Cauliflower and Roasted Red Pepper Curry (vegan) / Curry od cvjetače i pečenih paprika (veganski)

We experienced a midrange tragedy last week. Our oven broke down. I know, I know, it’s the middle of summer and normal people don’t even go near their ovens, much less do they turn them on. Well, we aren’t really normal and we have stuff roasting a couple of times a week. On really fun days, it’s even a couple of times per day. Luckily, our stovetop is still fully functional, so I decided to whip up this quick and easy curry to last us a few days, until the oven is fixed and the crisis is resolved.

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INGREDIENTS:

(Yields 6 servings / 0.81 EUR per serving / 4.87 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 bell pepper (0.20 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp turmeric powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

3 roasted red pepper fillets (0.80 EUR)

4 cups veggie broth (0.27 EUR)

1 head of cauliflower (1.33 EUR)

1 cup red lentils (1.00 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

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METHOD:

Peel, wash and chop up all the vegetables. Don’t throw away the cauliflower stalk either, just chop it up finely. Rinse lentils under running water in a colander. Add the oil, onions, garlic, bell pepper and cauliflower stalk to a large pot on high heat and saute for about 5-10 minutes, until everything is slightly caramelized. Add in curry powder, turmeric, paprika, garlic powder, oregano, red pepper flakes, black pepper and salt. Give a good stir and cook for just a minute so the spices become fragrant.

Remove the pot from head, then dump in tomato paste, chopped roasted peppers (I used store bought ones) and veggie broth, then pulse with an immersion blender into a smooth paste. Add in cauliflower florets, lentils, parsley and bay leaf and return the pot on heat. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. Stir occasionally and add a splash of water as needed. Serve over cooked rice and with a dollop of sour cream (or its vegan alternative). Some fresh chopped herbs on top would also be nice, but we unfortunately didn’t have anything at home.

This curry reheats very well and will keep refrigerated for up to five days.

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Prošloga tjedna nam se desila osrednja tragedija. Riknula nam je pećnica. Znam, znam, usred ljeta normalni ljudi ni ne gledaju svoje pećnice, a kamoli da ih slučajno pale. Ali mi baš i nismo skroz normalni, pa nam se nešto cvrlji i peče barem nekoliko puta tjedno. Za specijalno veselih dana, to zna biti i po par puta dnevno. Srećom, ploča za kuhanje nam je i dalje funkcionalna pa sam odlučila smutiti ovaj brzi i jednostavni curry da nas hrani narednih par dana, dok pećnica ne bude popravljena a krizno stanje otklonjeno.

SASTOJCI:

(Za 6 porcija / 6,07 kn po porciji / 36,41 kn za sve)

2 žlice suncokretovog ulja (0.20 EUR)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 paprika babura (1,50 kn)

2 žličice curry praha (1,00 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

2 žlice koncentrata od rajčice (2,00 kn)

3 fileta pečenih crvenih paprika (6,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 glavica cvjetače (10,00 kn)

1 šalica crvene leće (7,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Nemojte baciti stabljiku cvjetače, već i nju sitno nasjeckajte. Isperite leću u cjediljci pod tekućom vodom. Stavite veliki lonac na jaku vatru pa u njega dodajte ulje, luk, češnjak, papriku baburu i stabljiku cvjetače. Kuhajte 5-10 minuta, dok se povrće ne karamelizira, pa onda ubacite i curry, kurkumu, slatku papriku, češnjak u prahu, origano, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše.

Maknite lonac s vatre i dodajte u njega koncentrat rajčice, nasjeckane filete paprike (ja sam upotrijebila kupovne) i temeljac. Dobro sve propulsirajte štapnim mikserom dok ne dobijete glatku smjesu. U to ubacite cvjetiće karfijola, leću, peršin i lovor, pa vratite lonac na vatru. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem 30-tak minuta. Povremeno promiješajte, a prema potrebi dodajte i mrvicu vode. Gotov curry poslužite preko kuhane riže i sa malo kiselog vrhnja (ili neke veganske zamjene). Malo svježeg nasjeckanog začinskog bilja posipanog po svemu bi isto bilo super, ali mi smo doma baš ostali bez svega.

Ovaj curry se super podgrijava, a u hladnjaku će držati do pet dana.

