recipes

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

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We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Whole Grain No-Knead Bread / Integralni kruh koji se ne mijesi

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The internet has been raving about no-knead breads for years, but I just never got to it to try and make one myself. Up until the last weekend, that is, when I wanted to make bread but had a ton of other chores to do as well. I figured that it was a perfect occasion to try out a quick no-knead method. And it was such a success that I have to wonder why are we still kneading dough in the first place?

INGREDIENTS:

(1.13 EUR)

For the dough:

2 tsp active dry yeast (0.27 EUR)

2 tbsp sugar (0.01 EUR)

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

2 cups warm water (–)

3 cups whole-wheat flour (0.30 EUR)

1 tsp salt (0.01 EUR)

¼ cup olive oil (0.33 EUR)

4 tbsp ground flax seed (0.13 EUR)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large bowl, whisk together yeast, sugar, water and 1 teaspoon of all-purpose flour. Leave to rest for 15 minutes until frothy. Be sure that your water isn’t too hot, as it will kill the yeast. To a bubbly yeast mixture add in all of the other ingredients. Mix with a spoon until a shabby dough forms, cover with cling foil and refrigerate for 6-12 hours.

When ready to bake, preheat the oven with a baking tray in it to 250°C. Dump the dough on a floured counter, fold over a few times to form a ball, sprinkle with more flour, then cover with a clean tea towel and let rest for 15-20 minutes. Right before baking slice the dough with a sharp knife, then carefully transfer to a preheated tray and place to bake in lower third of the oven for 40 minutes.

Check out on the bread after around 30 minutes to see if it’s browning too much. Should that be the case, lower temperature to 200°C until the bread finishes baking. You’ll know that the bread is done once you tap it on the bottom and it sounds hollow. Cool the bread completely on a rack before slicing.

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Internet već godinama luduje oko kruhova koji se ne mijese, ali kod mene nikako da to dođe na red i da sama probam napraviti takav kruh. Sve do prošlog vikenda kada sam planirala peći kruh, ali morala obaviti i još sto drugih stvari. S obzirom na to, zaključila sam da mi je idealna prilika za probati napraviti brzi kruh koji se ne mijesi. Rezultat je bio toliko uspješan da sam se morala zapitati zašto još uopće mijesimo tijesto za kruh?

SASTOJCI:

(8,41 kn)

Za tijesto:

2 žličice suhog kvasca (2,00 kn)

2 žlice šećera (0,05 kn)

1 šalica glatkog brašna, podijeljena (0,50 kn)

2 šalice tople vode (–)

3 šalice integralnog brašna (2,25 kn)

1 žličica soli (0,01 kn)

¼ šalice maslinovog ulja (2,50 kn)

4 žličice mljevenih sjemenki lana (1,00 kn)

Dodatno:

Ekstra brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte kvasac, šećer, vodu i 1 žličicu glatkog brašna. Ostavite da miruje 15 minuta da se zapjeni. Pazite da vam voda ne bude prevruća jer ćete ubiti kvasac. U pjenasti kvasac dodajte sve ostale sastojke i miješajte žlicom dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak na 6-12 sati.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C sa protvanom za pečenje u pećnici. Iskrenite tijesto na pobrašnjenu površinu, par puta presavinite i formirajte u kuglu. Lagano posipajte brašnom, prekrijte čistom krpom i ostavite da miruje 15-20 minuta. Netom prije nego što stavite kruh peći, oštrim nožem par puta zarežite tijesto. Pažljivo prebacite tijesto na zagrijani protvan i pecite u donjoj trećini pećnice 40 minuta.

Nakon 30 minuta provjerite kruh, pa ako je već dosta potamnio, smanjite temperaturu na 200°C do kraja pečenja. Kruh je gotov kada ga lupnete sa donje strane i zvuči šuplje. Pustite da se kruh skroz ohladi na rešetci, prije nego ga krenete rezati.

