Peppers are everywhere and the smell of them cooking is just too tempting to be ignored. This is my take on traditional stuffed peppers in an attempt to feed a vegetarian boyfriend on a low-histamine diet.
INGREDIENTS:
(Yields 7 stuffed peppers / 0.30 EUR per pepper / 2.07 EUR for all)
7 large bell peppers (0.67 EUR)
1 small onion (0.07 EUR)
2 garlic cloves (0.07 EUR)
1 large carrot (0.07 EUR)
1 small zucchini (0.07 EUR)
Handful of fresh parsley (0.07 EUR)
1 cup precooked rice (0.07 EUR)
Good pinch of salt (0.01 EUR)
Good pinch of freshly ground black pepper (0.01 EUR)
1 tsp sweet Hungarian paprika (0.03 EUR)
1 ball of mozzarella cheese (0.93 EUR)
METHOD:
Preheat oven to 200°C. Wash peppers and remove stem and seeds with a small paring knife, while leaving the rest of the skins intact. Cut mozzarella into 7 equal segments. Wash and finely chop up onion, garlic, carrot, zucchini and parsley, then mix together with rice, salt, pepper and paprika. Using a spoon, place small amount of stuffing in each pepper, add mozzarella slice in the center and then fill up with more stuffing.
Arrange upturned peppers in an oven-safe dish and bake for 45 minutes, until tops are crispy and slightly charred.
Paprike su svuda oko nas, a mirisi koji se šire dok se kuhaju su jednostavno prezamamni da ih se samo tako može zanemariti. Ovo je moj pokušaj da modificiram tradicionalne punjene paprike i nahranim dečka vegetarijanca na niskohistaminskoj dijeti.
SASTOJCI:
(Za 7 punjenih paprika / 2,19 kn po paprici / 15,31 kn za sve)
7 velikih paprika babura (5,00 kn)
1 mali luk (0,50 kn)
2 češnja češnjaka (0,50 kn)
1 velika mrkva (0,50 kn)
1 mala tikvica (0,50 kn)
Pregršt svježeg peršina (0,50 kn)
1 šalica kuhane riže (0,50 kn)
Dobar prstohvat soli (0,01 kn)
Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)
1 žličica slatke crvene paprike (0,25 kn)
1 loptica mozzarelle (7,00 kn)
PRIPREMA:
Zagrijte pećnicu na 200°C. Operite paprike pa im nožićem izdubite peteljke i sjemenke, pazeći da ne oštetite ostatak kože. Narežite mozzarellu na 7 jednakih dijelova. Operite i fino nasjeckajte luk, češnjak, mrkvu, tikvicu i peršin, pa pomiješajte sa rižom, soli, paprom i crvenom paprikom. Žlicom stavite malu količinu nadjeva u papriku, u sredinu stavite komadić mozzarelle, pa onda napunite do kraja papriku sa još nadjeva.
Složite paprike okrenute prema gore u vatrostalnoj posudi i pecite 45 minuta, dok vrhovi ne budu hrskavi i zažareni.
A few months ago I’ve posted a bread recipe which changed my whole perspective on home bread baking. I’m happy to say that I’ve continued to bake bread ever since, using the described technique which includes a water bath in the oven during baking. The results are always so great that bread baking became my favourite form of relaxation.
Furthermore, my bread has been evolving over time. My whole approach now is more relaxed. I go with my instinct and add a bit here and a bit here. And the bread is just getting better and better. So, described below is my perfect bread recipe. Perfect for now, that is. I expect this whole bread adventure to grow, evolve and change even more, as I grow more and more confident in this whole endeavour.
INGREDIENTS:
(Yields 1 loaf / 1.10 EUR)
For the bread:
2 cups warm water (–)
2 tsp active dry yeast (0.27 EUR)
2 tbsp sugar (0.01 EUR)
2 – 2 ½ cups plain white flour, divided (0.17 EUR)
2 cups whole grain flour (0.20 EUR)
1 tsp salt (0.01 EUR)
3 tbsp ground flax seed (0.10 EUR)
3 tbsp sunflower seeds (0.10 EUR)
3 tbsp hulled millet (0.10 EUR)
3 tbsp olive oil (0.13 EUR)
Additional:
Oil for greasing the bowl and the loaf tin (0.01 EUR)
1 cup water for baking (–)
Every bread is different
METHOD:
Take a large mixing bowl and whisk together water with yeast, sugar and 1 tablespoon of plain white flour. Allow to sit for 10-15 minutes until frothy. If the mixture doesn’t bubble, discard and start again with a fresh batch of yeast, as your dough probably won’t rise.
