Quick Cherry and Apricot Jam / Brzinski pekmez od trešanja i marelica

Oh, summer fruits! I’m in love with all the delicious and sweet flavors. I’ll be honest with you and admit that my jam game has been super slow this year. I’ve only made this one batch of cherry apricot jam, but there is so much more I wanna do while all the lovely produce is still in season. Hopefully, I’ll have more recipes with you to share.

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INGREDIENTS:

(Yields 4 jars / 1.17 EUR per jar / 4.67 EUR for all)

750 grams pitted cherries (2.00 EUR)

500 grams pitted apricots (1.00 EUR)

500 grams sugar (0.47 EUR)

2 tbsp lemon juice (0.27 EUR)

1 packet of 2:1 gelling sugar – I used dr. Oetker (0.93 EUR)

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METHOD:

First prepare your jars and lids by washing them well in hot soapy water. In a big pot, toss together cherries, apricots, 2 tablespoons of sugar, lemon juice and gelling sugar. Place on high heat and bring to a boil. Remove from heat and puree with immersion blender to desired consistency. Add remaining sugar, return to heat and cook for three minutes, while stirring constantly.

Divide the jam between prepared jars. Wipe the rims clean and seal. The jam might seem very liquid at this point, but don’t worry. It will thicken a lot as it cools down.

If you want to be extra careful, you can place the jars in a hot water bath for 10 minutes, or place them in the oven set on 150°C for 20 minutes. Allow the jars to cool completely before storing the jam in a cool and dark place.

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Zaljubljena sam u sve fine i slatke okuse ljetnog voća. Biti ću skroz iskrena sa vama i priznati kako mi je proizvodnja pekmeza ove godine skroz usporena. Napravila sam samo ovu jednu rundu pekmeza od trešnje i marelice i to je to. Ali ima još hrpa toga što bi htjela smutiti dok su sve ove divne voćke još uvijek u sezoni. Zato se nadam da ću sa vama moći podijeliti još recepata.

SASTOJCI:

(Za 4 teglice / 8,75 kn po teglici / 35,00 kn za sve)

750 g očišćenih trešanja (15,00 kn)

500 g očišćenih marelica (7,50 kn)

500 g šećera (3,50 kn)

2 žlice soka od limuna (2,00 kn)

1 paketić 2:1 džemfixa – ja sam koristila dr. Oetker (7,00 kn)

PRIPREMA:

Prvo pripremite svoje teglice i poklopce tako da ih dobro operete sa deterdžentom i vrućom vodom. U velikom loncu pomiješajte trešnje, marelice, 2 žlice šećera, sok od limuna i džemfix. Stavite na jaku vatru i pustite da zavrije. Maknite sa vatre i štapnim mikserom propasirajte do željene konzistencije. Dodajte preostali šećer i vratite na vatru, pa kuhajte tri minute uz stalno miješanje.

Raspodijelite pekmez po pripremljenim staklenkama. Obrišite grla staklenki i zavrnite poklopce. Pekmez vam se možda čini kao da je prerijedak, ali će se stisnuti kako se bude hladio, pa budite bez brige.

Kao dodatnu mjeru opreznosti možete napunjene staklenke potopiti u proključalu vodu i tako kuhati 10 minuta ili ih na 20 minuta staviti u pećnicu zagrijanu na 150°C. Pustite da se sve skroz ohladi prije nego staklenke uskladištite na tamnom i hladnom mjestu.

Quick Cherry and Apricot Jam / Brzinski pekmez od trešanja i marelica

No-Knead Overnight Ciabatta / Ciabatta koja se ne mijesi

This is the perfect lazy bread for lazy summer days. I don’t know about you guys, but my motivation for cooking suddenly dwindles down as temperatures start to plummet. I’m pretty certain I’m not alone in this.

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INGREDIENTS:

(For 1 ciabatta / 0.23 EUR)

For the dough:

2 cups plain white flour (0.13 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

1 cup warm water (–)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a bowl, whisk together flour, yeast, sugar and salt. Pour water and olive oil over the mixture, then stir with a spoon until everything is well combined. Cover the bowl with cling foil and allow the dough to rest overnight in a warm room.

The next day turn the dough over on a clean, well-floured surface and fold over with a dough scraper a couple of times. Shape the dough into a square, gently transfer on parchment lined baking tray, cover with clean tea towel and allow to rest for another 2 hours.

Preheat the oven to 220°C with another baking tray inserted inside. Carefully transfer the dough together with its parchment on a preheated tray and bake for 25 minutes, until deep golden brown. Transfer the baked bread on a rack to come to a room temperature before slicing.

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Ovo je savršeni lijeni kruh za lijene ljetne dane. Ne znam kako je vama, ali moja motivacija za kuhanje opada proporcionalno tome kako temperature rastu. A nekako imam osjećaj da nisam jedina koja se tako osjeća.

SASTOJCI:

(Za 1 ciabattu / 1,74 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 žlica maslinovog ulja (0,33 kn)

1 šalica tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte brašno, kvasac, šećer i sol. Prelijte preko svega vodu i ulje, pa dobro promiješajte žlicom dok se sve ne sjedini. Prekrijte zdjelu prijanjajućom folijom i ostavite da miruje preko noći u toploj prostoriji.

Sljedećeg dana iskrenite tijesto na čistu i dobro pobrašnjenu radnu plohu. Strugalicom presavinite tijesto nekoliko puta i formirajte u kvadrat. Nježno preselite tijesto na protvan obložen papirom za pečenje i prekrijte čistom krpom. Ostavite da miruje još 2 sata.

Zagrijte pećnicu na 220°C skupa sa još jednim protvanom. Pažljivo preselite tijesto skupa sa papirom za pečenje na ugrijani protvan te pecite 25 minuta dok ne dobije lijepu zlatno-smeđu boju. Preselite kruh na rešetku i pustite da se ohladi na sobnu temperaturu prije nego ga krenete rezati.

No-Knead Overnight Ciabatta / Ciabatta koja se ne mijesi

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Guys, these muffins are pretty healthy and don’t taste like crap! I think I’m onto something here.

Blueberries are by far my favorite fruit to add to baked goods. They’re super healthy and don’t end up tart when baked, so you really need only a little bit of sugar to keep the batter tasty. Having these muffins first thing in the morning is like having a cake for breakfast, minus the guilt for stuffing your face with sweets.

Also, if you don’t have oat flour on hand, don’t panic. Just pulse rolled oats in a food processor until finely ground. And don’t worry about chunkier pieces in the flour either, it’s all gonna turn out fine.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.25 EUR for all)

For the muffins:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup buttermilk (0.53 EUR)

2 tbsp butter, melted (0.27 EUR)

4 tbsp brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

Additional:

Butter for greasing the muffin tin (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. If using tin molds, grease them with a bit of butter, but skip this step for silicone molds. Set aside. In a bowl, whisk eggs together with salt, vanilla and buttermilk. Whisk in melted butter and brown sugar. Add in flours, baking powder, baking soda and flax seeds. Stir until just combined. Gently fold in frozen blueberries and divide the batter between prepared muffin molds. Bake for 20 minutes, until slightly golden and crisped up at the top. Serve warm, or at room temperature.

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Dragi ljudi, ovi mafini su poprilično zdravi, a nemaju okus po kartonu! Mislim da sam na tragu nečega.

Borovnice su mi definitivno najdraže voće za ubaciti u kolače. Zdrave su, a ne zakisele se kada se ispeku, tako da vam treba samo mrvica šećera da smjesa i dalje ostane ukusna. Kada pojedete ovaj mafin odma ujutro osjećati ćete se kao da se za doručak častite sa kolačima, ali bez one krivnje što ste se prejeli tone šećera.

Također, ako nemate zobenog brašna ne očajavajte. Samo propulsirajte zobene pahuljice u multipraktiku u fini prah. I ne brinite ako unutra ostane i krupnijih komadića, sve će se to fino ispeći.

SASTOJCI:

(Za 12 mafina / 2,03 kn po mafinu / 24,32 kn za sve)

Za mafine:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (4,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Dodatno:

Maslac za namastiti kalupe za mafine (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, malo ih namastite maslacem, ali preskočite ovaj korak za silikonske kalupe. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i kiselim mlijekom. Umutite unutra rastopljeni maslac i smeđi šećer. Ubacite oba brašna, prašak za pecivo, sodu bikarbonu i lan, pa promiješajte tek toliko da se sve sjedini. Na kraju nježno umiješajte smrznute borovnice i raspodijelite smjesu po pripremljenim kalupima. Pecite 20 minuta, dok se mafini po vrhu lagano ne zahrskaju i ne postanu zlatni. Poslužite ih tople ili na sobnoj temperaturi.

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Omelet Sandwiches / Omlet sendviči

Guys, I have for you the easiest and tastiest omelet sandwiches. There are no skillets involved, so the preparation and the cleanup are a breeze. Actually, this recipe is so simple that I almost feel bad putting it up there.

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INGREDIENTS:

(Yields 1 serving / 1.29 EUR)

For sandwiches:

1 egg (0.20 EUR)

1 tbsp crème fraîche (0.13 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 slices of ham (0.40 EUR)

3 tbsp shredded cheese (0.40 EUR)

2 slices of dense stale bread (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with aluminum foil for easy cleanup. Lightly grease the foil and set aside. In a small bowl, whisk together egg, crème fraîche, salt and pepper. Tear or shred ham into smaller pieces, then stir in the egg mixture together with shredded cheese. Divide the mixture between bread slices and bake for 10 minutes, until the egg is thoroughly cooked and the ham begins to crisp up. Serve immediately.

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Dragi ljudi, imam za vas najlakši i najfiniji omlet sendvič. Ovdje nema nikakvog pečenja u tavi pa su priprema i čiščenje čas posla. Zapravo, ovaj recept je tako jednostavan da mi ga je skoro pa i neugodno objaviti.

SASTOJCI:

(Za 1 porciju / 9,66 kn)

Za sendviče:

1 jaje (1,50 kn)

1 žlica milerama (1,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 šnite šunke (3,00 kn)

3 žlice ribanog sira (3,00 kn)

2 šnite ne baš friškog i malo čvršćeg kruha (1,00 kn)

Dodatno:

Ulje za namastiti protvan (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje sa aluminijskom folijom za brže čišćenje. Lagano namastite foliju i stavite na stranu. U zdjelici razmutite jaje, mileram, sol i papar. Natrgajte ili narežite šunku na manje komadiće, pa umiješajte u smjesu jajeta skupa sa ribanim sirom. Podijelite smjesu među šnitama kruha i pecite 10 minuta, dok se jaje skroz ne ispeče, a šunka se lagano zahrska. Poslužite odmah.

Omelet Sandwiches / Omlet sendviči

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

I’m trying to eat more oats, so I’m also figuring out how to incorporate them into everything and anything. One of the good ways is using oat flour in baking. Don’t worry if you can’t find any oat flour, though. Just throw some rolled oats into a food processor and pulse to grind them down. You can also control the texture that way too, and maybe leave it on a bit chunkier side if you are so inclined.

This bread whips up in no time and is so tasty that you really have to give it a try. It also bakes in a preheated oven-safe dish, so the crust is gonna be all crispy and cracked but the inside will remain moist and juicy. For those types of things I use a heavy cast iron lidded pot, but any heavy lidded oven-safe dish will do.

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INGREDIENTS:

(Yields 1 loaf / 0.97 EUR)

For the dough:

1 cup oat flour (0.17 EUR)

1 cup whole-wheat flour (0.10 EUR)

3 tbsp ground flax seeds (0.10 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

4 tbsp sunflower seeds (0.27 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 and ¼ cup warm water (–)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large mixing bowl, whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover the mixing bowl with cling foil and allow the dough to rise overnight in a warm room.

After the overnight fermentation, dump the dough on a well-floured counter, fold over with a dough scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for another hour.

Preheat the oven together with a heavy oven-safe lidded pot to 220°C. This is gonna take about 30 minutes, so plan the second dough proofing accordingly. Once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust.

Once the bread is done, transfer it to a wire rack and allow it to cool completely before slicing into it.

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Ovih se dana trudim jesti više zobenih pahuljica, a tokđer smišljam i načine kako ih ubaciti u razna jela. Jedna super metoda je korištenje zobenog brašna pri pečenju. No, ne brinite ako nigdje ne možete pronaći zobeno brašno. Samo ubacite zobene pahuljice u multipraktik i propulsirajte ih da se smelju. Na taj način također možete kontrolirati i teksturu, pa ako ste tako raspoloženi, imate mogućnost i da dobijete krupnije mljeveno brašno.

Smutiti ovaj kruh je stvarno čas posla, a tako je fini da ga jednostavno morate isprobati. Također, peče se u zagrijanoj posudi pa da će korica biti hrskava i ispucana, a unutrašnjost sočna. Za takve stvari ja uvijek koristim teški lonac sa poklopcem od lijevanog željeza. Naravno, svaka teška posuda sa poklopcem koja smije u pećnicu ovdje funkcionira.

SASTOJCI:

(Za 1 štucu / 7,16 kn)

Za tijesto:

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice bučinih sjemenki (2,00 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke. Prelijte vodom i žlicom miješajte dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i pustite da se tijesto diže preko noći u toploj prostoriji.

Nakon što je tijesto isfermentiralo preko noći, iskrenite ga na dobro pobrašnjenu radnu plohu. Tijesto par puta preklopite strugalicom i oblikujte u loptu. Preselite kuglu tijesta u posudu obloženu papirom za pečenje, a koja veličinom i oblikom približno odgovara posudi u kojoj ćete kasnije peći kruh. Pokrijte posudu čistom krpom i ostavite da se tijesto drugi puta diže još sat vremena.

Zagrijte pećnicu skupa sa teškom posudom s poklopcem na 220°C. Za ovo će vam trebati oko 30 minuta, pa tako gledajte da planirate i drugo dizanje tijesta. Kada su pećnica i posuda zagrijani, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu i pecite poklopljeno 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i skroz ohladite prije rezanja.

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)