recipes

Upside-Down Clementine Cake / Naopaki kolač sa klementinama

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

INGREDIENTS:

(Yields 1 medium sized cake / 2.64 EUR)

For the cake batter:

2 cups plain all purpose flour (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

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

2/3 cups sugar (0.03 EUR)

2 large eggs (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

1 tbsp freshly grated lemon zest (0.27 EUR)

1 cup yogurt (0.40 EUR)

For the bottom of the pan:

1 tbsp butter, divided (0.07 EUR)

2 tbsp sugar (0.01 EUR)

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

METHOD:

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

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

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

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

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

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

SASTOJCI:

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

Za smjesu:

2 šalice oštrog pšeničnog brašna (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

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

2/3 šalice šećera (0,25 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

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

1 šalica jogurta (3,00 kn)

Za dno kalupa:

1 žlica maslaca, podijeljena (0,50 kn)

2 žlice šećera (0,10 kn)

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

PRIPREMA:

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

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

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

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

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

Upside-Down Clementine Cake / Naopaki kolač sa klementinama

Baked Beans / Zapečeni grah

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

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

INGREDIENTS:

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

1 large onion, finely diced (0.10 EUR)

½ cup finely diced bacon (0.67 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3 garlic cloves, minced (0.09 EUR)

1 can beans, drained (0.67 EUR)

2/3 cup tomato paste (0.27 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Pinch of chili flakes (0.03 EUR) IMGP4627

METHOD:

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

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

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

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

SASTOJCI:

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

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

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

1 žličica suncokretovog ulja (0,05 kn)

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

1 konzerva graha, ocijeđenog (5,00 kn)

2/3 šalice pasirane rajčice (2,00 kn)

1 žličica slatke paprike (0,25 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

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

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

Baked Beans / Zapečeni grah

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

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

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INGREDIENTS:

(Yields 1 small loaf / 3.02 EUR per loaf)

3 small overripe bananas (0.53 EUR)

1 cup applesauce (0.40 EUR)

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

2 tbsp ground flax seed (0.07 EUR)

2 cups whole grain buckwheat flour (1.20 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 medium sized apple (0.13 EUR)

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METHOD:

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

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

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

SASTOJCI:

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

3 male prezrele banane (4,00 kn)

1 šalica pirea od jabuke (3,00 kn)

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

2 žlice mljevenih sjemenki lana (0,50 kn)

2 šalice integralnog heljdinog brašna (9,00 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 srednja jabuka (1,00 kn)

PRIPREMA:

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

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

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

Beefy Shepherd’s Pie / Juneća pastirska pita

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

INGREDIENTS:

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

For meaty part:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo minced beef (7.33 EUR)

3 garlic cloves, minced (0.10 EUR)

3 large carrots, diced (0.10 EUR)

1 cup frozen peas (0.53 EUR)

½ cup white wine (0.67 EUR)

1 cup beef stock (0.33 EUR)

2 tablespoons tomato concentrate (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Handful of fresh parsley, finely chopped (0.27 EUR)

For mashed potatoes:

1 kilo potatoes (0.67 EUR)

3 tbsp butter (0.40 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR) IMGP4560

METHOD:

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

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

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

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

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

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

SASTOJCI:

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

Za mesni dio:

1 žlica suncokretovog ulja (0,10 kn)

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

1 kg mljevene junetine (55,00 kn)

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

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

1 šalica smrznutog graška (4,00 kn)

½ šalice bijelog vina (5,00 kn)

1 šalica goveđeg temeljca (2,50 kn)

2 žlice koncentrata rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

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

Za pire krumpir:

1 kg krumpira (5,00 kn)

3 žlice maslaca (3,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

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

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

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

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

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

Beefy Shepherd’s Pie / Juneća pastirska pita

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

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

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

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

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

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INGREDIENTS:

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

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

2 cups rolled oats (0.40 EUR)

5 tsp ground flax seed (0.07 EUR)

5 tsp honey (0.27 EUR)

½ cup raisins (0.27 EUR)

½ cup roughly chopped walnuts (0.67 EUR)