Add 2 cups of plain flour, all whole grain flour, salt, flax seeds, sunflower seeds, millet and olive oil to the frothy yeast mixture and stir with a spoon until shabby dough forms. Dump everything on a clean counter and knead for a few minutes, incorporating a bit more flour as necessary. Dough should be soft and pliable, but not too sticky.
Wash up your mixing bowl, grease with a bit of oil and turn the dough ball around to coat on all sides. While your hands are already greasy, you may as well coat the loaf tin in oil. Cover the dough bowl with a clean kitchen towel and allow the dough to rest for at least 30 minutes and up to a few hours. The resting time always depends on my other activities and what I’m doing. The bread doesn’t mind. We’re friends.
When ready to bake, place a tin pan to the bottom of your oven and preheat oven to 250°C. Gently deflate the dough, give it a few kneads, shape a loaf and gently transfer to greased loaf tin. Sprinkle with a bit of flour, cover again with a kitchen towel and let sit for about 10 minutes, while your oven fully heats up.
Just before baking, using a very sharp knife, make a few incisions on the dough’s surface. Really carefully pour 1 cup of water into the pan you left at the bottom of the oven. Quickly place the bread pan with dough onto the middle rack and bake for 30 minutes until bread is deep golden brown. Do not open the oven door during that time under any circumstance.
After 30 minutes remove bread from the oven and allow it to cool in its tin for about 5 minutes. Carefully remove from tin and allow the bread to completely cool on a rack before digging into it.
Since I am the sole bread eater in our household, I always slice up the whole loaf once it’s completely cool and freeze it sliced in a zip lock bag. Then, when I am in a mood for some bread, I simply toast as much as I feel like eating.
Pred nekoliko mjeseci napisala sam recept koji je skroz promijenio moj pristup pečenju kruha kod kuće. Sa zadovoljstvom mogu reći kako sam od onda nastavila redovito peći kruh, a prema opisanom načinu, tako da u pećnici za vrijeme pečenja bude vodena kupka. Rezultati su svaki puta bili tako dobri da mi je pečenje kruha postalo omiljeni način opuštanja.
Osim toga, moj je kruh s vremenom evoluirao, a moj vlastiti pristup je sada puno opušteniji. Slijedim instinkte pa dodajem malo tu i tamo. A kruh postaje sve bolji i bolji. Pa vam u nastavku dostavljam svoj recept za savršeni kruh. Savršeni za sada. Očekujem da će ova cijela avantura sa kruhom rasti, evoluirati i još se više mijenjati, sve kako bude raslo i moje samopouzdanje u ovom cijelom pothvatu.
SASTOJCI:
(Za 1 štrucu / 8,06 kn)
Za kruh:
2 šalice tople vode (–)
2 žličice suhog kvasca (2,00 kn)
2 žlice šećera (0,05 kn)
2 – 2 ½ šalice glatkog brašna, podijeljene (1,25 kn)
2 šalice integralnog brašna (1,50 kn)
1 žličica soli (0,01 kn)
3 žlice mljevenih sjemenki lana (0,75 kn)
3 žlice suncokretovih sjemenki (0,75 kn)
3 žlice prosa (0,75 kn)
3 žlice maslinovog ulja (0,99 kn)
Dodatno:
Ulje za namastiti posudu i kalup za pečenje (0,01 kn)
1 šalica vode za pečenje (–)
PRIPREMA:
U velikoj posudi razmutite vodu sa kvascem, šećerom i 1 žlicom glatkog brašna. Pustite 10-15 minuta dok ne postane pjenasto. Ako vam smjesa ne bude pjenasta, bacite i počnite ispočetka sa novim kvascem jer vam se tijesto na kraju vjerovatno ne bude dignulo.
Dodajte 2 šalice glatkog brašna, svo integtalno brašno, sol, lan, suncokretove sjemenke, proso i maslinovo ulje u pjenasti kvasac i dobro pomiješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i mijesite par minuta, dodajući po potrebi malo po malo još brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti.
Operite svoju posudu u kojoj ste zamijesili tijesto, namažite sa malo ulja, pa unutra okrećite loptu tijesta dok se ne namasti sa svih strana. Kad su vam ruke već masne, namastite i kalup za pečenje. Pokrijte zdjelu sa tijestom čistom krpom i ostavite da miruje barem 30 minuta, a do nekoliko sati. Ja to vrijeme uvijek prilagodim nekim drugim aktivnostima. Kruhu je to okej. Mi smo frendovi.
