes, until slightly crispy and deep golden-brown. Cut the bacon in small pieces and arrange on top of potatoes. Finish baking potatoes for another 15 minutes, until bacon is nice and crispy. Serve with a big crunchy salad and a dollop of sour cream.

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Baš mi se jako jelo nešto slano, hrskavo i sa aromom dima, a ove krumpirove pole su bile baš prava stvar. Ovo jelo je jeftino, skroz jednostavno za napraviti i uključuje samo par sastojaka, a koje smo sve ionako već imali doma.

SASTOJCI:

(Za 2 porcije / 3,13 kn po porciji / 6,26 kn za sve)

5-6 krumpira (3,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Mali komadić špeka (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Dobro oribajte i raspolovite krumpire. Poslažite krumpire po posudi za pečenje, sa ljuskom okrenutom prema dolje, te posipajte sa soli i paprom. Pecite krumpire oko 45 minuta, dok se ne zahrskaju i ne budu zlatno-smeđi. Narežite špek na male komadiće i poslažite po krumpirima, pa pecite još 15 minuta da se špek zahrska. Poslužite sa velikom salatom i žlicom kiselog vrhnja.

Potato Halves with Bacon / Krumpirove pole sa špekom

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

Crunch Crunch Away, , , , , , , 4 Comments

I’ve been in a mood for a hearty bean stew for a while and decided to add in some lentils for a good dose of creaminess. This recipe yields a huge bulk, which is more than fine by me, because it means I have lunch sorted out for a while. While it does take some time for dried beans to cook, the actual work involved here is minimal, so it’s definitely worth to put in the extra effort to be more cost-effective.

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INGREDIENTS:

(Yields 8 servings / 0.66 EUR per serving / 5.30 EUR for all)

2 cups dried beans (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.40 EUR)

4 large carrots (0.40 EUR)

1 can peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

Pinch red pepper flakes (0.03 EUR)

6 cups water (–)

Bunch of fresh parsley (0.27 EUR)

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METHOD:

Pick through, wash and soak the beans in cold water the night before. The following day drain the beans, cover with fresh water and simmer until the beans are cooked through. Rinse once more, drain and set aside.

Wash, peel and chop up all the veggies. Rinse and drain lentils and set aside. Saute onion on oil in a large pot for a few minutes, on high heat, until softened and slightly translucent. Add in minced garlic, finely chopped chili peppers and diced carrots and cook briefly to get the flavours going. Dump in canned tomatoes and crush them with your spatula. Now add in the cooked beans, lentils, bay leaf, paprika, salt, pepper and red pepper flakes, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes, until thickened and the lentils are cooked through. Remove from heat, stir in chopped parsley and taste to adjust seasoning. This freezes and reheats great, so you have lunch situations sorted out for a while.

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Već mi se neko vrijeme jede neko fino varivo od graha, a u ovo sam odlučila ubaciti i leću za ekstra kremastu teksturu. Ovaj recept daje ogromnu količinu, ali meni to sasvim odgovara jer onda imam riješen ručak za neko vrijeme. Usprkos tome što suhom grahu treba vremena da se skuha, stvaran posao je u tom dijelu minimalan. Tako da mislim da se definitivno isplati uložiti malo više truda i tako proći jeftinije.

SASTOJCI:

(Za 8 porcija / 4,96 kn po porciji / 39,64 kn za sve)

2 šalice suhog graha (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (3,00 kn)

4 velike mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,12 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

6 šalica vode (–)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Većer prije proberite i operite grah, te ga ostavite namočenog u hladnoj vodi. Sljedećeg dana ocijedite grah, pokrijte svježom vodom i stavite kuhati. Skuhani grah isperite, ocijedite i stavite na stranu.

