Chocolate Apple Squares / Čokoladne kocke sa jabukama

This cake easily became a favorite of mine. It’s rich and delicious, reminding me very much of brownies. However, it’s definitely not as decadent. Plus, it’s not too sweet and is actually packed with a few things that are good for your body as well. So, I’d say that it generally hits that sweet spot between indulgent and relatively guilt-free.

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INGREDIENTS:

(Yields 30 squares / 0.14 EUR per each / 4.32 EUR for all)

For the batter:

2 eggs (0.40 EUR)

4 tbsp brown sugar (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 tsp ground cinnamon (0.07 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup milk (0.20 EUR)

3 tbsp butter, melted (0.40 EUR)

2 apples, peeled and shredded (0.40 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 cups finely ground sunflower seeds (0.80 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup of raisins (0.40 EUR)

For the chocolate ganache:

100 grams dark chocolate (0.67 EUR)

100 grams heavy cream (0.40 EUR)

1 tbsp butter (0.13 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly grease a square baking pan and line it with parchment paper. In a bowl, whisk together eggs, sugar, vanilla, cinnamon and cocoa powder. Add in milk and give a good stir before whisking in melted butter. Stir in shredded apples before adding in salt, baking powder, sunflower seeds and flour. Mix until well combined and no clumps remain, then gently fold in the raisins.

Transfer the batter to a prepared pan and gently shake to even everything out. Bake for 30-35 minutes, until a test skewer comes out clean. Allow the cake to cool completely before covering it with ganache.

To make the ganache, add all of the ingredients together to a small saucepan and warm up on gentle heat while stirring constantly, until the chocolate is fully melted. You can also do this step in a microwave. Pour the ganache over the cake and even out with a spatula. Refrigerate for a few hours to fully set before slicing and serving.

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Ovaj mi je kolač odmah postao jedan od najdražih jer je baš bogat i ukusan, a dosta podsjeća i na brownije. Međutim, definitivno nije toliko dekadentan. Osim toga, nije presladak, a ujedno se u njemu nalazi i pokoji zdraviji sastojak. Tako da se po meni nekako dobro pozicionirao da zadovolji želju za slatkim bez neke pretjerane krivnje.

SASTOJCI:

(Za 30 kocaka / 1,07 kn po komadu / 32,31 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žličica cimeta u prahu (0,50 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica mlijeka (1,50 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 jabuke, oguljene i naribane (3,00 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 šalice fino mljevenih suncokretovih sjemenki (6,00 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica grožđica (3,00 kn)

Za čokoladni ganache:

100 g tamne čokolade (5,00 kn)

100 g slatkog vrhnja (3,00 kn)

1 žlica maslaca (1,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite četvrtasti protvan, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte jaja, šećer, vaniliju, cimet i kakao. Umiješajte mlijeko, pa onda i rastopljeni maslac. Dodajte jabuke, pa na kraju i sol, prašak za pecivo, suncokretove sjemenke i brašno. Miješajte da se sve sjedini i smjesa bude bez grudica, pa na kraju još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni protvan i nježno protresite da se poravna. Pecite oko 30-35 minuta, dok testni štapić ne bude skroz čist. Pustite da se biskvit do kraja ohladi prije nego ga prelijete ganacheom.

Ganache pripremite tako da sve sastojke dodate u mali lončić i zagrijete na laganoj vatri uz konstantno miješanje dok se čokolada skroz ne rastopi. To također možete napraviti i u mikrovalnoj. Prelijte ganache preko biskvita i poravnajte sa špatulom. Stavite u hladnjak na par sati da se ganache do kraja stisne prije nego kolač narežete i poslužite.

Chocolate Apple Squares / Čokoladne kocke sa jabukama

Apple Galette / Rustikalna pita od jabuka (Galette)

You love pies but you hate all the fuss? I hear ya! So in waltzes the Galette, which is a very unfussy, uncomplicated, rustic style pie. It looks kinda fancy, in a shabby sort of way and tastes magnificent. It would also pair great with some whipped cream or vanilla ice cream, but even if you decide to skip those, do try it out with this salted caramel.