Kada ste spremni za pečenje, stavite plehnati protvan na dno pečnice i zagrijte ju na 250°C. Nježno ispuhnite tijesto, kratko promijesite, oblikujte štrucu i nježno ju prebacite u namašćeni kalup. Posipajte sa malo brašna, pokrijte čistom krpom i ostavite da miruje još desetak minuta, dok vam se pećnica skorz ne ugrije.
Netom pred pečenje, jako oštrim nožem par puta zarežite tijesto. Jako, jako pažljivo ulijte šalicu vode u protvan koji ste ostavili na dnu pećnice, pa brzo stavite kruh da se peče 30 minuta na srednjoj rešetki, sve dok ne dobije duboku zlatno-smeđu boju. Ni u kojem slučaju ne otvarajte pećnicu za to vrijeme.
Nakon 30 minuta izvadite kruh iz pećnice i ostavite ga da se 5 minuta hladi u kalupu. Nakon toga ga pažljivo izvadite iz kalupa i pustite da se skroz ohladi na rešetki, prije nego što ćete navaliti na njega.
Pošto sam ja jedini jedač kruha u našem kućanstvu, uvijek cijelu ohlađenu štrucu narežem na šnite i u vrećici smrznem. Onda, kada mi se jede kruh, samo kratko tostiram onoliko šnita koliko mi treba.
This recipe is super simple and would work great for any type of summer barbecue, roast potatoes, tortillas or just as a chips dip. The red bull’s horn peppers are super sweet and meaty, so I’ve decided to take current advantage of the markets bursting with peppers.
INGREDIENTS:
(Yields 2 cups of salsa / 0.93 EUR)
4 large red bull’s horn peppers (0.67 EUR)
1 small onion (0.07 EUR)
3 cloves garlic (0.10 EUR)
Good pinch of salt (0.01 EUR)
Good pinch of freshly ground black pepper (0.01 EUR)
2 tablespoon of finely chopped fresh parsley (0.07 EUR)
METHOD:
Preheat oven to 220°C. Wash and pat dry the peppers, then arrange in a baking dish. Bake for 45 minutes, until charred and blistered. Allow peppers to cool down enough to handle.
Meanwhile, roughly chop up onion and garlic. Pull and discard stems and seeds out of peppers and add to the food processor together with onion, garlic, salt and black pepper. For creamier texture, feel free to peel the skins off peppers before adding to the food processor, but I left the skins on. Pulse to desired consistency, taste and adjust seasoning and stir in chopped parsley.
Serve chilled. The salsa will keep refrigerated in an airtight container for up to a week.
Ovaj je receptić super jednostavan i izvrsno ide uz bilo koji ljetni roštilj, pečene krumpire, tortilje ili kao jednostavni umak uz čips. Crvene paprike roge su baš jako slatke i mesnate, pa sam odlučila iskoristiti činjenicu što ih sada na tržnicama ima na vagone.
SASTOJCI
(Za 2 šalice umaka / 6,81 kn)
4 velike crvene paprike roge (5,00 kn)
1 mali luk (0,50 kn)
3 češnja češnjaka (0,75 kn)
Dobar prstohvat soli (0,01 kn)
Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)
2 žlice fino nasjeckanog svježeg peršina (0,50 kn)
PRIPREMA:
Zagrijte pećnicu na 220°C. Operite i posušite paprike, pa ih raširite po posudi za pečenje. Pecite 45 minuta, dok ne budu tamne i napuhane. Pustite da se paprike ohlada da ih možete dirati rukama.
U međuvremenu, grubo narežite luk i češnjak. Izvucite i bacite peteljke i sjemenke iz paprika, pa ih ubacite u multipraktik sa lukom, češnjakom, soli i paprom. Za kremastiju teksturu slobodno ogulite kožu sa paprika prije nego ih stavite u multipraktik, ali ja sam ih samljela skupa sa kožom. Pulsirajte do željene gustoće, kušajte i prilagodite začine, te umiješajte nasjeckani peršin.
Poslužite ohlađeno. Umak će držati u hladnjaku u hermetički zatvorenoj posudi do tjedan dana.
If only the summer could last forever, with its abundance of fresh produce, colours, smells and tastes. And the sunshine. Ah… I wanna enjoy the Summer to the max while it’s still here, but I also wanna enjoy a pizza. So here’s a delicious summer pizza for you all!