Operite, ogulite i nasjeckajte svo povrće. Isperite leću i sstavite na stranu. U velikom loncu na jakoj vatri prodinstajte luk na ulju par minuta, dok ne bude staklast i mekan. Ubacite sjeckani češnjak, čili i mrkve, pa kratko prokuhajte da se aktiviraju arome. Dodajte pelate pa ih izgnječite špatulom. Sada u lonac ubacite kuhani grah, leću, lovorov list, slatku papriku, sol, papar, čili pahuljice i zalijte sve vodom. Pustite neka zavrije, a onda smanjite vatru i krčkajte oko 30 minuta, dok se varivo ne zgusne, a leća se ne skuha. Maknite s vatre, umiješajte sjeckani peršin, te kušajte i prilagodite začine. Ovo se super smrzava i podgrijava, tako da imate osiguran ručak za još neko vrijeme.

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Crunch Crunch Away, , , , , 1 Comment

If been meaning to try making a no-knead corn bread ever since I jumped on the whole no-knead wagon. I am very happy to report that this method works great and that bread is delicious. Of course, I had to dump in a handful of sunflower seeds too, but feel free to skip those if seeds aren’t your thing.

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INGREDIENTS:

(Yields 1 medium-sized loaf / 0.56 EUR)

For the dough:

1 ½ cup all-purpose flour (0.10 EUR)

1 ½ cup corn flour (0.17 EUR)

5 tbsp sunflower seeds (0.23 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cup lukewarm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, sunflower seeds, yeast, salt and sugar. Pour water over the mixture, then stir with a spoon until everything is combined. Cover the bowl with a cling-foil and refrigerate overnight. The dough will become slightly bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size to the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Već neko vrijeme planiram napraviti i kukuruzni kruh koji se ne mijesi, a sa zadovoljstvom vam mogu reći da je eksperiment i više nego uspjeo, a hruh je jako fini. Naravno, morala sam ubaciti i pregršt suncokretovih sjemenki, ali vi ih slobodno izbacite ako vam tako više odgovara.

SASTOJCI:

(Za 1 srednju štrucu / 4,16 kn)

Za tijesto:

1 ½ šalica glatkog brašna (0,75 kn)

1 ½ šalica kukuruznog brašna (1,25 kn)

5 žlica suncokretovih sjemenki (1,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalica mlake vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, suncokretove sjemenke, kvasac, sol i šećer. Prelijte preko svega mlaku vodu i dobro promiješajte da se sjedini. Pokrijte zdjelu prozirnom folijom i stavite u hladnjak preko noći. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

No-Knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Falafel Burgers / Falafel burgeri

Crunch Crunch Away, , , , , , 2 Comments

Usually I’m too lazy to cook dried beans, so I generally never stock up on them. Which I know is pretty stupid, because cooking dry beans is the easiest thing in the world. You soak them overnight, turn the stove on, simmer for a while and there you have it – cooked beans.

But then I found some dried chickpeas on sale and that motivated me to actually cook them up on my own this time, instead of resorting to cans. And it thrilled me to later see how cheap a cup of such cooked chickpeas actually is. I’d love to say that I am never going back to canned, but that would probably be a lie. However, I will try to utilize dried beans more in my life.

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INGREDIENTS:

(Yields 8 burgers / 0.18 EUR per burger / 1.40 EUR for all)

2 cups precooked chickpeas (0.40 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot, grated (0.10 EUR)

1 egg (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

3 tbsp olive oil (0.13 EUR)

½ cup breadcrumbs (0.07 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Line a baking sheet with parchment paper and set aside. Add cooked chickpeas, onion, garlic, grated carrot, egg, salt, pepper, paprika, parsley and olive oil to food processor and blitz to desired consistency. Stir in breadcrumbs and sesame seeds, then form patties using your hands. I have a huge ice cream scoop which I use for scooping the mixture, so the patties turn out approximately the same size. Spread patties on a prepared baking sheet and bake for 30-40 minutes, until the edges start browning and they crisp up.