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INGREDIENTS:

(Yields 1 Galette / 2.72 EUR)

For the buttermilk dough:

10 heaping tbsp all-purpose flour (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

5 tbsp cold butter, cubed (0.67 EUR)

½ cup cold buttermilk (0.20 EUR)

For the apple filling:

3 medium sized apples (0.60 EUR)

1 tbsp lemon juice (0.07 EUR)

3 tbsp brown sugar (0.08 EUR)

1 tbsp all-purpose flour (0.01 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

Additional:

1 egg, whisked (0.20 EUR)

1 tbsp brown sugar (0.03 EUR)

3 tbsp chopped walnuts (0.20 EUR)

2 tbsp salted caramel (0.40 EUR)

Flour for sprinkling (0.01 EUR)

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METHOD:

Prepare the dough by whisking together flour, sugar and salt. Add in cold cubed butter and quickly work it into the dough, until you have pea-sized bits. Add in cold buttermilk, knead for a few seconds and shape together into a disc. Wrap tightly in cling foil and refrigerate for at least an hour, but up to two days in advance.

While the dough is resting, prepare the apple filling. Peel, core and thinly slice the apples. Toss them together with lemon juice, sugar, flour, cinnamon and nutmeg.

When ready to bake, preheat the oven to 190°C. Line a baking tray with parchment paper. Roll the chilled dough out thinly on a floured flat surface. Transfer to a prepared baking tray. Drain the apples from any juices, then arrange in the middle of the dough, leaving a few centimeter of clear edge. Drizzle the apples with salted caramel then fold the dough edges over the apples. Brush the dough with an egg wash and sprinkle with brown sugar. Scatter chopped walnuts over the Galette. Bake for 35-45 minutes, until crispy and golden brown to your liking.

Allow the Galette to cool for about 15 minutes before serving with paraphernalia of your choice and drizzled with more salted caramel.

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Volite pite ali vas živcira puno prtljanja? Ma znam kako vam je. I tu dolazi Galette, koja je nekomplicirana, nimalo zahtjevna, rustikalna verzija pite. Na neki odrpani način čak i izgleda malo fensi. Super bi se sparila sa tučenim slatkim vrhnjem ili sladoledom od vanilije, ali čak i ako preskočite te dodatke, definitivno ju isprobajte sa ovom slanom karamelom.

SASTOJCI:

(Za 1 Galette / 20,36 kn)

Za tijesto:

10 prenatrpanih žlica glatkog brašna (1,00 kn)

1 žlica šećera (0,10 kn)

½ žličice soli (0,01 kn)

5 žlica hladnog maslaca, narezanog na kockice (5,00 kn)

½ šalice hladnog kiselog mlijeka (1,50 kn)

Za nadjev od jabuka:

3 srednje velike jabuke (4,50 kn)

1 žlica limunovog soka (0,50 kn)

3 žlice smeđeg šećera (0,60 kn)

1 žlica glatkog brašna (0,10 kn)

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

Dodatno:

1 jaje, razmućeno (1,50 kn)

1 žlica smeđeg šećera (0,20 kn)

3 žlice sjeckanih oraha (1,50 kn)

2 žlice slane karamele (3,00 kn)

Brašno za posipanje (0,10 kn)

PRIPREMA:

Pripremite tijesto tako da skupa pomiješate brašno, šećer i sol. Dodajte hladni maslac narezan na kockice i prstima ga brzo umasirajte u brašno dok ne dobijete komadiće veličine graška. Dodajte hladno kiselo mlijeko, par sekundi promijesite i formirajte tijesto u disk. Čvrsto ga umotajte u prijanjajuću foliju i stavite u hladnjak na barem sat vremena, a moguće i do dva dana unaprijed.