Whole Grain No-Knead Bread / Integralni kruh koji se ne mijesi

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

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I’m gonna just throw this out in the open. This dish is very fugly looking. Don’t cook it if you’re trying to impress on a first date. On the other hand, it’s also so comforting and tasty. So maybe reserve it for that date night when you stop feeling uncomfortable parading your ugliest, but coziest, sweatpants in front of your significant other. Or, you know, just keep a batch around for those weeknights when you’re too zonked to even consider cooking. Trust me – you’ll thank yourself on any Wednesday evening for having sense enough to whip this up on a lazy Sunday.

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INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.78 EUR for all)

2 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

Small chunk of bacon (0.67 EUR)

500 grams of portobello mushrooms (2.00 EUR)

3 garlic cloves (0.10 EUR)

1 large tomato (0.27 EUR)

½ cup millet (0.40 EUR)

½ cup pearl barley (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 bay leaf (0.01 EUR)

2 ½ cups water (–)

2 tbsp finely chopped fresh parsley (0.13 EUR)

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METHOD:

Finely dice all of the vegetables and bacon. Halve and slice the mushrooms. Place a large skillet on high heat to warm up. Add oil, then saute onion for a few minutes until softened. Add in bacon and cook to crisp up. Gradually add in sliced mushrooms to cook them down. It probably looks like you have an enormous amount overflowing your skillet, but those will cook down in just minutes.

When mushrooms have cooked down, add in garlic, tomato, millet, barley, salt, pepper, bay leaf and water. Stir to combine, bring to a boil, immediately reduce heat to low and cook with a lid cracked open for 25-30 minutes, until barley is cooked through. Fluff up with a fork and serve sprinkled with fresh parsley.

This dish reheats and freezes great, so do yourself a big favor and stock up.

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Biti ću iskrena sa vama: ovo jelo izgleda užasno grdo. Nemojte ga kuhati da nekog impresionirate na prvom spoju. S druge strane, jako je fino. Pa ga možda spremite za večeri kada vam prestane biti neugodno pred boljom polovicom defilirati u vašoj najružnijoj i najudobnijoj trenirci. Ili jednostavno imajte zalihu za dane u tjednu kada ste prekrepani da i pomislite na kuhanje. Vjerujte mi – reći ćete si jedno veliko hvala u srijedu navečer što ste bili dovoljno mudri da si ovo skuhate u lijenu nedjelju.

SASTOJCI:

(Za 6 porcija / 4,73 kn po porciji / 28,36 kn za sve)

2 žlice suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

Mali komadić špeka (5,00 kn)

500 g šampinjona (15,00 kn)

3 češnja češnjaka (0,75 kn)

1 velika rajčiuca (2,00 kn)

½ šalice prosa (3,00 kn)

½ šalice ječmene kaše (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

2 ½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte svo povrće i špek. Raspolovite i narežite gljive na listiće. Stavite veliku tavu na jaku vatru i pustite da se ugrije. Dodajte u tavu ulje pa kratko popržite luk da omekša. Ubacite špek i dinstajte ga dok se ne zahrska. Postepeno dodajte i kuhajte gljive da iz njih izađe većina tekućine. Možda će vam se učiniti da imate enormnu količinu gljiva u tavi, ali će se one brzo iskuhati i smanjiti u volumenu.

Kada su gljive gotove, dodajte češnjak, rajčicu, proso, ječam, sol, papar, lovorov list i vodu. Dobro promiješajte, pustite da zavrije pa smanjite vatru na skroz lagano. Kuhajte sa odškrinutim poklopcem 25-30 minuta, dok se ječam skroz ne skuha. Vilicom raštrkajte i poslužite posipano svježim peršinom.

Ovo se jelo super podgrijava i smrzava, pa si napravite veliku uslugu i nakuhajte veću zalihu.