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Obično sam poprilično lijena kad je u pitanju kuhanje suhog graha i slanutka, pa ih niti ne držim doma u nekim većim količinama. Što znam da je skroz glupo, jer skuhati suhi grah ili slanutak najlakša je stvar na svijetu. Namočite ih večer prije, upalite štednjak, krčkate neko vrijeme i to je to – imate kuhani grah.

Pošto sam slučajno nabasala na suhi slanutak na rasprodaji, to me i motiviralo da ga ovaj puta i sama skuham, umjesto da uzmem onaj u konzervi. Kasnije me oduševila činjenica i koliko je zapravo jeftin takav kuhani slanutak. Voljela bih da mogu reći kako nikad više neću posegnuti za konzervom, ali to ne bi bila istina. No, u buduće ću se barem potruditi više koristiti suhe grahorice.

SASTOJCI:

(Za 8 burgera / 1,33 kn po burgeru / 10,60 kn za sve)

2 šalice kuhanog slanutka (3,00 kn)

1 veliuki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva, naribana (0,75 kn)

1 jaje (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

2 žlice sušenog peršina (1,00 kn)

3 žlice maslinovog ulja (1,00 kn)

½ šalice krušnih mrvica (0,50 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Dodajte kuhani slanutak, luk, češnjak, ribanu mrkvu, jaje, sol, papar, papriku, peršin i ulje u multipraktik, pa pulsirajte do željene gustoće. Umiješajte unutra krušne mrvice i sezam, pa rukama oblikujte smjesu u burgere. Ja imam veliku žlicu za sladoled koju koristim za grabljenje smjese, tako da mi burgeri ispadnu otprilike podjednake veličine. Raširite burgere po pripremljenom protvanu te pecite oko 30-40 minuta, dok im rubovi ne počnu tamnjeti i burgeri se ne zahrskaju.

Falafel Burgers / Falafel burgeri

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

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

Whoever tells you that potatoes and dough can’t mix doesn’t know what the hell they are talking about it. It’s carbs on carbs! Of course they mix, and they mix quite well. Naturally, if you are on a low carb diet, avoid this like the plague. But everyone else should definitely indulge in this super simple, yet very tasty dish, at least occasionally.

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INGREDIENTS:

(Yields 10 rolls / 0.24 EUR per roll / 2.41 EUR for all)

4-5 medium sized potatoes (0.67 EUR)

2 large onions (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

¼ cup sunflower seed oil, divided (0.10 EUR)

10 sheets of phyllo pastry (1.33 EUR)

4 tbsp water (–)

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METHOD:

Preheat the oven to 175°C. Grease a large baking tray, or two smaller ones, with a bit of oil and set aside. I prefer dividing these rolls between two trays, so I can bake one right away and freeze the other one for later.

Peel and finely dice potatoes and onions, then toss with salt, pepper, paprika and a tablespoon of oil. Add about three tablespoons of filling to each phyllo sheet, sprinkle the sheet with about a teaspoon of oil and roll up. Repeat until all the filling and phyllo sheets are used up, but reserve a teaspoon of oil for later. Arrange the rolled phyllo in prepared baking tray. At this point you can freeze the rolls for later, but otherwise bake them for 45 minutes, until crispy and golden.

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After 45 minutes remove the rolls from the oven and taste a tiny bit to check the seasoning. Stir the remaining tablespoon of oil with water and if necessary add in any salt and pepper. Sprinkle the rolls with this mixture, cover the tray with aluminum foil and return to the oven for additional 15 minutes. Serve the rolls warm with some yogurt or a big crunchy salad. These also reheat great.

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Tko god vas proba uvjeriti da krumpiri i tijesto ne idu skupa nema pojma o čemu priča. To su ugljikohidrati sa ugljikohidratima i naravno da idu skupa. Razumljivo, ako ste na dijeti zaobiđite ovo u širokom luku. Ali svi ostali definitivno se trebaju s vremena na vrijeme počastiti sa ovim jako jednostavnim, a finim jelom.