Dok vam tijesto odmara pripremite nadjev od jabuka. Ogulite, očistite i tanko narežite jabuke, te ih pomiješajte sa sokom od limuna, šećerom, brašnom, cimetom i muškatnim oraščićem.

Kada ste spremni za pečenje zagrijte pećnicu na 190°C i obložite protvan papirom za pečenje. Ohlađeno tijesto razvaljajte u tanku plahtu. Ocijedite jabuke od svih sokova te ih stavite na sredinu tijesta, s time da okolo naokolo ostavite par centimetara slobodnog ruba. Po jabukama pokapajte slanu karamelu pa onda rubove tijesta presavijte preko jabuka. Premažite tijesto razmućenim jajetom i posipajte šećerom. Po Galetti raštrkajte sjeckane orahe i ubacite sve u pećnicu. Pecite ju 35-45 minuta, dok ne bude hrskava i zlatno-smeđa po vašem ukusu.

Pustite da se Galetta ohladi kojih 15-tak minuta prije nego ju razrežete i poslužite sa dodacima po vašem izboru i sa još malo slane karamele.

Apple Galette / Rustikalna pita od jabuka (Galette)

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

Even though the apple and walnut combo is more reminiscent of autumn, you can definitely treat yourself with this cake any time of the year. Even more so, since the weather has been all over the place lately and we’ve had a fair dose of cold and miserable days. Unfortunately, there are no photos of cake slices since I hauled the whole tray to work, but just imagine a juicy and rich square bites and you’re on the right track. Also, the office gang wholeheartedly approved. 🙂

Also, a little note: while the cake batter itself is refined sugar free, it depends on which dark chocolate you use if the ganache is going to be that way as well.

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INGREDIENTS:

(Yields 48 bite-sized squares / 0.14 EUR per square / 6.76 EUR for all)

For the batter:

4 apples (1.07 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup date syrup (0.20 EUR)

1 cup heavy cream (0.66 EUR)

1 and ½ cups ground walnuts (1.20 EUR)

1 and ½ cups all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

Good pinch of salt (0.01 EUR)

For the ganache:

200 grams dark chocolate (2.67 EUR)

3 tbsp butter (0.40 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly oil a square baking pan and line it with parchment paper. Core and peel the apples, then add to a food processor and pulse into a paste. Add in the eggs, vanilla, date syrup and cream, then pulse for 2-3 minutes until fluffy and thoroughly combined.

In a bowl whisk together ground walnuts, flour, baking powder and salt. Pour the wet mix over dry ingredients, then stir until just combined. Transfer the batter to a prepared pan and bake for about 30-35 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean. Leave the cake to cool to room temperature.

Once the cake cools down, melt the chocolate with butter and pour over the cake. Even out with a spatula and cool in the fridge so the chocolate sets. Remove the cake from pan, slice and serve chilled.

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Iako kombinacija jabuka i oraha ima u sebi štih jeseni, definitivno nećete pogriješiti ako se počastite ovim kolačem u bilo koje doba godine. Time više što je zadnjih dana vrijeme poprilično hirovito, sa poštenom dozom hladnih i jadnih trenutaka. Na žalost, nemam za vas slike narezanog kolača pošto sam cijeli protvan odvukla na posao, ali zamislite bogate i sočne zalogaje i na pravom ste tragu. Također, škvadra iz ureda je svesrdno podržala kolač. 🙂

I za kraj, mala napomena: sam biskvit je bez rafiniranog šećera, ali kakva će biti i glazira naravno ovisi o tome koju ćete čokoladu upotrijebiti.

SASTOJCI:

(Za 48 kockica veličine zalogaja / 1,05 kn po kockici / 50,61 kn za sve)

Za biskvit:

4 jabuke (8,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 jaja (3,00 kn)

½ šalice sirupa od datulja (1,50 kn)

1 šalica vrhnja za šlag (5,00 kn)

1 i ½ šalica mljevenih oraha (9,00 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Za glazuru:

200 g tamne čokolade (20,00 kn)

3 žlice maslaca (3,00 kn)

Dodatno:

Ulje za namastiti kalup (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan te ga obložite papirom za pečenje. Ogulite i očistite jabuke od sjemenki, pa ih ubacite u multipraktik i usitnite u pastu. Dodajte unutra jaja, vaniliju, sirup od datulja i vrhnje. Pulsirajte 2-3 minute dok smjesa ne bude jednolična i prozračna.