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

Frozen Raspberries Jam / Pekmez od smrznutih malina

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I scored some frozen raspberries on sale and decided to make a quick jam out of them. Admittedly, this jam isn’t one of the budget-friendliest recipes, as a 500 g bag of frozen raspberries yielded only a jar of jam, but it taste a zillion times better than the store-bough stuff, so it is definitely worth it as a treat. Plus, it’s super easy to make.

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INGREDIENTS:

(Yields 1 jar / 2.40 EUR)

500 grams of frozen raspberries (2.00 EUR)

Juice from ½ of a lemon (0.20 EUR)

1 cup sugar (0.20 EUR)

METHOD:

Place raspberries sprinkled with lemon juice and 2 tablespoons of sugar in a pot on medium heat. Bring to a boil then cook, while stirring occasionally, for about 20 minutes, until raspberries break down and thicken. Gradually add in the rest of the sugar, taste to adjust sweetness and cook to desired thickness. Transfer the jam to a clean jar, cool down and store in refrigerator.

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Naletila sam na smrznute maline na rasprodaji pa sam odlučila od njih napraviti brzinski pekmez. Ruku na srce, ovaj pekmez baš i nije jedan od najjeftinijih recepata, pošto od 500 g malina dobijete jednu teglicu pekmeza, ali mu je okus milijardu puta bolji od onog kupovnog, pa se definitivno isplati kao poslastica. Osim toga, stvarno ga je jednostavno za napraviti.

SASTOJCI:

(Za 1 teglicu / 18,00 kn)

500 g smrznutih malina (15,00 kn)

Sok od ½ limuna (1,50 kn)

1 šalica šećera (1,50 kn)

PRIPREMA:

Stavite kuhati maline pokapane sokom od limuna i sa 2 žlice šećera na umjerenu vatru. Pustite da zavriju pa kuhajte oko 20 minuta uz povremeno miješanje, sve dok se maline ne raspadnu i zgusnu. Postepeno dodajte ostatak šećera, kušajte i prilagodite slatkoću te kuhajte do željene gustoće. Pekmez preselite u čistu teglu i oghladite na sobnu temperaturu prije nego ga stavite u hladnjak na čuvanje.

Frozen Raspberries Jam / Pekmez od smrznutih malina

Okonomiyaki Inspired Cabbage Pancake / Palačinka sa zeljem inspirirana Okonomiyakijem

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While I was in school (I have a B.A. in Japanese language and culture), we’d often have parties with our teachers which, more often than not, included food. Our teachers were all super nice and friendly and were kind enough to teach us how to prepare sushi and other Japanese delicacies. Also, a few of my colleagues went on round trips to Japan and would always haul food back home. As you can imagine, my student life wasn’t bad at all, as it mostly included a lot of eating.

From those times stem my memories of okonomiyaki – a delicious savory cabbage pancake drenched with sauce and various toppings. Unfortunately, I couldn’t get ahold of any of those ingredients necessary to make an authentic Japanese dish. Things like aonori, bonito flakes and okonomiyaki sauce are nowhere to be found over here. But I worked with what I had and produced a yummy and easy-to-mix treat anyway. So here’s a very simplified okonomiyaki type of dish for you to try out.

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INGREDIENTS:

(Yields 1 pancake / 2.10 EUR)

For the pancake:

¼ of small head of cabbage (0.13 EUR)

2 spring onions (0.27 EUR)

2 eggs (0.40 EUR)

1 cup all-purpose flour (0.07 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Few thin slices of bacon (0.67 EUR)

Topping:

2 tbsp tomato puree or ketchup (0.13 EUR)

1 tbsp barbecue or teriyaki sauce (0.27 EUR)

1 tbsp mayonnaise (0.13 EUR)

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METHOD:

Place a cast iron skillet on medium heat, so it gets thoroughly warm while you prepare everything else. Thinly slice cabbage and spring onion, reserving the onion greens for garnish. In a bowl, whisk together eggs, flour, water, salt and pepper. The mixture should be like a thick pancake batter. Dump in shredded cabbage and spring onion, then stir well so all of the vegetables are coated in batter.

