Upside-Down Apple Cake / Naopaki kolač od jabuka

It’s apple season which means we all have some extra apples rolling around. Lucky for you, this cake is just the thing to make! It comes together super quickly and in a single bowl.

I decided to make my cake with crème fraiche because, frankly, that’s what was in my fridge. But sour cream, yogurt or buttermilk would also work. Just keep in mind that you’ll have to adjust the milk amount accordingly and maybe add a bit more sugar to balance out with the sourness. Also, you can easily sub sunflower seeds with chopped walnuts if that’s your thing.

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INGREDIENTS:

(Yields 1 cake / 4.25 EUR)

For the apples:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups crème fraiche (1.33 EUR)

½ cup milk (0.07 EUR)

4 tbsp butter, melted (0.53 EUR)

1 tsp cinnamon (0.07 EUR)

½ cup sugar (0.07 EUR)

3 cups all-purpose flour (0.30 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup sunflower seeds (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Butter a square baking pan and line it with parchment paper, then set aside. Wash, peel and core the apples. Dice the apples up and toss them together with sugar, cinnamon and lemon juice. You’ll maybe need to add a bit more sugar if your apples are tart, but mine were quite sweet. Evenly distribute the apples on the bottom of a prepared pan and set aside.

Use the same bowl in which you’ve tossed the apples and whisk in it the eggs with vanilla, crème fraiche and milk. Pour in melted butter and stir to incorporate. Add in cinnamon, sugar, flour, baking powder, baking soda and salt. Stir until just combined, then fold in sunflower seeds. Pour the batter over the apples and gently shake the pan to even out. Bake for 40 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean.

Allow the cake to cool completely in its pan before flipping it over on a cutting board. Carefully peel off the parchment paper and cut the cake into squares. Serve at room temperature.

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Pošto su jabuke u sezoni i ima ih na sve strane, ja vam donosim jedan super recept za kolač, koji ne samo da ćete pripremiti jako brzo, nego ćete i za cijelu pripremu uprljati samo jednu zdjelu.

Ja sam smjesu radila sa mileramom jer je to iskreno ono što nam se našlo doma. Ovdje bi kao zamjena svakako funkcionirali i kiselo vrhnje, jogurt ili kiselo mlijeko, međutim ako se odlučite za jednu od tih opcija, onda svakako prilagodite i količinu mlijeka i možda dodajte još mrvicu šećera da izbalansirate kiselinu. Također, i suncokretove sjemenke možete slobodno zamijeniti sjeckanim orasima ako su vam oni draži.

SASTOJCI:

(Za 1 kolač / 31,72 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žlica cimeta (1,00 kn)

1 žlica limunovog soka (1,00 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice milerama (10,00 kn)

½ šalice mlijeka (0,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 žličica cimeta (0,50 kn)

½ šalice šećera (0,50 kn)

3 šalice glatkog brašna (2,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica suncokretovih sjemenki (2,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. Operite, ogulite i očistite jabuke od peteljki i koštica. Narežite jabuke na kockice, pa ih pomiješajte sa šećerom, cimetom i limunovim sokom. Ako su vam jabuke kiselije, možda će vam trebati još malo ekstra šećera, ali moje su bile baš slatke. Jabuke ravnomjerno rasporedite po dnu pripremljenog protvana.

Upotrijebite istu zdjelu u kojoj ste pripremili jabuke i u njoj razmutite jaja sa vanilijom, mileramom i mlijekom. Ulijte u smjesu rastopljeni maslac i promiješajte da se sjedini. Dodajte cimet, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol. Promiješajte tek toliko koliko treba da se sastojci sjedine i onda nježno umiješajte suncokretove sjemenke. Smjesu rasporedite po jabukama i nježno protresite protvan da se sve poravna. Pecite 40 minuta, dok kolač ne bude zlatno-smeđi, a testni štapić koji upiknete ne izađe čist.

Pustite da se kolač skroz ohladi u protvanu prije nego ga iskrenete na dasku za rezanje. Pažljivo skinite papir za pečenje i narežite kolač na kocke. Poslužite na sobnoj temperaturi.

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Upside-Down Apple Cake / Naopaki kolač od jabuka

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)

Colder autumn days are like made for wearing your favorite sweater and getting cozy with a bowl of a nice hot soup. This dish is not only delicious and healthy, but also very satisfying and filling, so it can definitely be served as a full meal. It comes together very quickly and reheats great, and thus makes a wonderful meal prep option.