U zdjeli pomiješajte mljevene orahe, brašno, prašak za pecivo i sol. Prelijte mokre sastojke preko suhih i promiješajte tek toliko koliko treba da se sve sjedini. Smjesu preselite u pripremljeni protvan i pecite oko 30-35 minuta, dok biskvit ne bude zlatno-smeđe boje, a upiknuta čačkalica ne izađe čista. Pustite da se biskvit ohladi na sobnu temperaturu.

Rastopite čokoladu sa maslacem i prelijte preko ohlađenog biskvita. Poravnajte špatulom i ohladite u frižideru da se čokolada stisne. Izvadite kolač iz kalupa, narežite na kockice i poslužite hladan.

Walnut Apple Cake (refined sugar free) / Kolač od oraha i jabuka (bez rafiniranog šećera)

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

Since I liked a lot how my savory cheese and spinach cornbread recipe turned out, I naturally decided to take the sweet route and make a cornbread with apples. Because one can never have too many cakes in their arsenal.A good measure of dried ginger added a nice kick to it and I also find the apple and ginger combo really interesting and refreshing. If you are an apple lover and a cornbread lover, this simple cake is just the thing for you.

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INGREDIENTS:

(Yields 12 squares / 0.28 EUR per square / 3.32 EUR for all)

For the batter:

1 and ½ cups corn flour (0.10 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup sugar (0.07 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

3 eggs (0.60 EUR)

1 cup sour cream (0.53 EUR)

1 cup milk (0.33 EUR)

4 tbsp butter, melted (0.53 EUR)

For the topping:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a square baking pan and line it with parchment paper, then set aside. In a large bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and ginger. Stir in the eggs, sour cream and milk, then finally fold in the melted butter. Transfer the batter to a prepared baking pan. Gently shake to even out.

Peel, core and thinly slice the apples. Arrange the apple slices on top of the batter, then sprinkle generously with sugar and cinnamon. Bake for 40-50 minutes, until the apples are golden and caramelized and a skewer inserted into the cake comes out clean. Allow the cornbread to cool for about ten minutes before slicing and serving.

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Pošto mi se jako dopalo kako mi je ispala slana zlevanka sa sirom i špinatom, naravno da sam se odlučila okušati i sa slatkim stvarima i ispeći zlevanku sa jabukama. Jer ne možete nikada imati previše kolača u svojem arsenalu. Dobra količina sušenog đumbira dala je dašak zanimljivog okusa, a meni je osobno također kombinacija jabuka i đumbira baš odlična i osvježavajuća. Ako volite jabuke i volite kukuruzne zlevanke, ovaj jednostavni kolač je baš za vas.

SASTOJCI:

(Za 12 komada / 2,03 kn po komadu / 24,37 kn za sve)

Za smjesu:

1 i ½ šalica kukuruznog brašna (0,75 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice šećera (0,50 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

3 jaja (4,50 kn)

1 šalica kiselog vrhnja (4,00 kn)

1 šalica mlijeka (2,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žličica cimeta (0,50 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. U velikoj zdjeli pomiješajte oba brašna, šećer, sol, prašak za pecivo, sodu bikarbonu, cimet i đumbir. Dodajte unutra jaja, kiselo vrhnje i mlijeko, pa na kraju umiješajte rastopljeni maslac. Nježno protresite protvan da se sve poravna.

Ogulite, čistite od sjemenki i tanko narežite jabuke. Kriške jabuka poslažite po kolaču, pa posipajte sa cimetom i šećerom. Pecite 40-50 minuta, dok jabuke ne budu zlatne i karamelizirane, a testni štapić koji upiknete ne izađe čist. Pustite da se zlevanka ohladi desetak minuta prije nego ju narežete i poslužite.