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Add oil to preheated skillet and swish around so the skillet is coated evenly. Pour in all of the batter and press down with a spatula to even it out. Cut bacon slices in a few smaller segments and arrange on top of the pancake, pressing them a bit into the batter. Leave the pancake alone for about 10 minutes, until the bottom is browned and crispy and the top is slightly set.

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Flip the pancake over and cook for another 5 minutes, so the bacon and the other side get crispy as well. I found that the simplest flipping method was to cover the skillet with a plate and turn the skillet over, so that okonomiyaki falls out on the plate. Then I’d just slide it off the plate back into the skillet.

Serve okonomiyaki with meat side up. Whisk tomato puree / ketchup with barbecue / teriyaki sauce and spread on top. Drizzle with mayo and sprinkle with onion greens. Serve immediately.

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Dok sam bila na faksu (završila sam Japanologiju), često smo imali tulume sa profesorima koji su uglavnom uključivali i hranu. Profesori su nam bili jako simpatični i dragi, a naučili su nas raditi sushi i druge japanske delicije. Uz to, dosta kolega s faksa išlo je u Japan, pa bi se vraćali doma nakrcani japanskom hranu. Kao što možete zamisliti, studentski mi je život uz svu tu hranu bio užasno težak.

Iz tih vremena proizlaze i sjećanja na okonomiyaki – prefinu slanu palačinku od zelja, natopljenu umakom i raznim dodacima. Na žalost, nisam uspjela nabaviti sastojke za autentično japansko jelo. Stvari kao aonori, bonito i okonomiyaki sos kod nas nisu dostupne. Ali sam zato upotrijebila ono što mi je bilo pri ruci i smutila ovo ukusno i jednostavno jelo.

SASTOJCI:

(Za 1 palačinku / 15,11 kn)

Za palačinku:

¼ male glavice kupusa (1,00 kn)

2 mlada luka (2,00 kn)

2 jaja (3,00 kn)

1 šalica glatkog brašna (0,50 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,05 kn)

Par tankih kriški špeka (5,00 kn)

Za serviranje:

2 žlice umaka od rajčice ili kečapa (0,50 kn)

2 žlice barbacue umaka ili teriyaki umaka (2,00 kn)

1 žlica majoneze (1,00 kn)

PRIPREMA:

Stavite željeznu tavicu na srednje-jaku vatru da se dobro ugrije dok pripremate sve ostalo. Tanko narežite zelje i luk, a zeleni dio mladog luka stavite na stranu za serviranje. U zdjeli pomiješajte jaja, brašno, vodu, sol i papar. Smjesa treba biti kao gusta smjesa za palačinke. Ubacite unutra zelje i luk, te dobro pomiješajte da svo povrće bude pokriveno smjesom.

Dodajte ulje u zagrijanu tavu i okrećite ju da bude ravnomjerno namašćena. Ulijte svu smjesu u tavicu, poravnajte i pritisnite špatulom. Narežite kriške špeka na manje komade, posložite špek po palačinki i lagano ga utisnite u smjesu. Pustite sada da se sve peče 10-tak minuta, dok dno palačinke ne bude smečkasto i hrskavo, a vrh se ne zgusne.

Preokrenite palačinku i pecite još jedno 5 minuta, da se špek i druga strana isto zahrskaju. Meni je najlakše bilo preokrenuti palačinku tako da tavu poklopim tanjurom i onda sve preokrenem. Palačinka bi mi ispala na tanjur i onda bi ju samo odsklizala natrag u tavu.

Poslužite okonomiyaki sa mesnom stranom prema gore. Pomiješajte paradajz sos / kečap sa barbecue / teriyaki umakom i premažite to po palačinki. Pokapajte majonezom i posipajte zelenjem od mladog luka. Odmah poslužite.