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INGREDIENTS:

(Yields 6 servings / 0.85 EUR per serving / 5.12 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

2 large parsnips (1.33 EUR)

2 large carrots (0.40 EUR)

1 medium sized kale head (0.67 EUR)

2 cups brown lentils (0.80 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups vegetable broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Rinse the lentils in a colander and set aside. Place a large pot with oil on high heat and sauté the onion for a few minute until slightly translucent. Add in fresh garlic, chili pepper, garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf. Give a good stir and cook for just a minute until the spices become fragrant. Add in parsnips, carrots, kale, lentils, parsley, tomato paste and veggie broth. Stir and bring to a boil.

Once the soup reaches a rolling boil, reduce heat to low and simmer with a lid cracked open for 30 minutes. Taste and adjust seasoning and serve warm.

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Hladniji jesenski dani su kao stvoreni za to da se zavučete u najdraži džemper i ugnijezdite se sa zdjelicom fine tople juhice. Ovo jelo ne samo da je ukusno i zdravo, već je ujedno i vrlo zasitno, pa ga definitivno možete poslužiti kao samostalan obrok. Pripremiti ćete ga za čas, a podgrijava se super, pa je izvrsna ideja za pripremiti unaprijed i ponijeti na posao.

SASTOJCI:

(Za 6 porcija / 6,36 kn po porciji / 38,16 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,00 kn)

1 čili papričica (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

2 velika pastrnjaka (10,00 kn)

2 velike mrkve (3,00 kn)

1 srednje velika glavica kelja (5,00 kn)

2 šalice zelene leće (6,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom i stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta prodinstajte luk, sve dok ne postane staklast. Ubacite svježi češnjak, čili papričicu, češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor. Dobro promiješajte i kuhajte minutu, samo da začini zamiriše. Dodajte pastrnjak, mrkve, kelj, leću, peršin, koncentrat rajčice i povrtni temeljac. Promiješajte i pustite da zavrije.

Kada juha zavrije, smanjite vatru i lagano krčkajte 30 minuta sa odškrinutim poklopcem. Kušajte i prilagodite začine, pa poslužite toplo.

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)

Coconut Chia Pudding with Easy Raspberry Jam (vegan) / Chia puding sa kokosovim mlijekom i brzinskim pekmezom od maline (veganski)

Let’s be honest, this dish looks quite unattractive. Or better yet, fugly. But it’s quite tasty and falls into a category of deserts that are healthy and good for you. I think it would be even better with cacao powder, but alas, I’ve ran out of it so couldn’t verify this theory. Let me know what you think if you give it a go, though.

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INGREDIENTS:

(Yields 4 servings / 0.51 EUR per serving / 2.03 EUR for all)

For the pudding:

3 cups homemade coconut milk (0.33 EUR)

4 tbsp chia seeds (0.53 EUR)

1 tsp ground stevia (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tsp ground cinnamon (0.07 EUR)

For the raspberry jam:

1 cup frozen raspberries (0.67 EUR)

½ cup pitted dates (0.33 EUR)

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METHOD:

Make the pudding by throwing all of the ingredients in a food processor and pulsing. Allow it to sit for about ten minutes and then pulse once more. Divide the mixture between four jars and refrigerate overnight.

Meanwhile, prepare the raspberry-date jam. Thaw the raspberries a bit and pulse in a food processor with dates. Either leave this mixture as it is, or cook for 5-10 minutes on low heat to additionally thicken. Allow to cool completely before topping the chia pudding with it.

The pudding will keep refrigerated for a few days.

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Budimo iskreni, ovo jelo izgleda poprilično neatraktivno. Ili bolje rečeno, grdo. Ali zapravo je prilično ukusno i pada pod kategoriju zdravih deserta. Mislim da bi stvar bila još finija sa kakao prahom, ali nama ga je baš bilo ponestalo pa nisam mogla potvrditi ovu teoriju. Javite mi kako vam je ispalo ako se vi odlučite to isprobati.

SASTOJCI:

(Za 4 porcije / 3,80 kn po porciji / 15,20 kn za sve)

Za puding:

3 šalice domaćeg kokosovog mlijeka (2,50 kn)

4 žlice chia sjemenki (4,00 kn)

1 žličica stevije u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žličice cimeta u prahu (0,50 kn)

Za pekmez od malina:

1 šalica smrznutih malina (5,00 kn)

½ šalice odkoštenih datulja (2,50 kn)

PRIPREMA:

Pripremite puding tako da sve sastojke ubacite u multipraktik i propulsirate. Ostavite desetak minuta da miruje, pa onda opet propulsirajte. Rasporedite puding u četiri posude i stavite u hladnjak preko noći.