Sweet Apple and Ginger Corn Bread / Slatka kukuruzna zlevanka sa jabukama i đumbirom

Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)

Since it is the apple (and all its related fruits) season, we are inventing ways to use up all of the produce in interesting ways. My parents gave me a few quinces, so I decided to make a small batch of jam. This jam is very tasty and creamy and didn’t require too much effort at all. I’m very much looking forward to smudging it on my toast, yum.

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INGREDIENTS:

(Yields 5 jars / 0.44 EUR per jar / 2.20 EUR for all)

6 quinces (1.33 EUR)

3 apples (0.40 EUR)

2 cups water (–)

2 tbsp lemon juice (0.27 EUR)

1 and ½ cups sugar, divided (0.20 EUR)

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METHOD:

Prepare the jars and lids by washing them in hot soapy water. Wash, core and finely dice the quinces and apples, making sure to discard any suspicious looking bits, but leave the skins on everything intact. Add the diced fruit to a pot together with water, lemon juice and a cup of sugar and place on a medium-high heat. Set your oven to preheat to 170°C (we’re getting to this part later on).

Once the fruit mix reaches a boil, stir occasionally and cook for 20-30 minutes, until the fruit softens and starts breaking apart. Remove from heat and pulse with an immersion blender into a fine mash. Stir in the remaining sugar and taste the jam to see if it needs more sugar. Return to a medium-low heat and cook for additional 3-4 minutes, while stirring constantly. Be really careful, as it’s gonna bubble up a lot at this point. The pectin in quinces and apples is going to make this jam quite thick, so you might need to add a splash more of water to dilute it a bit.

Distribute the jam between prepared jars and wipe the rims clean. Put the unopened jars in a preheated oven for 10-15 minutes, so a protective crust can form on the jam. Remove the jars from the oven, carefully seal and allow them to cool completely at room temperature before storing in a dark cool place.

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Pošto je sezona jabuka (i svog srodnog voća), smišljamo razne zanimljive načine kako da sve te plodove iskoristimo. Moji roditelji su mi poklonili nekoliko dunja, pa sam odlučila napraviti malu turu pekmeza. Konačni proizvod je jako ukusan i kremast te je bio gotov prilično brzo. Ne moram vam ni objašnjavati koliko se veselim tome da ovaj pekmez razmažem po vrućem komadu tosta, mljac.

SASTOJCI:

(Za 5 teglica / 3,30 kn po teglici / 16,50 kn za sve)

6 dunja (10,00 kn)

3 jabuke (3,00 kn)

2 šalice vode (–)

2 žlice limunovog soka (2,00 kn)

1 i ½ šalica šećera, podijeljena (1,50 kn)

PRIPREMA:

Prvo si pripremite teglice i poklopce tako da ih dobro operete u toploj vodi sa deterdžentom. Operite, očistite i na kockice narežite dunje i jabuke, s time da na svemu ostavite koru. Samo pazite da dobro očistite i bacite sve sumnjive dijelove. Narezano voće ubacite u lonac skupa sa vodom, limunovim sokom i šalicom šećera, pa sve stavite kuhati na srednje-jaku vatru. Stavite pećnicu da se grije na 170°C (do tog dijela dolazimo kasnije).

Nakon što sve zakipi kuhajte još 20-30 minuta uz povremeno miješanje, sve dok voće ne omekša i ne počne se raspadati. Maknite lonac s vatre i štapnim mikserom propulsirajte u glatku kašu. Umiješajte preostali šećer i probajte pekmez da vidite ako mu treba još šećera. Vratite na srednje-nisku vatru i kuhajte još 3-4 minute uz stalno miješanje. Budite jako pažljivi, jer će sada pekmez jako bublati. Obzirom kako su dunje i jabuke pune pektina, pekmez će biti jako gust pa ćete možda morati dodati još malo vode da ga mrvicu razrijedite.

Raspodijelite pekmez po pripremljenim teglicama i dobro obrišite rubove tegli. Stavite otvorene tegle u zagrijanu pećnicu na 10-15 minuta, kako bi se na pekmezu napravila zaštitna korica. Izvadite tegle iz pećnice, zatvorite i ostavite da se skroz ohlade na sobnoj temperaturi prije nego ih spremite na tamno i hladno mjesto.

Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)

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.

Upside-Down Apple Cake / Naopaki kolač od jabuka

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

A while ago we bought two large 15 kilo crates of apples. While we obviously do eat a ton of apples, some of them we’re a bit bruised and bumped, so we needed to figure out what to do with them quickly. We decided to juice them, but I felt really bad about throwing away all the leftover pulp so this cake was born.

Since the pulp I used was pretty dry, I did add a cup of the fresh apple juice too, but it was mostly the foamy, murky leftovers no one was particularly interested in drinking. However, I think shredding about 4 large apples together with their skins would be an accurate substitute of the pulp and juice that went into this cake. But if you’re also juicing, this recipe might be a good idea to look into if you’re throwing away a ton of leftover pulp. I think it would also work for a bunch of different fruits and certain vegetables like carrots and beetroots.

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INGREDIENTS:

(Yields 1 cake / 2.44 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

2 cups apple pulp (0.27 EUR)

1 cup apple juice (0.27 EUR)

¼ cup sunflower seed oil (0.20 EUR)

2 cups all-purpose flour (0.20 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup raisins (0.67 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and lightly grease a baking pan with a bit of oil. In a bowl, whisk together eggs, vanilla, yogurt, apple pulp, apple juice and oil, until it is all well incorporated. Add in flour, ground sunflower seeds, sugar, baking powder, baking soda and salt, then stir everything together to combine. Fold in the raisins and transfer the batter to a prepared pan. Bake for 30 minutes, until crispy and golden-brown on top and a skewer inserted in the cake comes out clean (a crumb or two are also fine). Allow to cool to room temperature before removing from the pan and slicing.

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Pred neko vrijeme kupili smo dva velika sanduka od po 15 kila jabuka. I dok je očito da jedemo puno jabuka, neke od njih su bile malo nagnječene i natučene, pa smo trebali brzo odlučiti što dalje s njima. Odlučili smo se napraviti svježi sok, ali meni je bilo žao baciti svu pulpu koja mi je od toga ostala, pa je tako nastao ovaj kolač.

Pošto je preostala pulpa bila dosta suha, odlučila sam u kolač ubaciti još i šalicu svježeg soka od jabuka, ali to su uglavnom bili oni mutni pjenasti ostaci koje nitko nije bio zainteresiran popiti. Međutim, mislim da bi oko 4 veće jabuke, naribane skupa sa korom, bile dobra zamjena umjesto kombinacije pulpe i soka koju sam ja stavila u receptu. S druge strane, ako isto cijedite sokove, ovaj recept je super način da iskoristite pulpu koju inače bacate. Mislim da bi jednako dobro funkcionirao sa većinom drugog voća, kao i sa određenim povrćem kao što su mrkve ili cikla.

SASTOJCI:

(Za 1 kolač / 17,37 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

2 šalice pulpe od jabuka (2,00 kn)

1 šalica soka od jabuke (2,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

2 šalice glatkog brašna (1,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

4 žlice šećera (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica grožđica (5,00 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i lagano sa malo ulja namastite kalup za pečenje. U zdjeli razmutite jaja sa vanilijom, jogurtom, pulpom od jabuka, sokom od jabuka i uljem. Ubacite u smjesu brašno, mljeveni suncokret, šećer, prašak za pecivo, sodu bikarbonu i sol, pa sve dobro promiješajte da se sjedini. Na kraju nježno umiješajte grožđice i smjesu preselite u pripremljeni kalup. Pecite oko 30 minuta, dok kolač ne bude hrskav i zlatno-smeđi, te čačkalica ostane čista kada upiknete kolač (mrvica-dvije su isto ok). Pustite da se kolač ohladi na sobnu temperaturu prije nego ga izvadite iz kalupa i razrežete.

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Oatmeal is my most common and most beloved breakfast choice, so I’m constantly looking for ways to make things interesting and diverse. The recipe below yields a big batch and reheats great, which is just what I like as it means I have breakfast situation sorted out for the whole week.

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INGREDIENTS:

(Yields 6 servings / 0.29 EUR per serving / 1.74 EUR for all)

1 banana (0.27 EUR)

¼ cup sunflower seed oil (0.05 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sugar, divided (0.04 EUR)

1 tbsp ground cinnamon (0.13 EUR)

1 tsp ground ginger (0.07 EUR)

Pinch of salt (0.01 EUR)

1 ½ cup warm water (–)

2 cups instant oats (0.27 EUR)

½ cup raisins (0.40 EUR)

2 apples, peeled and cubed (0.40 EUR)

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METHOD:

Preheat oven to 180°C. Mash up the banana, then whisk together with oil, ground flax seed, 2 tablespoons of sugar, cinnamon, ginger, salt and water. Add in the oats and stir until combined, adding a splash more of water if necessary. Fold in raisins and apples, then transfer the batter in a baking pan. Sprinkle with remaining tablespoon of sugar and bake for 45 minutes, until crispy and slightly browned. Serve warm, on its own or with a splash of milk.

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Zobena je kaša za mene najčešći i najdraži izbor doručka, pa stalno tražim načine kako da stvari budu zanimljive i raznovrsne. Ovaj recept daje veću količinu koja se super podgrijava, a to je baš ono što meni odgovara jer znači da imam riješene doručke za cijeli tjedan.

SASTOJCI:

(Za 6 porcija / 2,16 kn po porciji / 12,96 kn za sve)

1 banana (2,00 kn)

¼ šalice suncokretovog ulja (0,40 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice šećera, podijeljene (0,30 kn)

1 žlica mljevenog cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

Prstohvat soli (0,01 kn)

1 ½ šalica tople vode (–)

2 šalice sitnih zobenih pahuljica (2,00 kn)

½ šalice grožđica (3,00 kn)

2 jabuke, oguljene i narezane na kockice (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Izgnječite bananu i razmutite sa uljem, lanom, 2 žlice šećera, cimetom, đumbirom, soli i vodom. U to umiješajte zobene pahuljice, a po potrebi dodajte još mrvicu vode. Na kraju umiješajte grožđice i narezane jabuke, pa raširite smjesu po posudi za pečenje. Posipajte sa preostalom žlicom šećera i pecite 45 minuta, dok se sve ne zahrska i malo posmeđi. Poslužite toplo, samo za sebe, ili sa mrvicom mlijeka.

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Classic Apple Strudel / Klasična štrudla od jabuka

Apple strudel is just the thing when you need to quickly whip up a desert. Or when you have a ton of apples at hand. It’s simple, delicious and can hold for a couple of days in the fridge. Of course, nothing beats the taste while it’s still hot, fresh from the oven. But, you can prep and wrap the rolls beforehand and just pop the tray in the oven an hour before you need it done.

INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.85 EUR for whole)

1 pack (10 sheets) of phyllo pastry (1.60 EUR)

10 medium sized apples (1.33 EUR)

4 tbsp butter, divided (0.47 EUR)

4 tbsp sugar, divided (0.01 EUR)

1 tsp cinnamon (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup raisins (0.26 EUR)

½ cup milk (0.06 EUR)

Butter or vegetable oil for coating the baking tray (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

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METHOD:

Preheat oven to 180°C. Grease large baking tray which can hold all 10 strudel sausages and set aside. Alternatively, you can also divide strudels between smaller trays, so grease those accordingly. Unwrap stacked phyllo pastry sheets on flat clean surface to allow the dough to rest a bit. In a small saucepan on stovetop, or in a cup in a microwave, melt 3 tablespoons of butter. Wash, peel and grate the apples, discarding the cores. Pour melted butter over grated apples, add 3 tablespoons of sugar, cinnamon, vanilla and raisins and mix everything well using a spatula or your hands. Put about 2 heaping tablespoons of the apple filling on each pastry sheet, arranging it in a single line through the sheet’s length. Gently wrap the pastry sheet and place on a prepared tray. Repeat until all filling and pastry sheets are used up.