INGREDIENTS:
(Yields 1 large pizza / 1.56 EUR)
For the dough:
½ tsp active dry yeast (0.07 EUR)
1 tsp sugar (0.01 EUR)
¾ cup warm water (–)
1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)
1 ½ cup whole-wheat flour (0.13 EUR)
2 tbsp olive oil + more for greasing the bowl (0.10 EUR)
½ tsp salt (0.01 EUR)
For the pizza topping:
2 large zucchini (0.40 EUR)
Good pinch of salt (0.01 EUR)
Pinch of freshly ground black pepper (0.01 EUR)
½ cup of hard, finely grated cheese (0.67 EUR)
1 tsp dried oregano (0.07 EUR)
Additional:
A bit of oil for greasing the baking tray (0.01 EUR)
METHOD:
To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either and that would suck.
Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto a clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not too sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.
While you’re waiting for the dough to rise, wash and grate your zucchini. Mix with salt and leave in a colander to drain. You wanna get as much water out of that zucchini as humanly possible.
When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even, so just pinch the dough together should you need to patch up any holes. Omitting the rolling rends a super fluffy and puffy finished pizza.
Press any excess liquid with your hands out of the grated zucchini and scatter on top of the dough. Sprinkle with black pepper, grated cheese and oregano and bake for 10-15 minutes in the middle rack, until crispy and golden. Serve immediately.
Ah, kada bi ljeto moglo trajati vječno sa svojim obiljem svježe hrane, boja, mirisa i okusa. I svo to sunce. Ah… Želim maksimalno uživati u ljetu dok još uvijek traje, ali želim i jednu pizzu. Pa vam evo jedan recept za savršenu ljetnu pizzu.
2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)
½ žličice soli (0,01 kn)
Dodaci za pizzu:
2 velike tikvice (3,00 kn)
Dobar prstohvat soli (0,01 kn)
Prstohvat svježe mljevenog crnog papra (0,05 kn)
½ šalice tvrdog, fino naribanog sira (5,00 kn)
1 žličica sušenog origana (0,50 kn)
Dodatno:
Malo ulja za namastiti protvan za pečenje (0,05 kn)
PRIPREMA:
Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti, a to bi bilo koma.
Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.
Dok čekate da se tijesto digne, operite i naribajte tikvice. Pomiješajte sa soli i ostavite u cjediljki. Željite da u tikvici na kraju ostane što manje vode.
Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte tako da tijesto stisnete skupa. Ovako, bez valjka, će vam pizza na kraju biti puno prhkija i pufastija.
Rukama iz tikvica iscijedite što više vode pa ih raštrkajte po tijestu. Posipajte sa paprom, naribanim sirom i origanom, pa pecite 10-15 minuta u sredini pećnice, dok pizza ne bude hruskava i zlatno-žuta. Odmah poslužite.
Can you tell that I’ve been on a Chinesefood kick lately? But I wasn’t happy until I’ve made this soup, as I’ve been craving it for weeks. Weeks, I tell you!
Of course, there is nothing better than to have a piping hot, spicy soup on an average summer day. So naturally, I’ve cooked up a batch to feed an army. Or, you know, just me, for a week. Because I’m greedy and this soup is so delicious that I just don’t wanna share.
INGREDIENTS:
(Yields 8 serving / per serving / for all)
2 tbsp oil
1 large onion
3 large carrots
250 g block of smoked tofu
5 large shiitake mushrooms
8 cups of chicken broth
1 tsp dried chili flakes
¼ cup soy sauce
1 tbsp toasted sesame oil
½ cup apple cider vinegar
½ cup corn starch
½ cup warm water
2 eggs
Handful of chopped green onions or chives for serving
METHOD:
Wash, peel and finely dice onion, carrots and tofu. Cut the mushrooms into thin strips. Add oil and diced onion to a large pot and saute on high heat until translucent. Add in diced carrot and tofu and cook for a few minutes to soften. Throw in mushrooms, broth, chili, soy sauce and sesame oil and bring to a boil. Reduce heat and simmer for 15 minutes, then add in vinegar.
Completely dissolve corn starch in warm water and then slowly pour into soup, while stirring constantly. This will prevent large blobs of corn starch from forming. Continue stirring while the soup thickens to desired consistency for another minute or two and then remove from heat. Also note that your soup will additionally thicken as it cools. Whisk the eggs in a small bowl and pour into soup in a slow stream, while you gently stirring it.
Taste and adjust seasoning. Serve sprinkled with a bit of chopped green onions or chives. This soup refrigerates and reheats splendidly.
Jeste li primjetili da se u zadnje vrijeme ubijam u kineskojklopi? Ali nisam bila skroz sretna dok nisam smućkala i ovu juhu, jer mi se jela već tjednima. Da, da, tjednima!
Naravno, nema bolje stvari od tanjura kipuće i ljute juhe na posječni ljetni dan. Tako da sam, naravno, skuhala lonac dovoljno veliki za nahraniti vojsku. Ili, samo sebe, jedno tjedan dana. Zato jer sam pohlepna i ova juhica je tako fina da ju odbijam dijeliti.
SASTOJCI:
(Za 8 porcija / 6,99 kn po porciji / 55,93 kn za sve)
2 žlice ulja (0,20 kn)
1 veliki luk (0,75 kn)
3 velike mrkve (1,50 kn)
250 g dimljenog tofua (18,00 kn)
5 velikih shii taka (10,00 kn)
8 šalica pilećeg temeljca (14,48 kn)
1 žličica sušenog čilija u pahuljicama (0,50 kn)
¼ šalice soja sosa (2,50 kn)
1 žlica tostiranog sezamovog ulja (1,00 kn)
½ šalice jabučnog octa (0,50 kn)
½ šalice kukuruznog škroba (1,50 kn)
½ šalice tople vode (–)
2 jaja (3,00 kn)
Pregršt nasjeckanog mladog luka ili vlasca za posluživanje (2,00 kn)
PRIPREMA:
Operite, ogulite i sitno nasjeckajte luk, mrkve i tofu. Gljive narežite na tanke trakice. Stavite ulje u veliki lonac i na jakoj vatri prodinstajte luk dok ne postane staklast. Dodajte narezane mrkvu i tofu i kratko prokuhajte da omekšaju. Ubacite unutra gljive, temeljac, čili, soja sos i sesamovo ulje te pustite da zavrije. Smanjite temperaturu i krčkajte 15 minuta, pa dodajte ocat.
Dobro rastopite kukuruzni škrob u toploj vodi i polako dolijevajte u juhu uz neprekidno miješanje, kako se ne bi napravile velike grude škroba. Nastavite miješati dok se juha ne zgusne do željene konzistencije još koju minutu, pa maknite s vatre. Imajte na umu kako će se juha još dodatno zgusnuti kako se bude hladila. Razmutite jaja u maloj zdjelici, pa u tankom mlazu uz nježno miješanje ulijevajte u juhu.
Kušajte i prilagodite začine. Poslužite posipano sa malo nasjeckanog mladog luka ili vlasca. Ova juha se super drži u frižideru i podgrijava.
Despite the weather being so hot and humid lately, I’ve been craving spicy foods like crazy. Obviously, I enjoy sweating all the time. 😀
This salad is super simple, keeps in fridge for days and is even better on the second day, when the cabbage gets juicy and all the flavours have enough time to mingle. Also, one head of cabbage yields a mountain of salad that can feed an army. You have been warned.
INGREDIENTS:
(Yields at least 6 servings / 0.12 EUR per serving / 0.72 EUR for all)
For the dressing:
½ cup apple cider vinegar (0.07 EUR)
1 tbsp sugar (0.01 EUR)
½ tsp salt (0.01 EUR)
½ tsp dried chili flakes (0.03 EUR)
For the salad:
1 small head of cabbage (0.40 EUR)
3 large carrots (0.20 EUR)
METHOD:
In a small saucepan whisk together vinegar, sugar, salt and chili flakes. Bring to a boil, remove from heat and stir until sugar and salt have completely dissolved. Allow to sit for a few minutes so that chilli flakes infuse the vinegar mixture. Depending on strength of your chili and your personal preferences regarding spicy food, you might want to adjust the chili amount. Mine was mouth-scorching hot, so ½ a teaspoon was more than enough.
Meanwhile, wash the veggies, peel and grate carrots and thinly slice the cabbage. You can help yourself out with mandolin if you have one. Toss together with dressing and serve chilled. This salad keeps fantastic for days when stored in fridge in an airtight container.
Usprkos tome što je vrijeme u zadnje vrijeme vruće i sparno, meni se jede ljuta hrana kao nikad. Očito je da se volim prekomjerno i neprekidno znojiti. 😀
Ova salata je super jednostavna, može u frižideru stajati danima, a još je finija idući dan, kada kupus malo omekša i svi sastojci su imali vremena da malo prominglaju. Također, jedna glavica kupusa biti će vam dosta za brdo salate kojom možete nahraniti vojsku. Tek toliko da vas upozorim.
SASTOJCI:
(Za barem 6 porcija / 0,89 kn po porciji / 5,31 kn za sve)
Za dressing:
½ šalice jabučnog octa (0,50 kn)
1 žlica šećera (0,05 kn)
½ žličice soli (0,01 kn)
½ žličice sušenog čilija u pahuljicama (0,25 kn)
Za salatu:
1 mala glavica kupusa (3,00 kn)
3 velike mrkve (1,50 kn)
PRIPREMA:
U malom lončiću pomiješajte ocat, šećer, sol i čili. Pustite da zavrije, skinite s vatre i promiješajte da se šećer i sol do kraja rastope. Pustite da sve odstoji par minuta da pahuljice čilija puste okus u ocat. Ovisno o tome koliko vam je čili ljut i kakve su vam osobne preference, prilagodite količinu čilija. Moj je bio toliko ljut da pali usta, pa je ½ žličice bilo sasvim dovoljno.
U međuvremenu operite povrće, ogulite i naribajte mrkvu i tanko narežite kupus. Možete sipomoći sa mandolinom, ako ju imate. Sve pomiješajte sa dresingom i poslužite ohlađeno. Ova salata se danima super drži u frižideru ako ju čuvate u hermetički zatvorenoj posudi.
Today is my mom’s birthday (Happy birthday, mom! ❤ :* ) and she asked if I’d make her a cheesecake that she could take to work for her co-workers. Of course I obliged, but I decided that she also needs a chocolate cake to have on her. I secretly sneaked beetroot in there, making it a bit healthier and not so decadent.
I’ve tested this recipe on my own co-workers a week prior. Sure enough, none could tell there was a beetroot hiding in there and all praised the cake to be very tasty.
INGREDIENTS:
(2.41 EUR)
2 medium sized beetroots, cooked and peeled (0.27 EUR)
2 eggs (0.40 EUR)
1 tsp pure vanilla extract (0.03 EUR)
½ cup yogurt (0.13 EUR)
3 tbsp butter, melted (0.30 EUR)
1 cup all-purpose flour (0.07 EUR)
4 tbsp caster sugar (0.13 EUR)
4 tablespoons raw cacao powder (0.27 EUR)
½ tsp baking powder (0.01 EUR)
½ tsp baking soda (0.01 EUR)
Pinch of salt (0.01 EUR)
3 rows of dark chocolate, chopped into smaller pieces (0.67 EUR)
Oil or butter for greasing the pan (0.01 EUR)
METHOD:
Preheat oven to 170°C. Coat a shallow baking pan with oil or butter and set aside. Blitz beetroot in a food processor. Add in eggs, vanilla and yogurt and pulse until creamy. Finally pour in melted butter, then pulse to incorporate.
In a bowl, whisk together flour, sugar, cacao powder, baking powder, baking soda and salt. Pour wet ingredients over dry ones and stir until no lumps remain. Transfer batter into a prepared pan and scatter chocolate chunks on top. You can also press the chocolate a bit into the batter.
Bake the cake for 30 minutes, until skewer inserted inside comes out mostly clean. Serve chilled, or at room temperature, along a scoop of vanilla ice cream or whipped cream and with some fresh berries.
Danas je mojoj mami rođendan (Sretan rođendan, mama! ❤ :*), pa me zamolila da joj napravim čizkejk da počasti kolege na poslu. Naravno da sam prihvatila, ali sam zaključila da joj za svaki slučaj treba i čokoladni kolač. Potajno sam u njega podmetnula ciklu, da bude mrvicu zdraviji i malo manje dekadentan.
Ovaj sam recept prošli tjedan isprobala na svojim vlastitim kolegama. Nitko nije ni posumnjao da se u kolaču skriva cikla i svi su ga nahvalili da je jako ukusan.
SASTOJCI:
(17,12 kn)
2 cikle srednje veličine, skuhane i oguljene (2,00 kn)
2 jaja (3,00 kn)
1 žličica ekstrakta od vanilije (0,20 kn)
½ šalice jogurta (1,00 kn)
3 žlice maslaca, rastopljene (2,25 kn)
1 šalica glatkog brašna (0,50 kn)
4 žlice šećera u prahu (1,00 kn)
4 žlice sirovog kakao praha (2,00 kn)
½ žličice praška za pecivo (0,05 kn)
½ žličice sode bikarbone (0,01 kn)
Prstohvat soli (0,01 kn)
3 reda tamne čokolade, nasjeckane na manje komadiće (5,00 kn)
Ulje ili maslac za namastiti posudu za pečenje (0,10 kn)
PRIPREMA:
Zagrijte pećnicu na 170°C. Namastite plitku posudu za pečenje i stavite na stranu. Usitnite ciklu u multipraktiku. Dodajte jaja, vaniliju i jogurt pa propulsirajte da sve bude kremasto. Na kraju dolijte rastopljeni maslac pa pulsirajte da se sve sjedini.
U zdjeli pomiješajte brašno, šećer, kakao, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i miješajte dok ne nestanu sve grudice. Preselite smjesu u pripremljenu posudu za pečenje te po vrhu raštrkajte komadiće čokolade. Također možete i malo utisnuti čokoladu u smjesu.
Pecite kolač 30 minuta, dok štapić umetnut u kolač ne izađe skoro sasvim čist. Poslužite ohlađeno ili na sobnoj temperaturi, skupa sa sladoledom od vanilije ili šlagom i svježim bobičastim voćem.
I’ve figured that I haven’t posted a muffin recipe in a while. Obviously, that better change because everyone needs a good muffin in their lives. Plus, I’ve been eyeing a sad grapefruit that’s been sitting on my counter for quite some time.
Before we start baking, just a small note regarding sweetness. My grapefruit was already on a pretty sweet side, so I’ve figured 3 tablespoons of honey would suffice. For a bitter grapefruit, you might want to increase the honey amount.
Also, I’ve used a combination of regular and tiny muffin moulds, but the recipe below is for regular-sized muffins.
INGREDIENTS:
(Yields 12 regular sized-muffins / 0.24 EUR per muffin / 2.86 EUR for all)
4 tbsp butter (0.40 EUR)
3 tbsp honey (0.40 EUR)
2 eggs (0.40 EUR)
Juice from 1 large grapefruit – about 1 cup (0.67 EUR)
1 tsp pure vanilla extract (0.03 EUR)
2 cups all-purpose flour (0.13 EUR)
2 tbsp ground flax seed (0.13 EUR)
1 tsp baking powder (0.01 EUR)
½ tsp baking soda (0.01 EUR)
Pinch of salt (0.01 EUR)
3 tbsp slivered or crushed almonds (0.67 EUR)
METHOD:
Preheat oven to 200°C. If using a tin muffin mould, line it with paper cups or lightly grease. For silicone moulds skip this step. In a small saucepan melt butter and honey. Whisk together eggs, grapefruit juice and vanilla, pour in melted butter and honey mixture, then stir to incorporate.
In a large bowl whisk together flour, flax seed, baking powder, baking soda and salt. Pour wet ingredients over dry ones and stir until just combined. Distribute the batter among prepared muffin moulds, sprinkle with almonds and bake for 20 minutes until puffy and golden.
Allow muffins to cool for about 10 minutes before removing from the moulds. Serve warm or at room temperature.
Shvatila sam da nisam već sto godina postala recept za mafine. Očito je da se to treba pod hitno promijeniti jer svima nam u životu treba dobar mafin. Osim toga, imala sam doma jedan tužni grejp sa kojim sam očijukala već neko vrijeme.
Prije nego što se bacimo na pečenje, samo jedna mala napomena što se tiče slatkoće. Moj je grejp bio već poprilično sladak, pa su radi toga 3 žlice meda bile sasvim dovoljne. Za gorkiji grejp bi bilo dobro povećati količinu meda.
Također, ja sam kombinirala kalupe za mafine normalne veličine sa mini kalupima, ali niže je recept samo za normalne mafine.
SASTOJCI:
(Za 12 mafina normalne veličine / 1,78 kn po mafinu / 21,42 kn za sve)
4 žlice maslaca (3,00 kn)
3 žlice meda (3,00 kn)
2 jaja (3,00 kn)
Sok od jednog velikog grejpa – oko 1 šalica soka (5,00 kn)
1 žličica ekstrakta od vanilije (0,20 kn)
2 šalice glatkog brašna (1,00 kn)
2 žlice mljevenih sjemenki lana (1,00 kn)
1 žličica praška za pecivo (0,10 kn)
½ žličice sode bikarbone (0,01 kn)
Prstohvat soli (0,01 kn)
3 žlice nasjeckanih ili mljevenih badema (5,00 kn)
PRIPREMA:
Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe, obložite ih sa papirnatim košaricama ili lagano namastite. Za silikonske kalupe preskočite ovaj korak. U malom lončiću rastopite maslac i med. Razmutite jaja sa sokom od grejpa i vanilijom, ulijte unutra rastopljeni med i maslac, pa dobro promiješajte.
U velikoj zdjeli pomiješajte brašno, lan, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, te kratko miješajte, tek toliko da se sve sjedini. Raspodijelite smjesu po pripremljenim kalupima, posipajte bademe po vrhu i pecite 20 minuta da mafini budu pufasti i zlatni.
Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa. Poslužite tople ili na sobnoj temperaturi.
Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!
Just kidding. We’re not using that.
It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.
Now onto the sauce.
INGREDIENTS:
(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)
For the sauce:
3 tbsp soy sauce (0.20 EUR)
1 tsp toasted sesame oil (0.07 EUR)
¼ tsp of cayenne pepper (0.02 EUR)
3 tbsp corn starch (0.10 EUR)
½ cup warm water (–)
For the stir-fry:
½ of large chicken breast (1.33 EUR)
Good pinch of salt (0.01 EUR)
Good pinch of freshly ground black pepper (0.01 EUR)
3 tbsp oil, divided (0.04 EUR)
4 garlic cloves (0.13 EUR)
3 carrots (0.20 EUR)
1 large bell pepper (0.27 EUR)
1 large onion (0.10 EUR)
1 large zucchini (0.27 EUR)
METHOD:
Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.
Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.
Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.
Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.
Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.
Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!
Šalim se. Nećemo to koristiti.
Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.
Sad idemo na umak.
SASTOJCI:
(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)
Za umak:
3 žlice soja sosa (1,50 kn)
1 žličica tostiranog sezamovog ulja (0,50 kn)
¼ žličice kajenskog papra (0,13 kn)
3 žlice kukuruznog škroba (0,75 kn)
½ šalice tople vode (–)
Za stir-fry:
½ velikih pilećih prsa (10,00 kn)
Dobar prstohvat soli (0,01 kn)
Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)
3 žlice ulja, podijeljene (0,30 kn)
4 češnja češnjaka (1,00 kn)
3 mrkve (1,50 kn)
1 velika paprika babura (2,00 kn)
1 veliki luk (0,75 kn)
1 velika tikvica (2,00 kn)
PRIPREMA:
Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.
Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.
Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.
Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.
Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.
What if I told you that you can totally change things around and upgrade the plain old boring rice into something exciting and fragrant in literally no time and with minimal expense? Even if you like your rice plain, this recipe will brighten your rice eating experience. Trust me, you really should try this out.
INGREDIENTS:
(Yields 4 servings / 0.21 EUR per serving / 0.82 EUR for all)
2 cups rice (0.40 EUR)
3 cups water (–)
Pinch of salt (0.01 EUR)
2 tbsp shredded or thinly sliced coconut (0.07 EUR)
Juice from 1 lime (0.27 EUR)
2 tbsp fresh chopped parsley (0.07 EUR)
METHOD:
Add rice, water, salt, coconut and lime juice to a pot over high heat. Bring to a rolling boil and cook with the lid cracked open for 15 minutes on low. There is no need to stir the rice, just make sure that your heat is on low. Remove from heat, stir in parsley and let it sit covered for additional 5 minutes. Fluff the rice up with a fork and serve. This also reheats and freezes great.
Jeste li znali da običnu dosadnu rižu možete promijeniti u nešto uzbudljivo i aromatično sa gotovo nikakvim trudom i uz minimalni trošak? Čak i ako volite najobičniju rižu, ovaj će vam receptić podignuti cijelo iskustvo jedenja riže. Vjerujte mi, ovo definitivno teba isprobati.
SASTOJCI:
(Za 4 porcije / 1,50 kn kn po porciji / 6,01 kn za sve)
2 šalice riže (3,00 kn)
3 šalice vode (–)
Prstohvat soli (0,01 kn)
2 žlice ribanog ili tanko narezanog kokosa (0,50 kn)
Sok od 1 limete (2,00 kn)
2 žlice svježeg nasjeckanog peršina (0,50 kn)
PRIPREMA:
Dodajte rižu, vodu, sol, kokos i limetu u lonac na jaku vatru. Pustite da zavrije, pa kuhajte 15 minuta sa odškrinutim poklopcem na niskoj vatri. Nema potrebe da rižu miješate, samo pazite da vam je vatra slaba. Skinite s vatre, umiješajte peršin i pustite da odstoji poklopljeno još 5 minuta. Viljuškom raštrkajte rižu i poslužite. Riža se također dobro podgrijava i smrzava.
Crunch Crunch Away 