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Cauliflower and Roasted Red Pepper Curry (vegan) / Curry od cvjetače i pečenih paprika (veganski)

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Can we talk about the fact that it’s going to be June tomorrow and I am wearing a sweater and a windproof jacket? Since the weather conditions obviously don’t care one bit that we are approaching summer, here’s a quick and cozy recipe to warm up your frostbite laden souls. If you are lucky enough to experience more reasonable temperatures for this time of the year, then I am deeply envious. But nevertheless, bookmark this quick little recipe for future emergencies.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.55 EUR for all)

2 squares of Chinese noodles (1.07 EUR)

6 cups veggie broth (0.40 EUR)

4 large carrots (0.40 EUR)

8 Shiitake mushrooms (0.53 EUR)

½ small head of cauliflower (0.80 EUR)

1 cup edamame beans (0.80 EUR)

1 tbsp miso paste (0.27 EUR)

1-2 tbsp soy sauce (0.13 EUR)

Good pinch red pepper flakes (0.02 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. Cook the noodles according to the package instructions, rinse under cold water and set aside. Bring the veggie broth to a rolling boil and add in carrots, mushrooms, cauliflower and edamame beans. Cook for about 10 minutes, until the veggies are cooked through. Add in the noodles and cook for another minute just to reheat. Turn off heat.

Melt the miso paste in a bit of hot broth, then stir into the soup. Taste and add soy sauce as needed. Stir in red pepper flakes and toasted sesame oil. Serve immediately.

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Možemo li porazgovarati o činjenici da će sutra lipanj, a ja hodam okolo u džemperu i jakni? Pošto vremenske uvjete baš boli briga za to što se približava ljeto, evo vam jedan brzi i fini recept da vam ugrije ozeble duše. Ako imate tu sreću da uživate u razumnijim temperaturama za ovo doba godine, onda vam zavidim. Ali neovisno o tome, bukmarkirajte si ovaj receptić za buduća krizna stanja.

SASTOJCI:

(Za 4 porcije / 8,54 kn po porciji / 34,15 kn za sve)

2 kocke kineskih rezanaca (8,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 velike mrkve (3,00 kn)

8 gljiva shiitaka (4,00 kn)

½ male glavice cvjetače (6,00 kn)

1 šalica boba (6,00 kn)

1 žlica miso paste (2,00 kn)

1-2 žlice soja sosa (1,00 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće i gljive. Rezance skuhajte prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Temeljac stavite da zavrije, pa dodajte u njega mrkve, gljive, cvjetaču i bob. Kuhajte desetak minuta, dok povrće ne bude gotovo. Dodajte rezance i kuhajte još minutu da se ugriju. Maknite s vatre.

Miso pastu rastopite u malo vrućeg temeljca pa onda umiješajte u juhu. Kušajte i prema potrebi dodajte soja sosa. Umiješajte čili i sezamovo ulje, pa odmah poslužite.

Noodle Miso Soup (vegan) / Miso juha sa rezancima (veganska)

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

This stir fry-is super quick and easy to make and hence an excellent option to keep in your arsenal for busy weeknight days. It also reheats great, so you can whip up some extra for meal prep. In this recipe I used pork lard for frying, but feel free to substitute this with neutral oil of your choice.

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INGREDIENTS:

(Yields 4 servings / 0.94 EUR per serving / 3.76 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp corn starch (0.01 EUR)

For the stir-fry:

1 tsp pork lard (0.01 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen green beans (1.00 EUR)

Pinch of red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Optional for serving:

2 tbsp Sriracha (0.27 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt and pepper. Place a wok on medium-high heat and fry the meat in a bit of pork lard until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Towards the end of frying, sprinkle the meat with corn starch and cook for additional minute or two. Remove all the meat from wok and set aside.

Add a bit more lard to the same wok and throw in minced garlic, green beans and red pepper flakes. Cover your wok with a lid and cook for about five minutes, until the green beans are cooked through, while stirring occasionally. Return the meat to the wok, add in soy sauce and sesame oil, give a good stir and cook for additional minute or two.

Serve immediately over a bed of cooked rice, drizzled with Sriracha and sprinkled with sesame seeds.

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Ovo jelo iz woka je jako brzo i jednostavno za pripremiti pa je stoga super za imati u arsenalu kada vam treba nešto za užurbani tjedan. Također se i dobro podgrijava pa je dobra opcija i za prirediti unaprijed. Ja sam u ovom receptu upotrijebila svinjsku mast za prženje, ali vi ju slobodno zamijenite sa nekim neutralnim uljem po vašem izboru.