Place baking tray in a center of the oven and bake for around 30 minutes, until strudels are golden brown and crispy on top. Meanwhile, melt the remaining tablespoon of butter with milk and remaining sugar and simmer until the mixture warms up. You can also use microwave for this step. When the strudel is done, turn the oven off, drizzle warm milk mixture over it, carefully (it’s going to be very hot!) cover the tray with aluminum foil and place in still warm oven for 15 minutes. The liquid will soften the strudel and make it amazingly yummy and juicy. If you’re a fan of a crispy strudel instead, skip this step.

Allow strudel to cool for about 15 minutes before serving, sprinkled with powdered sugar.

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Štrudla od jabuka je prava stvar kada trebate na brzinu smutiti desert. Ili jednostavno imate hrpu jabuka pri ruci. Jednostavna je, ukusna i može stajati i do nekoliko dana u hladnjaku. Naravno, ništa nije bolje od svježe, tek pečene štrudle. Ali možete sve pripremiti i zamotati štrudlice unaprijed, i onda ih samo staviti da se peku sat vremena prije nego ih trebate gotove.

SASTOJCI:

(Za 10 veoma izdašnih porcija / 2,83 kn po porciji / 28,34 kn za sve)

1 paket od 10 listova za savijače (12,00 kn)

10 srednjih jabuka (10,00 kn)

4 žlice maslaca, podijeljene (3,50 kn)

4 žlice šećera, podijeljene (0,05 kn)

1 žličica cimeta (0,07 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice grožđica (2,00 kn)

½ šalice mlijeka (0,50 kn)

Maslac ili ulje za namastiti pleh za pečenje (0,01 kn)

Šećer u prahu za posluživanje (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite veliki pleh za pečenje u koji stane svih 10 štrudli i stavite na stranu. Naravno, možete podijeliti štrudle i na manje protvane, pa si onda namastite njih. Razmotajte listove za savijače na čistoj ravnoj površini kako bi se tijesto mrvicu opustilo. Na štednjaku u malom lončiću, ili u mikrovalnoj u šalici, rastopite 3 žlice maslaca. Operite, ogulite i naribajte jabuke, a bacite kocenove. Prelijte rastopljeni maslac preko jabuka, dodajte 3 žlice šećera, cimet, vaniliju i grožđice, pa sve dobro promiješajte špatulom ili rukama. Dužinom svakog lista za savijače, u tankoj liniji, raspoređujte oko 2 vrhom pune žlice nadjeva od jabuka, pa nježno zamotajte i slažite u namašćeni pleh. Ponavljajte dok ne potrošite sav nadjev i listove.

Stavite napunjen pleh u sredinu pećnice i pecite oko 30 minuta, dok štrudle ne postanu hrskave i zlatno-smeđe. U međuvremenu rastopite preostali maslac, dodajte šećer i mlijeko, pa kuhajte dok se ne ugrije. To također možete napraviti i u mikrovalnoj. Kada je štrudla pečena ugasite pećnicu, pa prelijte smjesom mlijeka. Pažljivo (jer je jako vruće!) prekrijte pleh aluminijskom folijom i stavite u ugašenu pećnicu na 15 minuta. Štrudla će od tekućine omekšati i biti baš sočna i fina. Ako više volite hrskavu štrudlu, preskočite ovaj korak.

Ostavite štrudlu da se hladi 15-tak minuta prije posluživanja. Poslužite posipano šećerom u prahu.

Classic Apple Strudel / Klasična štrudla od jabuka