U međuvremenu pripremite pekmez od malina i datulja. Maline odmrznite i skupa sa datuljama propulsirajte u multipraktiku. Pekmez možete ostaviti takav kakav je ili ga dodatno zgusnite tako da ga 5-10 minuta kuhate na laganoj vatri. Pustite da se skroz ohladi prije nego pekmez rasporedite po chia pudingu.

Puding će držati u hladnjaku nekoliko dana.

Coconut Chia Pudding with Easy Raspberry Jam (vegan) / Chia puding sa kokosovim mlijekom i brzinskim pekmezom od maline (veganski)

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Oh, hey, look, it’s a one-pot pasta dish! I haven’t made any of those in a while, which needs to be promptly corrected. I used fresh store-bought Spätzle in the recipe, but you’re more than welcome to substitute them with any other type of fresh or dried pasta. Just keep in mind that dried pasta will require more liquid and a longer cooking time to thoroughly cook, so adjust accordingly.

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INGREDIENTS:

(Yields 4 servings / 1.25 EUR per serving / 5.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ small head of kale (0.20 EUR)

500 grams of Spätzle (1.33 EUR)

2 cups vegetable broth (0.13 EUR)

½ cup finely grated hard cheese (0.67 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Clean and thinly slice the mushrooms. Place a deep skillet on high heat and sauté the onion until translucent. Add in garlic, stir and cook for a minute or two before adding in butter, mushrooms, salt and pepper. Give a good stir and cook for a few minutes until the mushrooms decrease in volume. Stir in kale and cover the skillet with a lid so the kale can wilt down.

After about 2-3 minutes, add Spätzle and vegetable broth to the skillet. Give a good stir, reduce heat to low, cover and cook for a few minutes, until the liquid is mostly absorbed and the pasta is done. Just be sure to give a good stir every now and then so that the paste doesn’t stick to the pot. Once the pasta is done, remove from heat and stir in grated cheese (I used Grana Padano). Taste and adjust seasoning and serve immediately.

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Evo vam jedan super recept za tjesteninu gdje ćete zaprljati samo jedan lonac. Već dugo nisam objavila ništa tog tipa, pa to treba pod hitno ispraviti. Ja sam upotrijebila svježe kupovne spätzle (iz Lidla), ali vi slobodno uzmite bilo kakvu drugu svježu ili sušenu tjesteninu. Samo imajte na umu da će vam za sušenu tjesteninu trebati više tekućine, a i samo vrijeme kuhanja će biti duže, pa stoga tako i prilagodite recept.

SASTOJCI:

(Za 4 porcije / 9,37 kn po porciji / 37,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ male glavice kelja (1,50 kn)

500 g spätzli (10,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

½ šalice fino ribanog tvrdog sira (5,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Očistite i tanko narežite gljive. Duboku tavu stavite na jaku vatru, pa na ulju prodinstajte luk dok ne bude staklast. Dodajte češnjak, promiješajte i kuhajte minutu, samo da češnjak zamiriši, prije nego ubacite maslac, gljive, sol i papar. Dobro sve promiješajte te kuhajte nekoliko minuta da se volumen gljiva smanji. Umiješajte kelj i poklopite tavu kako bi kelj povenuo.

Nakon 2-3 minute dodajte spätzle i temeljac. Sve dobro promiješajte, smanjite vatru na laganu te kuhajte par minuta dok se tjestenina skroz ne skuha i ne popije većinu tekućine. Pazite da u međuvremenu tu i tamo sve promiješate kako se tjestenina ne bi zapekla za dno tave. Maknite s vatre kada su spätzle gotove i umiješajte sir (ja sam upotrijebila Grana Padano). Kušajte i prilagodite začine pa odmah poslužite.

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Homemade Bath Bombs (vegan) / Bombe za kupanje iz kućne radinosti (veganske)

I’m all for homemade cosmetics and these bath bombs are super fun and easy to make. They are also a cute homemade gift, so it’s gonna be great to have them in your arsenal when Christmas season kicks in (trust me, that’s going to happen sooner, rather than later).

If you are a fan of natural cosmetic products, this is going to save you some serious cash (I’m looking at you, Lush!) because the ingredients listed below cost next to nothing.