1 cup frozen blueberries (1.33 EUR)

 IMGP4583

METHOD:

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

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

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

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

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

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

SASTOJCI:

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

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

2 šalice zobenih pahuljica (3,00 kn)

5 žličica mljevenih sjemenki lana (0,50 kn)

5 žličica meda (2,00 kn)

½ šalice grožđica (2,00 kn)

½ šalice grubo nasjeckanih oraha (5,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

PRIPREMA:

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

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

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

Burrito Bowls / Burito zdjelice

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

INGREDIENTS:

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

For the meaty sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

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

4 garlic cloves, minced (0.13 EUR)

3 large carrots, diced (0.10 EUR)

3 bell peppers, diced (1.33 EUR)

1 can beans (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp crushed red pepper flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 can corn (0.80 EUR)

Handful fresh parsley, roughly chopped (0.27 EUR)

To assemble the bowls:

1 cup grated cheese (0.67 EUR)

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

1 cup lettuce, roughly chopped (0.27 EUR)

2 tomatoes, diced (0.67 EUR)

½ cup sour cream (0.27 EUR)

 IMGP4592

METHOD:

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

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

 IMGP4599

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

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

IMGP4595

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

SASTOJCI

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

Za mesni umak:

1 žlica suncokretovog ulja (0,10 kn)

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

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

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

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

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

1 konzerva graha (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 žličica soli (0,01 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

1 konzerva kukuruza (6,00 kn)

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

Za složiti zdjelice:

1 šalice naribanog sira (5,00 kn)

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

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

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

½ šalice kiselog vrhnja (2,00 kn)

PRIPREMA:

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

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

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

Burrito Bowls / Burito zdjelice

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

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

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

INGREDIENTS:

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

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

1-2 cups water, divided (–)

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of crushed red hot pepper flakes (0.03 EUR)

 IMGP4609

METHOD:

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

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

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

 IMGP4610

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

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

SASTOJCI:

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

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

1-2 šalice vode, podijeljene (–)

1 žlica suncokretovog ulja (0,01 kn)

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

Prstohvat soli (0,01 kn)

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

PRIPREMA:

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

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

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

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

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

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I love cooking with smoked pork bones because they are incredibly cheap and give fantastic smoky flavor. My butcher also sells bones that have quite a bit of meat on them, so with a little hassle you get a really affordable, satisfying meal. I usually toss smoked bones into stews and similar soupy dishes, but this time decided to throw them in a pot with barley and vegetables, to make a thick, risotto-like one pot dish.

Also, I got really lucky and scored bones which were on sale, so it was double win for me.

IMGP4572

INGREDIENTS:

(Yields 8 servings / 0.43 EUR per serving / 3.40 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 large carrots (0.13 EUR)

2 parsley roots (0.27 EUR)

½ small celeriac root (0.27 EUR)

3 garlic cloves (0.09 EUR)

2 cups barley (0.67 EUR)

2 tbps tomato paste (0.13 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Bunch of fresh parsley leaves (0.13 EUR)

Bunch of fresh celeriac leaves (0.13 EUR)

1 kilo of smoked pork bones (1.33 EUR)

6-8 cups water (–)

IMGP4580

METHOD:

Finely dice all the vegetables. In a colander, wash barley under running water. Chop pork bones into 6-8 smaller chunks (you can also ask your butcher to do this for you).

In a deep pot, saute diced onion with olive oil on high heat for about 5 minutes, until translucent. Add in diced carrot, parsley root, celeriac root and garlic, giving everything a good stir. Cook for about 5 minutes, stirring occasionally. Add in barley, paprika, black pepper, chopped parsley and celeriac leaves, then stir to combine. Nest pork bones in with the barley. Pour water so everything is mostly submerged, bring to boil and cook on low with lid cracked open for 45 minutes. Occasionally check on the dish and gently scrape barley from the bottom of the pot and add more water if necessary.

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After 45 minutes turn the heat off, remove bones and let them cool enough to handle. Pick the meat from the bones, return meat to barley pot and stir everything well, discarding the clean bones. Now taste the dish for seasoning and adjust as necessary. Mine didn’t need any salt at all, the bones were salty enough. You might also want to add a bit more water, if the dish appears too thick, as barley keeps absorbing water all the time.

Serve with a nice green salad and enjoy!

Volim kuhati sa suhim svinjskim kostima jer su jako jeftine a jelu daju fantastičnu aromu dima. Moj mesar prodaje kosti na kojima uvijek bude dosta mesa, tako da sa malo truda uvijek dobijem jeftino a ukusno jelo. Obično suhe kosti ubacim u variva i slična jušna jela, ali sam se ovoga puta odlučila dodati ih u lonac sa ječmom i povrćem, da dobijem gusto jelo slično rižotu, koje se kuha u jednom loncu.

Također, uspjela sam naletiti na suhe kosti na sniženju, pa je ovo za mene bila dvostruka pobjeda.

SASTOJCI:

(Za 8 porcija / 3,20 kn po porciji / 25,56 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 velike mrkve (1,00 kn)

2 korjena peršina (2,00 kn)

½ male glavice celera (2,00 kn)

3 češnja češnjaka (0,70 kn)

2 šalice ječma (5,00 kn)

2 žlice pasirane rajčice (1,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg lišća peršina (1,00 kn)

Pregršt svježeg lišća celera (1,00 kn)

1 kg suhih svinjskih kostiju (10,00 kn)

6-8 šalica vode (–)

PRIPREMA:

Sitno narežite svo povrće. U cjedilu pod tekućom vodom operite ječam. Nasijecite suhe kosti na 6-8 manjih komada (možete zamoliti i vašeg mesara da vam to napravi).

U dubokom loncu, na jakoj vatri, dinstajte luk na maslinovom ulju oko 5 minuta, dok ne postane staklast. Dodajte narezane mrkvu, korjen peršina, korjen celera i češnjak pa sve dobro promiješajte. Dinstajte oko 5 minuta, povremeno miješajući. Ubacite ječam, crvenu papriku, papar, nasjeckano lišće peršina i celera pa sve izmiješajte. Ugnijezdite unutra komade kostiju. Prelijte vodom, tako da sve uglavnom bude potopljeno, pričekajte da zakipi, pa onda smanjite vatru na nisko i kuhajte sa odškrinutim poklopcem 45 minuta. Povremeno provjerite jelo i nježno postružite ječam sa dna lonca, a po potrebi dodajte malo vode.

Nakon 45 minuta ugasite vatru, izvadite kosti i pustite da se malo ohlade. Skinite meso sa kostiju, pa meso umiješaje u lonac s ječmom, a kosti bacite. Sada probajte jelo i prilagodite začine. Ja nisam morala uopće soliti, jer su kosti bile već dovoljno slane. Možda ćete morati dodati i još malo vode ako vam se jelo čini pregustim, jer ječam upija puno tekućine.

Poslužite sa velikom zelenom salatom i uživajte!

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

Blueberry Banana Muffins / Mafini od banane i borovnice

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Banana bread, with all its numerous variations, is one of my favorite cakes to make. It’s simple, quick and very flexible. Whenever I have a few overripe bananas at hand and a handful of random ingredients left over from another recipe, I know just what to do.

INGREDIENTS:

(Yields 12 regular sized muffins / 0.26 EUR per muffin / 3.10 EUR for all)

2 large overripe bananas (0.53 EUR)

2 large eggs (0.40 EUR)

½ cup yogurt (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

¼ butter, melted (0.40 EUR)

2 cups plain white flour (0.15 EUR)

1/3 cup sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup frozen blueberries (1.33 EUR)

IMGP4370 METHOD:

Preheat oven to 200°C. If using tin muffin molds, lightly coat them with oil. Skip this step if using silicone muffin molds. In a medium bowl, mash bananas using a potato masher or a fork until smooth. Whisk in eggs, yogurt and vanilla. Finally whisk in melted butter until fully combined.

IMGP4372

In a larger bowl, whisk together flour, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix with a spatula until just combined. Gently fold in frozen blueberries and divide the dough between muffin molds.

Bake muffins for 20 minutes, until tops become golden. Allow muffins to cool for five minutes in their molds, before removing.

IMGP4369

Kruh od banane, sa svim svojim bezbrojnim varijacijama, jedan je od meni najdražih kolača za peći. Jednostavan je, brz i jako fleksibilan. Kad god imam prezrele banane pri ruci, sa još pregrštom ostataka iz nekih drugih recepata, znam što mi je činiti.

SASTOJCI:

(Za 12 mafina standardne veličine / 1,92 kn po mafinu / 23,07 kn za sve)

2 velike prezrele banane (4,00 kn)

2 jaja (3,00 kn)

½ šalice jogurta (1,50 kn)

1 žličica ekstrakta vanilije (0,20 kn)

¼ šalice maslaca, rastopljenog (3,00 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

1/3 šalice šećera (0,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica smrznutih borovnica (10,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, namastite ih sa malo ulja. Preskočite ovaj korak ako koristite silikonske kalupe. U srednjoj zdjeli zgnječite banane gnječilicom za krumpir ili viljuškom u glatku kašu. Umiješajte jaja, jogurt i vaniliju. Na kraju dodajte rastopljeni maslac i miješajte dok se ne sjedini.

U većoj zdjeli pomiješajte brašno, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, pa špatulom kratko miješajte da postane jednolično. Na kraju nježno umiješajte borovnice i podijelite smjesu među kalupima za mafine.

Pecite mafine 20 minuta, dok vrhovi ne budu zlatno-žuti. Pustite ih da se 5 minuta hlade u kalupima prije nego što ćete ih izvaditi.

Blueberry Banana Muffins / Mafini od banane i borovnice

Pizza Triangles / Pizza trokutići

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I might have overdone it with the cheese a bit in here. Not that there is such a thing as too much cheese. Please. It’s like saying you’ve got too much free time.

So these might not look too presentable, but man, they are so damn delicious. And don’t be intimidated by dough making. It’s a breeze, I promise.

Small tip: these would be even better if you’d sprinkle the triangles with coarse salt. I was out so I used fine salt instead of running to the store, but some extra salty crunch would have been nice.

IMGP4467

INGREDIENTS:

(Yields about 30 triangles / 0.12 EUR per triangle / 3.63 EUR for all)

1 cup warm milk (0.20 EUR)

1 tsp dry active yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

3 – 3 ½ cups all-purpose flour, divided (0.23 EUR)

¼ cup vegetable oil + more for the mixing bowl (0.07 EUR)

Pinch of salt (0.01 EUR)

¾ cup tomato paste (0.27 EUR)

1 tbsp dried oregano (0.07 EUR)

½ cup ham, cut into thin leaves (1.33 EUR)

½ cup shredded cheese (1.00 EUR)

1 egg yolk (0.20 EUR)

1 tbsp sesame seeds (0.03 EUR)

1 tbsp cumin seeds (0.07 EUR)

1 tsp coarse salt (0.01 EUR)

METHOD:

In a large mixing bowl, whisk together warm milk with active yeast, sugar and 1 teaspoon of flour. Be careful that the milk is only warm and not too hot, as too much heat will kill the yeast. Leave it for 10 minutes until slightly frothy. If the yeast doesn’t start getting frothy, discard everything and start again with the fresh batch, as your dough won’t rise.

To the frothy yeast mixture add 3 cups of flour, oil and a good pinch of salt. Mix everything together until a shabby dough forms, turn over on a clean counter and start kneading, incorporating more flour if necessary, until the dough is soft but not sticky. Knead the dough for about 5 minutes and form into a ball.

IMGP4469

Clean up your mixing bowl, add a bit of oil to it and turn the dough ball around to cover in oil on all sides. Cover the bowl with a clean kitchen towel and let it rest in a warm and draft-free place for up to an hour, to double in size.

When ready to bake, preheat the oven to 200°C. Line two baking trays with parchment paper and set aside. Gently deflate the dough on a clean counter and flatten. Roll out the dough on a well-floured surface into a large sheet.

Cut the sheet in half using a dough scraper. Brush each half with tomato paste, sprinkle oregano and divide ham and cheese between the halves. Now roll each half into a long sausage. Mix the egg yolk with a tablespoon of cold water and then brush over the top of each sausage. Then sprinkle sesame, cumin and coarse salt over brushed areas.

Again use the dough scraper to cut each sausage zig-zag, so you end up with triangles. Spread the triangles on prepared baking sheets, making sure to leave enough space between them, and bake for 20-25 minute, until puffy and golden. Just be sure to switch the baking sheets halfway through baking, so all of the triangles bake evenly.

IMGP4468

Možda sam mrvicu pretjerala sa sirom. Nije da zapravo postoji tako nešto kao previše sira. Baš. To je kao da kažete da imate previše slobodnog vremena.

Ovi trokutići možda i nisu ogledni primjerci, ali su zato jako, jako fini. I nemojte se bojati pravljenja tijesta. To je čas posla, stvarno.

Mali savjet: trokutići bi bili još bolji da su posipani sa krupnom solju. Ja sam imala samo sitne soli kod kuće, pa sam zato upotrijebila nju jer mi se nije dalo trčati do dućana. Ali malo slane hrskavoće bi bilo baš super.

SASTOJCI:

(Za oko 30 trokutića / 0,90 kn po trokutiću / 27,03 kn za sve)

1 šalica toplog mlijeka (1,50 kn)

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

3 – 3 ½ šalice pšeničnog brašna, podijeljene (1,75 kn)

¼ šalice suncokretovog ulja + mrvica za namastiti zdjelu (0,50 kn)

Prstohvat soli (0,01 kn)

¾ šalice pasirane rajčice (2,00 kn)

1 žlica sušenog origana (0,50 kn)

½ šalice šunke, narezane na tanke listiće (10,00 kn)

½ šalice ribanog sira (7,50 kn)

1 žutanjak (1,50 kn)

1 žlica sjemenki sezama (0,25 kn)

1 žlica sjemenki kima (0,50 kn)

1 žličica krupne morske soli (0,01 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte toplo mlijeko sa kvascem, šećerom i žličicom brašna. Pazite da mlijeko nije prevruće jer ćete tako ubiti kvasac. Ostavite 10 minuta dok se mješavina ne počne blago pjeniti. Ako se kvasac ne počne pjeniti, bacite i počnite iz početka jer vam se tijesto neće dignuti.

Pjenastoj mješavini sa kvascem dodajte 3 šalice brašna, ulje i dobar prstohvat soli. Sve dobro promiješajte, a kad se krene formirati tijesto, istresite na čistu radnu plohu i mijesite oko 5 minuta, po potrebi dodajući još brašna. Tijesto treba biti mekano, ali ne smije biti ljepljivo. Formirajte tijesto u loptu.

Očistite posudu u kojoj ste miješali tijesto, dodajte mrvicu ulja u nju, pa ubacite loptu tijesta i okrećite da se namasti sa svih strana. Pokrijte posudu čistom krpom i ostavite tijesto da se diže na toplom mjestu bez propuha, do sat vremena da se volumen udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C. Obložite dva pleha za pečenje masnim papriom i stavite na stranu. Nježno ispuhnite tijesto. Čistu radnu plohu posipajte brašnom i razvaljajte tijesto u veliku plahtu.

Prerežite plahtu tijesta na pola. Obje polovice premažite pasiranom rajčicom, posipajte origanom i podijelite po polovicama šunku i sir. Sada svaku polovicu zarolajte u dugačku kobasicu. Pomiješajte žutanjak sa žlicom hladne vode i time premažite obje kobasice tijesta. Po premazanoj površini posipajte sezam, kim i krupnu sol.

Svaku kobasicu režite cik-cak, tako da dobijete trokutiće. Raširite trokutiće po pripremljenim plehovima, pazeći da ostavite dovoljno mjesta između njih. Pecite oko 20-25 minuta dok ne budu pufasti i zlatno-smeđi, s time da na pola pečenja zamijenite protvane kako bi se sve ravnomjerno ispeklo.

Pizza Triangles / Pizza trokutići