Okonomiyaki Inspired Cabbage Pancake / Palačinka sa zeljem inspirirana Okonomiyakijem

Chocolate and Raisin Banana Bread / Kruh od banane sa čokoladom i grožđicama

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As we’re diving into more and more of the autumn weather, I’m totally digging the cozy recipes. And nothing says cozy to me like a nice loaf of banana bread. Enriched with chocolate and raisins, this bread is perfect to nibble on while you’re sipping that seventh cup of hot tea.

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INGREDIENTS:

(Yields 1 loaf / 2.15 EUR)

For the bread:

4 medium bananas (0.13 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup milk (0.05 EUR)

4 tbsp butter, melted (0.53 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup whole wheat flour (0.10 EUR)

4 tbsp sugar (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

½ cup raisins (0.20 EUR)

½ cup chocolate chunks (0.53 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 190°C. Grease a loaf pan with butter and coat with parchment paper. Set aside. Mash up the bananas using a potato masher, leaving them a bit on the chunky side. Whisk in the eggs, vanilla and milk, then finally stir in melted butter.

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In a bigger bowl, whisk together flours, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and stir to combine. Fold in raisins and chocolate, then transfer batter into the prepared pan and gently shake to level. Bake for about 50 minutes, until a skewer inserted comes out clean (a slightly moist skewer is also okay).

Allow the bread to cool for 30 minutes in the pan. After 30 minutes, transfer the bread on a wire rack to cool off completely before slicing.

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Kako sve više uranjamo u jesensko vrijeme, totalno sam raspoložena za ugodne recepte. A ništa mi u ovom trenutku ne zvuči ugodnije od lijepe štruce kruha od banane. Obogaćen sa čokoladom i grožđicama, ovaj je kruh idealan za grickanje uz onu sedmu šalicu čaja koju upravo pijuckate.

SASTOJCI:

(Za 1 štrucu / 20,07 kn)

Za kruh:

4 srednje banane (5,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice mlijeka (0,40 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica integralnog brašna (0,75 kn)

4 žlice šećera (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

½ šalice grožđica (1,50 kn)

½ šalice čokoladnih komadića (4,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 190°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. Zgnječite banane gnječilicom za krumpir, ali ostavite i malo komadića u kaši. Umiješajte jaja, vaniliju i mlijeko, te na kraju umiješajte i maslac.

U većoj zdjeli pomiješajte brašna, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, pa miješajte tek toliko da se sve sjedini. Lagano umiješajte grožđice i čokoladu. Ulijte smjesu u preipremljeni kalup i nježno protresite da se poravna. Pecite oko 50 minuta, dok testni štapić ne bude čist (malo vlažni štapić je isto okej).

Pustite da se kruh hladi 30 minuta u kalupu. Nakon 30 minuta ga ohladite do kraja na žičanoj rešetki, prije nego što ćete ga rezati.

Chocolate and Raisin Banana Bread / Kruh od banane sa čokoladom i grožđicama

Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

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While thinking about what to cook the other day, I realized that I have a few sheets of phyllo pastry leftover from a different recipe. I absolutely didn’t want to throw them away, so I decided to combine other odds and ends from the fridge and make these quick snacks.

Since I had a bit of leftover pork roast, I went ahead and threw it in the filling as well. However, feel free to replace pork with any other meat, or ditch it altogether. To make vegan versions of these triangles, replace butter with coconut or sunflower seed oil and use smoked tofu or sauted mushrooms for the filling.

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INGREDIENTS:

(Yields 6 triangles / 0.53 EUR per triangle / 2.12 EUR for all)

¼ of small cabbage head (0.13 EUR)

1 large carrot (0.10 EUR)

2 spring onions (0.27 EUR)

Small piece of roasted pork (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

3 sheets of phyllo pastry (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

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METHOD:

Preheat oven to 180°C. Line baking sheet with parchment paper and set aside. Thinly slice cabbage, carrot, spring onions and pork, then toss it all together with salt and pepper. Cut the phyllo sheets in half so you end up with 6 strips. Brush each strip with melted butter, place a small amount of filling in one corner and fold the phyllo into a triangle. Repeat until all the filling and phyllo strips are used up.

Space out the triangles on prepared baking sheet and bake for 20 minutes in a middle rack, until crispy and golden. Serve hot, or at room temperature. You can also quickly reheat the triangles in a microwave on the next day, if needed.

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Dok sam se neki dan bavila mišlju što skuhati, sjetila sam se da imam par listova tijesta za savijače koji su mi ostali od nekog drugog recepta. Bilo mi ih je žao baciti, pa sam odlučila iskombinirati i druge ostatke iz frižidera i smutiti ovaj brzinski snack.

Pošto sam imala i malo svinjskog pečenja, ono je također završilo u nadjevu. Međutim, slobodno zamijenite svinjetinu nekim drugim mesom ili meso skroz izbacite. Za vegansku verziju trokutića umjesto maslaca upotrijebite kokosovo ili suncokretovo ulje, a umjesto mesa upotrijebite dimljeni tofu ili dinstane gljive.

SASTOJCI:

(Za 6 trokutića / 2,64 kn po trokutiću / 15,81 kn za sve)

¼ male glavice kupusa (1,00 kn)

1 velika mrkva (0,75 kn)

2 mlada luka (2,00 kn)

Komadić svinjskog pečenja (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 kore za savijače (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Jako tanko narežite kupus, mrkvu, mladi luk i meso, pa sve skupa pomiješajte sa soli i paprom. Raspolovite kore, tako da ukupno imate 6 traka. Svaku traku premažite maslacem, u jedan kut stavite malo nadjeva i složite tijesto u trokut. Ponavljajte dok ne potrošite sav nadjev i tijesto.

Raširite trokutiće po pripremljenom protvanu i pecite 20 minuta u sredini pećnice, dok trokutići ne budu hruskavi i zlatno-žuti. Poslužite vruće ili na sobnoj temperaturi. Trokutiće možete i sljedeći dan po potrebi kratko podgrijati u mikrovalnoj.

Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

Tangerine and Apple Jam / Pekmez od mandarina i jabuka

Crunch Crunch Away, , , , 2 Comments

My folks gave me a bunch of tangerines during the weekend and I’ve decided to make a small batch of jam. The tangerines I got weren’t organic, so keeping a peel was definitely a big no-no. But if you luck out with the organic fruits, be aware that there are plenty of recipes out there to jam up the peels as well.

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INGREDIENTS:

(Yields 3 jars / 0.67 EUR per jar / 2.00 EUR for all)

1 ½ kilo of tangerines (0.80 EUR)

2 large apples (0.40 EUR)

Juice of 1 lemon (0.40 EUR)

½ cup of water (–)

1 ½ – 2 cups of sugar (0.40 EUR)

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METHOD:

Peel and halve tangerines and pick out any seeds. Peel, core and dice the apples. Place tangerines and apple chunks in a deep pot with lemon juice and water. Simmer on low for about an hour, while stirring occasionally.

Use a potato masher or an immersion blender to mash up the fruits to desired consistency, then add in 1 ½ cups of sugar. Taste for sweetness and adjust sugar amount as needed. Continue to cook to desired thickness for about 30 minutes, up to 1 hour. As the jam thickens, you’ll need to stir more often. Also keep in mind that the jam will thicken additionally as it cools.

Meanwhile, while the jam cooks, wash your jars and lids in hot soapy water, rinse and then leave to air dry. Once the jam is cooked, turn on the oven to 75°C. Distribute jam among the prepared jars and wipe the rims clean with a paper towel. Do not put the lids on for now, but carefully place the filled, open jars in preheated oven for half an hour, so a thin protective film can form on top of the jam. Carefully remove the jars from the oven, seal the lids and leave jam to cool off completely at room temperature, before storing it in a dark and cool place.

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Od svojih sam za vikend dobila brdo mandarina, pa sam odlučila napraviti turu pekmeza da mi ne propadnu. Mandarine koje sam dobila su sigurno bile špricane, tako da nije dolazilo u obzir da iskoristim i koru. Ako vam se posreći i uspijete nabaviti nešpricano voće, imajte na umu da postoji i hrpa recepata za pekmez gdje možete iskoristiti i koru.

SASTOJCI:

(Za 3 teglice / 5,00 kn po teglici / 15,00 kn za sve)

1 ½ kila mandarina (6,00 kn)

2 velike jabuke (3,00 kn)

Sok od 1 limuna (3,00 kn)

½ šalice vode (–)

1 ½ – 2 šalice šećera (3,00 kn)

PRIPREMA:

Ogulite i prerežite mandarine na pola, pa im povadite sjemenke. Ogulite i očistite jabuke od koštica te ih narežite na kockice. Stavite mandarine i komade jabuka u duboki lonac sa limunovim sokom i vodom. Krčkajte na laganoj vatri jedan sat, uz povremeno miješanje.

Sa gnječilicom za krumpir ili štapnim mikserom usitnite voće do željene konzistencije. Dodajte 1 ½ šalicu šećera, kušajte, pa po potrebi još zasladite. Nastavite kuhati pekmez do željene gustoće, još jedno pola sata do 1 sat. Kako se pekmez bude zgušnjavao, morati ćete učestalije miješati. Također, imajte na umu da će se pekmez dodatno zgusnuti kada se ohladi.

U međuvremenu, dok se pekmez kuha, dobro operite teglice i poklopce u vrućoj vodi sa deterdžentom, isperite, te ih ostavite da se posuše na zraku. Kada je pekmez gotov, zagrijte pećnicu na 75°C. Raspodijelite pekmez po čistim teglama i papirnatim ručnikom obrišite grla staklenki. Za sada nemojte stavljati poklopce, već oprezno stavite pune otklopljene tegle u zagrijanu pećnicu na pola sata, kako bi se na pekmezu napravila tanka zaštitna korica. Oprezno izvadite teglice iz pećnice, zatvorite ih i ostavite da se skroz ohlade na sobnoj temperaturi, prije nego što ćete ih uskladištiti na tamnom i hladnom mjestu.

Tangerine and Apple Jam / Pekmez od mandarina i jabuka

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

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For all you folks on a low histamine diet, deserts are probably only a distant memory. Well, here come the cookies that actually taste quite good and are super easy to make. I used a silicone mini muffin tray to keep the cookies in place and ensure an easier clean-up, but you can definitely just dump them on a parchment lined baking tray.

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INGREDIENTS:

(Yields 11 small cookies / 0.12 EUR per cookie / 1.35 EUR for all)

1 large apple, peeled and grated (0.20 EUR)

3 tbsp coconut oil, melted (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp honey (0.27 EUR)

3/4 cup buckwheat flour (0.40 EUR)

2 tbsp shredded coconut (0.07 EUR)

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METHOD:

Preheat oven to 180°C. In a bowl, mix together grated apple, coconut oil, salt and honey. Add in buckwheat flour and stir until uniform. If the mixture appears too thick, feel free to add in a tablespoon of water. Divide the cookie dough between muffin cups, or space out on a parchment lined baking sheet and sprinkle with shredded coconut. Bake for 15-20 minutes, until slightly golden on top.

I can’t tell you how long the cookies will last, because we ate them all right away. 😀

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Za sve vas koji ste na niskohistaminskoj dijeti, deserti su vjerojatno samo stvar daleke prošlosti. E pa imam za vas recept za keksiće koji su fini i super jednostavni za napraviti. Ja sam upotrijebila silikonski kalup za mini mafine kako bi keksići ostali na mjestu i čišćenje bilo brzo, ali naravno da ih možete peći na protvanu obloženom masnim papirom.