SASTOJCI:

(Za 4 porcije / 7,05 kn po porciji / 28,21 kn za sve)

Za meso:

1 velika pileća prsa bez kosti i kože (15,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žlica svinjske masti (0,10 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za wok:

1 žlica svinjske masti (0,10 kn)

4 češnja češnjaka, sjeckana (1,00 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Po izboru za posluživanje:

2 žlice Srirache (2,00 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa začinite sa solju i paprom. Duboku tavu ili wok stavite na srednje jaku vatru, pa na svinjskoj masti ispržite meso dok ne bude hrskavo. Moja je sugestija da meso pržite u dvije ili tri manje ture radi maksimalne hrskavoće. Prema kraju prženja posipajte meso sa kukuruznim škrobom i pržite još dodatnu minutu-dvije. Svo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo masti i ubacite unutra sjeckani češnjak, mahune i čili. Poklopite wok i kuhajte oko pet minuta dok mahune ne omekšaju. Prema potrebi koji puta promiješajte. Meso vratite u wok, dodajte soja sos i sezamovo ulje, te dobro promiješajte. Kuhajte još koju minutu.

Poslužite odmah preko kuhane riže, pokapano Srirachom i posipano sezamom.

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Lentil and Parsnip Curry (vegan) / Curry od leće i pastrnjaka (veganski)

It’s been a while since I whipped up a curry recipe and this one is as easy and as delicious as they get. Also, I figured that coconut flour, made from desiccated coconut in a food processor, is a cheap and excellent alternative to canned coconut cream. I’m all for making do with what you have at home, so this type of curry recipe is my absolute favorite.

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INGREDIENTS:

(Yields 4 servings / 0.73 EUR per serving / 2.90 EUR for all)

1 tbsp coconut oil (0.07 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 parsnips (1.00 EUR)

1 cup red lentils (0.67 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tsp curry powder (0.13 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ cup coconut flour (0.20 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up the veggies. Separate the parsnip leaves from the root, chop them up and set aside for later. Rinse the lentils in a colander under running water. Dissolve coconut flour in veggie broth, so that no lumps remain.

Add coconut oil, onion, minced garlic and parsnips roots to a pot on high heat. Cook for a few minutes until the veggies start to caramelize. Add in lentils, tomato paste, curry powder, turmeric, garlic powder, red pepper flakes, salt and black pepper. Pour coconut flour and veggie broth mixture over everything and bring to a rolling boil.

Once your curry is boiling, reduce heat and simmer with a lid cracked open for about 40 minutes. Stir occasionally and add a splash of water if needed. Once your curry is done, stir in reserved parsnip leaves and serve over a bed of cooked rice.

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Prošlo je već dosta vremena od kada sam priredila neki curry, a ovaj u nastavku je idealan jer je jednostavan i ukusan. Također, ustanovila sam kako je kokosovo brašno, koje možete napraviti tako da u multipraktiku usitnite ribani kokos, odlična i jeftina alternativa konzerviranom kokosovom vrhnju. Pošto sam pobornik toga da se čovjek treba snaći sa onime što ima pri ruci, ovakav tip recepta je za mene savršen.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

1 žlica kokosovog ulja (0,50 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

2 pastrnjaka (7,50 kn)

1 šalica crvene leće (5,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žličice curry praha (1,00 kn)

1 žličica kurkume (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

½ šalice kokosovog brašna (1,50 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Odvojite lišće pastrnjaka od korijena, nasjeckajte ga i držite sa strane za kasnije. Leću isperite u cjediljci pod tekućom vodom. Kokosovo brašno otopite u povrtnom temeljcu tako da ne bude grudica.

Kokosovo ulje, luk, sjeckani češnjak i korijenje pastrnjaka stavite u lonac na jakoj vatri. Kuhajte par minuta da se povrće karamelizira, pa dodajte unutra leću, koncentrat rajčice, curry, kurkumu, češnjak u prahu, čili, sol i papar. Sve zalijte mješavinom kokosovog brašna i povrtnog temeljca i pustite da zavrije.

Kada sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 40 minuta, uz povremeno miješanje. Po potrebi dodajte malo vode. Kada je curry gotov, umiješajte u njega sjeckano lišće pastrnjaka te sve poslužite preko kuhane riže.

Lentil and Parsnip Curry (vegan) / Curry od leće i pastrnjaka (veganski)

Umami Broccoli Soup (vegan) / Umami juha od brokule (veganska)

There is a whole science behind the word umami and what it actually means, taste wise. This soup definitely delivers and is super rich and creamy. I could literally chug down buckets of it. Yet the ingredients are quite humble and the whole preparation process really easy.

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INGREDIENTS:

(Yields 4 generous servings / 0.78 EUR per serving / 3.11 EUR for all)

1 onion (0.10 EUR)

1 head of broccoli (0.80 EUR)

2 carrots (0.20 EUR)

3 medium sized potatoes (0.20 EUR)

2 sundried tomatoes (0.13 EUR)

6 shiitake mushrooms (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried coriander (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

3 tbsp soy sauce (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies, including the broccoli stem. Roughly chop up the mushrooms. Add all of the ingredients, aside from toasted sesame oil, to a large pot and bring to a rolling boil.