SASTOJCI:

(Za 10 bureka / 1,80 kn po bureku / 18,01 kn za sve)

4-5 srednjih krumpira (5,00 kn)

2 velika luka (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

¼ šalice suncokretovog ulja, podijeljena (0,75 kn)

10 listova kora za savijače (10,00 kn)

4 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite jedan veliki ili dva manja protvana sa malo ulja i stavite na stranu. Ja radije podijelim bureke u dva protvana i jedan pečem odmah a drugi onda smrznem za kasnije.

Ogulite i narežite na kockice krumpir i luk, pa pomiješajte sa solju, paprom, paprikom i žlicom ulja. Na svaku koru dodajte oko 3 žlice nadjeva i poškropite ju sa još žličicom ulja, pa ju zarolajte. Ponavljajte dok ne potrošite sav nadjev i kore, a žličicu ulja sačuvajte za kasnije. Zamotane burekiće poslažite u pripremljeni protvan. Ako hoćete, sada možete dio smrznuti za kasnije, a ostatak pecite 45 minuta, dok tijesto ne dobije lijepu zlatno-smeđu boju.

Nakon 45 minuta izvadite pitu iz pećnice i probajte komadić da provjerite začine. Preostalu žličicu ulja pomiješajte sa vodom i po potrebi dodajte još soli ili papra. Poškropite bureke sa ovom mješavinom, pokrijte protvan aluminijskom folijom, pa vratite u pećnicu na još 15 minuta. Pitu poslužite toplu sa jogurtom ili velikom hrskavom salatom, a super se i podgrijava.

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

Raspberry Muffins / Mafini sa malinama

Crunch Crunch Away, , , , 2 Comments

It just occurred to me that I haven’t posted a muffin recipe in a really long time. Obviously, that isn’t right because everyone loves a good muffin. These pack just the right combo of moist, chewy, sweet and sour.

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INGREDIENTS:

(Yields 12 muffins / 0.19 EUR per muffin / 2.33 EUR for all)

2 cups all-purpose flour (0.13 EUR)

2/3 cup sugar (0.07 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.40 EUR)

¼ cup butter, melted (0.53 EUR)

1 ½ cup frozen raspberries (0.67 EUR)

Oil or butter for greasing muffin tins (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease muffin tins if using metal ones, but skip this step for silicone moulds. Set aside. In a larger bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk together eggs, vanilla and yogurt, then stir in melted butter. Pour wet ingredients over dry ones and stir everything until just combined. Fold in frozen raspberries, then divide the batter between prepared muffin moulds. Bake for 25 minutes, until deep golden brown. Serve warm or at room temperature.

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Upravo mi je sinulo kako strašno dugo nisam objavila nikakav recept za mafine. Očito da to nije u redu, jer svi vole dobar mafin. A ovi imaju baš savršeni balans između sočnog, hrskavog, slatkog i kiselog.

SASTOJCI:

(Za 12 mafina / 1,44 kn po mafinu / 17,32 kn za sve)

2 šalice glatkog brašna (1,00 kn)

2/3 šalice šećera (0,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica jogurta (3,00 kn)

¼ šalice maslaca, rastopljenog (4,00 kn)

1 ½ šalica smrznutih malina (5,00 kn)

Ulje ili maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite metalni kalup za mafine, namastite ga, ali za silikonske kalupe preskočite ovaj korak. Stavite na stranu. U većoj posudi pomiješajte brašno, šećer, prašak za pecivo, sodu bikarbonu i sol. U manjoj posudi razmutite jaja sa vanilijom i jogurtom, pa umiješajte u to rastopljeni maslac. Prelijte mokre sastojke preko suhih i promiješajte da se sve sjedini. Nježno umiješajte smrznute maline i raspodijelite smjesu među kalupima za mafine. Pecite 25 minuta, dok mafini ne dobiju lijepu zlatno-smeđu boju. Mafine poslužite tople ili na sobnoj temperaturi.

Raspberry Muffins / Mafini sa malinama