SASTOJCI:

(Za 11 malih keksića / 0,91 kn po keksu / 10,01 kn za sve)

1 velika jabuka, oguljena i naribana (1,50 kn)

3 žlice rastopljenog kokosovog ulja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice meda (2,00 kn)

3/4 šalice heljdinog brašna (3,00 kn)

2 žlice ribanog kokosa (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U zdjeli pomiješajte ribanu jabuku, kokosovo ulje, sol i med. Dodajte heljdino brašno i miješajte da sve bude jednolično. Ako vam se smjesa čini pregustom, slobodno dodajte žlicu vode. Podijelite smjesu za kekse među posudicama za mafine, ili ju raširite po protvanu obloženom papirom za pečenje, a keksiće posipajte ribanim kokosom. Pecite 15-20 minuta, dok keksići ne budu zlatno-žuti.

Rado bi vam rekla koliko dugo keksići mogu stajati, ali problem je u tome što smo sve odmah slistili. 😀

Buckwheat Flour Apple Cookies (vegan, low histamine) / Keksići od heljdinog brašna sa jabukama (veganski, niskohistaminski)

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)

Crunch Crunch Away, , , , , , 6 Comments

It started off with a batch of accidentally overcooked beans. I planned to add the cooked beans to a salad, but they ended up so sad looking that I eventually changed my mind about this. However, they seemed perfect for a quick hummus.

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INGREDIENTS:

(Yields 2 cups / 0.68 EUR per cup / 1.36 EUR for all)

2 large onions (0.20 EUR)

½ cup olive oil, divided (0.67 EUR)

3 garlic cloves (0.10 EUR)

2 cups precooked cranberry beans (0.33 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of red pepper flakes (0.01 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Peel and chop up the onion, add 2 tablespoons of olive oil and then saute on low for 30-40 minutes, until caramelized. In the beginning you’ll only need to give an occasional stir, but keep a close eye on the onions towards the end so they do not burn. Be patient and resist the temptation to crank the heat up.

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Once the onions are caramelized, add in minced garlic, rinsed precooked beans, paprika and red pepper flakes, just to heat it all up a bit. Stir for a few minutes, remove from heat and run through a food processor with the remaining oil, salt and pepper. If the paste seems too thick, add in a bit of water. Taste and adjust seasoning and serve chilled with crackers, pita bread, vegetables, in sandwiches or with salads.

Hummus will keep refrigerated for a week, but you can also freeze it for up to a couple of months.

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Sve je počelo sa grahom kojeg sam slučajno prekuhala. Planirala sam ubaciti taj grah u salatu, ali izgledao je tako tužno da sam se na kraju predomislila. Srećom, bio je savršen za brzinski humus.

SASTOJCI:

(Za oko 2 šalice / 5,08 kn po šalici / 10,16 kn za sve)

2 velika luka (1,50 kn)

½ šalice maslinovog ulja (5,00 kn)

3 češnja češnjaka (0,75 kn)

2 šalice skuhanog graha trešnjevca (2,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat čilija u pahuljicama (0,10 kn)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Ogulite i narežite luk, dodajte dvije žlice ulja, pa dinstajte na laganoj vatri 30-40 minuta, dok se luk ne karamelizira. U početku ćete morati samo povremo promiješati, ali prema kraju dobro pazite na luk kako vam ne bi zagorio. Budite strpljivi i oduprite se iskušenju da odfrljite vatru.

Kada se luk karamelizira, dodajte sitno sjeckani češnjak, oprani skuhani grah, slatku papriku i čili, samo da se sve ugrije. Kratko promiješajte, skinite s vatre i sameljite u multipraktiku sa ostatkom ulja, soli i paprom. Ako vam se pasta čini pregusta, dodajte mrvicu vode. Kušajte i prilagodite začine, pa poslužite ohlađeno sa krekerima, pita kruhom, povrćem, u sendvičima ili sa salatama.

Humus će držati u hladnjaku do tjedan dana, a možete ga bez problema i zamrznuti na par mjeseci.

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)