Once the soup reaches a rolling boil, reduce heat and simmer for about 30minutes with a lid cracked open until everything is cooked through. Remove from heat, add in toasted sesame oil and pulse with an immersion blender until creamy. Taste, adjust seasoning and serve immediately, or reserve for later, as this soup reheats wonderfully.

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Postoji cijela znanost iza riječi umami i što ona točno znači po pitanju okusa. Ova je juhica definitivno jaka po pitanju umamija i jako je bogata i kremasta. Ja bi ju doslovce mogla natakati u sebe iz kante koliko mi je fina. S druge strane, sastojci su manje-više skromni,a sama priprema jako jednostavna.

SASTOJCI:

(Za 4 izdašne porcije / 5.82 kn po porciji / 23,26 kn za sve)

1 luk (0,75 kn)

1 glavica brokule (6,00 kn)

2 mrkve (1,50 kn)

3 srednje velika krumpira (1,50 kn)

2 sušene rajčice (1,00 kn)

6 gljiva shiitaka (3,00 kn)

½ žličice soli (0.01 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica mljevenog korijandera (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

3 žlice soja sosa (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajtesvo povrće, uključujući i stabljiku od brokule. Krupno narežite gljive. Sve sastojke osim sezamovog ulja ubacite u lonac i pustite da zavrije.

Kada juha zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta, dok povrće ne bude kuhano. Maknite juhu sa vatre, dodajte sezamovo ulje i propasirajteštapnim mikserom da bude kremasto. Kušajte i prilagodite začine, pa odmah poslužite ili sačuvajte za kasnije, pošto se ova juhica odlično podgrijava.

Umami Broccoli Soup (vegan) / Umami juha od brokule (veganska)

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

I’ve been very much in the mood for fried food lately. Spicy fried food, to be more precise. These spring rolls satiate all those cravings but are not laden with a ton of oil, since all the frying is actually done in the oven. They do require a bit more work, but you can easily prepare the meat and slice all your veggies a day ahead. When you break up the work like that, actual roll assembly is fairly easy.

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INGREDIENTS:

(Yields 12 spring rolls / 0.23 EUR per roll / 2.78 EUR for all)

For the turkey:

1 tsp sunflower seed oil (0.01 EUR)

1 cup ground turkey (1.00 EUR)

3 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp soy sauce (0.07 EUR)

For the filling:

½ cup shredded carrots (0.07 EUR)

½ cup shredded cabbage (0.07 EUR)

½ cup thinly sliced spring onions (0.20 EUR)

For the rolls:

3 sheets of phyllo pastry (0.40 EUR)

¼ cup milk (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the spicy dipping sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 tsp apple cider vinegar (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp warm water (–)

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METHOD:

Put a skillet to medium high-heat. Add in the oil and turkey. Tear the mushrooms into small pieces and throw them in with the meat. Season everything with salt, pepper, red pepper flakes and soy sauce. Cook for 5-10 minutes, until the meat is done. In a bowl mix together the cooked turkey with shredded carrots, cabbage and spring onions.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut each phyllo sheet into four square pieces. Whisk together milk and oil to emulsify, then brush each phyllo square with this mixture. Add about a tablespoon of the prepared filling to each piece of phyllo, wrap up and arrange on prepared baking tray. Repeat until all the phyllo and filling are used up. Lightly brush the rolls with remaining milk mixture, then bake for about 20 minutes, until crispy and nicely golden-brown.

While the rolls are baking, prepare the spicy sauce by whisking all of the ingredients in a small bowl until everything is well incorporated. Serve the baked rolls immediately with the prepared dipping sauce on the side.

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U zadnje sam vrijeme baš nekako raspoložena za prženu hranu, i to ljutu prženu hranu. Ove proljetne rolice ispunjavaju te zahtjeve, a opet nisu zagušene sa tonom masnoće pošto se peku u pećnici. Istina, sa njima ima nešto više posla, ali meso možete pripremiti i dan prije, kao i nasjeckati svo povrće. Kada sve razlomite na takve manje operacije, samo slaganje rolica je čas posla.