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INGREDIENTS:

(Yields 4 bath bombs / 0.34 EUR per bath bomb / 1.34 EUR for all)

1 cup citric acid (0.40 EUR)

1 and ½ cup sodium bicarbonate (0.20 EUR)

1 and ½ cup coarse sea salt (0.20 EUR)

A few drops of essential oil of your choice (0.27 EUR)

1 tsp liquid food coloring (0.27 EUR)

2 tsp water (–)

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METHOD:

In a bowl, whisk together citric acid, sodium bicarbonate and sea salt. In a separate bowl mix together essential oil, food coloring and water, then pour over dry ingredients and give a good stir. Don’t overdo it with water, as the mixture will start to fizz a lot when citric acid and sodium bicarbonate react together. Press the mixture into the bath bomb or food molds and leave to rest for an hour to firm up. Carefully remove from the molds and store in a dry place.

These bath bombs are going to be a bit more fragile than store-bought ones, so handle them gently. My favorite essential oils are lemongrass, lavender and tea tree, but use whichever you prefer. Also, you can go wild with food coloring and create lovely and unique designs. The world is your oyster.

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Kozmetika iz kućne radinosti mi je jako zanimljiva, a ove su bombe za kupanje skroz zabavan i jednostavan projekt. Također su super i kao poklon, pa ih nije loše imati u arsenalu kada nam se približi vrijeme Božića (vjerujte mi, to će se desiti jako brzo).

Ako ste fan prirodnih kozmetičkih proizvoda, ovo će vam uštedjeti hrpu novaca (khm, Lush!) jer svi niže napisani sastojci koštaju skoro pa ništa.

SASTOJCI:

(Za 4 bombe za kupanje / 2,50 kn po bombi / 10,00 kn)

1 šalica limunske kiselina (3,00 kn)

1 i ½ šalica sode bikarbone (1,50 kn)

1 i ½ šalica krupne morske soli (1,50 kn)

Par kapi eteričnog ulja po izboru (2,00 kn)

1 žličica tekuće prehrambene boje (2,00 kn)

2 žličice vode (–)

PRIPREMA:

U zdjeli pomiješajte limunsku kiselinu, sodu bikarbonu i morsku sol. U maloj zdjelici skupa razmutite eterično ulje, boju i vodu, pa to prelijte preko suhih sastojaka. Nikako nemojte pretjerivati sa vodom jer će se smjesa jako zapjeniti kada limunska kiselina i soda bikarbona počnu skupa reagirati. Smjesu utisnite u specijalne kalupe za bombe za kupanje ili pak u obične kalupe za kolače ili mafine, pa ostavite jedno sat vremena da se stisne. Pažljivo izvadite iz kalupa i čuvajte na suhom mjestu.

Ove bombe za kupanje će biti nešto krhkije od onih kupovnih, pa rukujte njima nježno. Meni su najdraža eterična ulja limunska trava, lavanda i čajevac, ali vi slobodno upotrijebite mirise koji se vama sviđaju. Također, sa bojama možete postići prekrasne efekte i dizajn, pa se samo razmašite.

Homemade Bath Bombs (vegan) / Bombe za kupanje iz kućne radinosti (veganske)

Frozen Vegan Peanut Butter Caramel Squares (raw) / Smrznute veganske karamel kocke sa maslacem od kikirikija (sirove)

These squares are just the perfect combination of sweet, gooey and rich. They also come together so fast that you just have to make them. Also, be sure to have a few friends around when you whip up these so you don’t just polish the whole batch by yourself. 😀

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INGREDIENTS:

(Yields 3-4servings / 0.49 EUR per serving / 1.49 EUR for all)

1 cup pitted dates (0.66 EUR)

½ cup water (–)

1 tsp pure vanilla extract (0.03 EUR)

½ cup peanut butter (0.80 EUR)

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METHOD:

Soak the dates in water for about an hour. Transfer the dates into a food processor with ½ a cup of soaking liquid and vanilla. Pulse until you have a smooth and uniform paste. Add in peanut butter, then pulse more until fully combined. If needed, add in a splash more of reserved soaking liquid.

Line a small tray or a bowl with cling foil and carefully transfer in there the prepared dough. Even out with a spatula and freeze for an hour. Once the dough is frozen, pull out the cling foil to remove the frozen dough from your tray. Cut into squares and serve immediately. These become gooey quite quickly if left at room temperature, so store in the freezer everything you’re not planning to eat up right away.

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Ove kocke u sebi sadržavaju savršenu kombinaciju, slatkog, kremastog i punog okusa. Također, pripremiti ćete ih za čas, tako da ih jednostavno morate napraviti. Bilo bi dobro da vam je u blizini i par prijatelja koji će vam pomoći potamaniti ove poslastice, kako vam se ne bi desilo da baš sve počistite sami. 😀

SASTOJCI:

(Za 3-4 porcije / 3,73 kn po porciji / 11,20 kn za sve)

1 šalica odkoštenih datulja (5,00 kn)

½ šalice vode (–)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice kikiriki maslaca (6,00 kn)

PRIPREMA:

Namočite datulje u vodi na sat vremena. Preselite datulje u multipraktik sa ½ šalice vode u kojoj su se namakale i vanilijom. Pulsirajte dok ne dobijete glatku i jednoličnu pastu. Dodajte kikiriki maslac, pa propulsirajte još jednom dok se sve ne sjedini. Po potrebi dodajte još mrvicu vode od datulja.

Mali protvan ili posudu obložite prijanjajućom folijom i pažljivo u to preselite smjesu. Poravnajte špatulom i stavite u zamrzivač na sat vremena. Kada je smjesa smrznuta, povucite foliju i tako izvadite sve iz protvana. Narežite na kocke i odmah poslužite. Ove kocke će se brzo rastrackati ako ih ostavite na sobnoj temperaturi, pa sve što ne planirate odmah pojesti čuvajte u zamrzivaču.

Frozen Vegan Peanut Butter Caramel Squares (raw) / Smrznute veganske karamel kocke sa maslacem od kikirikija (sirove)

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)

Dishes like this always catapult me back to my childhood. My Grandma would make stews like this one probably at least once a week. The vegetable combo would vary, but dumplings were omnipresent. Dumplings require a tiny bit of patience, but are super easy to make and require only a few staple ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.70 EUR per serving / 4.20 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 bay leaves (0.03 EUR)

2 parsley roots (0.27 EUR)

6 carrots (0.60 EUR)

6 potatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

Handful of fresh parsley leaves (0.27 EUR)

6 cups water (–)

4 cups frozen peas (0.80 EUR)

For the dumplings:

1 egg (0.20 EUR)

6 tbsp all-purpose flour (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

Optional:

2 tbsp corn starch (0.04 EUR)

1 cup water (–)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, smoked and Hungarian paprika, garlic powder, salt, black pepper and bay leaves. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes, tomato paste, parsley leaves and water, then bring to a boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done.

While you are waiting for the peas to cook, prepare the dumplings by whisking together the egg, flour, salt and pepper in a small bowl. The mixture should be quite thick and completely smooth. If needed, you can add in a teaspoon of water or a bit more flour. Then grab a teaspoon and scoop the dumplings into the stew, one at a time. They are done when they start floating, which takes about a minute or two.

If the stew seems too watery, you can thicken it up with corn starch. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the stew and cook for another minute. Serve warm or portion out for later, as this reheats great.

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Ovakva me jela uvijek katapultiraju u djetinstvo jer bi moja baka barem jednom tjedno kuhala slična variva. Kombinacija povrća bi stalno varirala, ali noklice su bile sveprisutne. Za noklice vam jedino treba mrvica strpljenja, ali inače ih je stvarno jednostavno pripremiti od sastojaka koje manje-više svi uvijek imamo doma.

SASTOJCI:

(Za 6 porcija / 5,25 kn po porciji / 31,48 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

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

2 lovorova lista (0,20 kn)

2 korijena peršina (2,00 kn)

6 mrkvi (4,50 kn)

6 krumpira (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

Veliki pregršt svježeg peršina (2,00 kn)

6 šalica vode (–)

4 šalice smrznutog graška (6,00 kn)

Za noklice:

1 jaje (1,50 kn)

6 žlica glatkog brašna (0,30 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Dodatno po izboru:

2 žlice kukuruznog škroba (0,60 kn)

1 šalica vode (–)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, čili, dimljenu i slatku papriku, češnjak u prahu, sol, papar i lovor. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire, koncentrat rajčice, peršinov list i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov.

Dok čekate da se grašak skuha pripremite noklice. U zdjelici razmutite jaje, brašno, sol i papar. Smjesa teba biti dosta gusta i skroz glatka, a prema potrebi možete dodati žličicu vode ili još malo brašna. Onda malom žličicom grabite tijesto i noklice jednu po jednu spuštajte u varivo. Noklice su gotove kada isplivaju, a za to im treba minuta-dvije.

Ako vam se varivo čini prerijetko, možete ga dodatno zgusnuti sa kukuruznim škrobom. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u varivo i kuhajte još minutu. Varivo poslužite toplo ili si ga rasporedite za kasnije jer se super podgrijava.

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)