SASTOJCI:

(Za 12 proljetnih rolica / 1,73 kn po rolici / 20,71 za sve)

Za puretinu:

1 žlica suncokretovog ulja (0,10 kn)

1 šalica mljevene puretine (7,50 kn)

3 shiitake gljive (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica soja sosa (0,50 kn)

Za nadjev:

½ šalice ribane mrkve (0,50 kn)

½ šalice ribanog kupusa (0,50 kn)

½ šalice tanko narezanog mladog luka (1,50 kn)

Za rolice:

3 lista kora za zavijače (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za pikantni umak:

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica soja sosa (0,50 kn)

1 žlica meda (1,00 kn)

1 žličica jabučnog octa (0,20 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice tople vode (–)

PRIPREMA:

Tavicu stavite na srednje-jaku vatru. Dodajte ulje i puretinu. Gljive natrgajte na male komadiće pa i njih ubacite s mesom. Sve dobro začinite sa solju, paprom, čilijem i soja sosom. Kuhajte 10-15 minuta, dok meso ne bude gotovo. U zdjeli skupa pomiješajte puretinu sa ribanom mrkvom, kupusom i sjeckanim mladim lukom.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Svaku koru za zavijaču narežite na četiri kvadrata. Razmutite mlijeko sa uljem da dobijete emulziju, pa svaki kvadrat tijesta premažite sa mješavinom mlijeka i ulja. Dodajte oko žlicu pripremljenog nadjeva, pa zamotajte u rolicu i stavite na pripremljeni protvan. Ponavljajte postupak dok ne potrošite svo tijesto i nadjev. Na kraju sve rolice lagano premažite mješavinom mlijeka i ulja, te pecite 20 minuta, dok rolice ne budu hrskave i zlatno smeđe.

Dok se rolice peku, pripremite umak. U maloj zdjelici pomiješajte sve sastojke dok ne dobijete jednoličnu i glatku smjesu. Pečene rolice poslužite vruće sa pikantnim umakom kojega ste pripremili.

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka

This dish is so delicious but it’s not for those of the faint heart, as it’s loaded with strong aromatics like chili and garlic. Of course, feel free to adjust the spices to your liking, but if you are into spicy foods, stick to this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.02 EUR per serving / 4.07 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

3 tsp corn starch (0.04 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

5-6 shiitake mushrooms (0.40 EUR)

2 onions (0.20 EUR)

3 bell peppers (0.60 EUR)

6 garlic cloves (0.20 EUR)

1 large chili pepper (0.20 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt, pepper and corn starch. Wash, peel and chop up the veggies and mushrooms. I’ve kept the seeds in the chili pepper for the extra kick, but feel free to discard those if it seems like too much.

Place a wok on medium heat and fry the meat in a bit of oil until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Remove all the meat from wok and set aside.

Add a bit more oil to the same wok and throw in the mushrooms, Stir fry them for a minute or two, then add in onions. Cook those down as well, then add in the bell pepper, garlic and chili pepper. Cook for a few minutes until the veggies are slightly charred. Add in ketchup, soy sauce and sesame oil. Give a good stir and return the meat to the wok. Stir to warm up and coat with sauce. Serve immediately over a bed of cooked rice.

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Ovo jelo je prefino, ali definitivno nije za ljude koji nisu ljubitelji pikantnog, pošto je krcato snažnim aromama čilija i češnjaka. Naravno, vi začine svakako možete prilagoditi vlastitom ukusu, ali ako vam jače začinjena jela pašu, ovim se receptom nećete razočarati.

SASTOJCI:

(Za 4 porcije / 7,62 kn po porciji / 30,46 kn za sve)

Za meso:

1 velika pileća prsa bez kosti i kože (15,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

3 žlice kukuruznog škroba (0,30 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

5-6 gljiva shiitaka (3,00 kn)

2 luka (1,50 kn)

3 paprike babure (4,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 velika čili papričica (1,50 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa pomiješajte sa solju, paprom i kukuruznim škrobom. Operite, ogulite i nasjeckajte svo povrće i gljive. Ja sam narezala čili skupa sa sjemenkama, ali vi slobodno izbacite sjemenke za manje ljutine.

Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Popržite meso na ulju dok ne bude hrskavo. Moj je prijedlog da meso pržite u više manjih ture jer ćete tako osigurati maksimalnu hrskavoću. Gotovo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo ulja pa ubacite gljive i pržite minutu-dvije, pa dodajte i luk. Sve kratko kuhajte prije nego ubacite papriku, češnjak i čili. Pustite sve koju minutu da se povrće blago karamelizira. Dodajte kečap, soja sos i sezamovo ulje. Dobro sve promiješajte i vratite u wok meso. Promiješajte kratko da se meso ponovo ugrije i obloži umakom, te odmah poslužite preko kuhane riže.

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka