Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

IMGP7249

IMGP7251

INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

IMGP7253

IMGP7254

METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

IMGP7250

IMGP7255


Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Advertisements
Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

This dish was a very low fuss, spur of the moment type of thing and it turned out amazing. The best thing about it was minimal chopping – I only needed to slice the meat and mince the garlic. So if you have a bag of frozen green beans lying around and some meat, go and make this!

Just a small note, though. I used Gochujang – Korean chili paste because that’s what I had around. You’re welcome to sub that with Sriracha or any other spicy sauce of your choice.

IMGP7087

IMGP7088

INGREDIENTS:

(Yields 4 servings / 1.13EUR per serving / 4.52 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp soy sauce (0.13 EUR)

1 tsp fish sauce (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

¼ cup white wine (0.40 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp corn starch (0.02 EUR)

For the stir-fry:

6 garlic cloves (0.20 EUR)

450 gram bag of frozen green beans, thawed (1.00 EUR)

6 tbsp sunflower seed oil, divided (0.08 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP7092

METHOD:

Cut the pork into thin strips and toss together with soy sauce, fish sauce, Gochujang (or other spicy sauce of your choice) and salt, then leave to sit for about ten minutes. While the meat is resting, in a small bowl mix the sauce by stirring together all of the ingredients, until sugar and corn starch are completely dissolved. Mince garlic and toss with thawed green beans in another separate bowl.

Place wok on high heat for a few minutes to thoroughly heat through. Add 2 tablespoons of sunflower oil and half of the pork. Cook for a few minutes until the meat is done and starts slightly crisping up. Remove the meat, if needed add a bit more oil and repeat with the remaining pork.

Once done, remove all the pork from the wok and set aside. Add the remaining sunflower oil to the same wok and throw in the green bean and garlic mixture. Cook for a few minutes, until everything is sizzle-y (Is that even a word?) and fragrant, but there is still some chew left to the green beans. Pour in the mixed sauce and cook briefly, until the sauce thickens and the alcohol evaporates from the wine. Return the pork to the wok, drizzle with sesame oil, give a good final stir and serve over cooked rice.

IMGP7089

IMGP7091


Ovo jelo je nastalo bez puno prtljanja u trenutku nadahnuća, a ispalo je fantastično. Najbolja stvar u svemu je minimalno sjeckanje – samo sam trebala narezati meso i nasjeckati češnjak. Tako da, ako vam se po doma povlači paket smrznutih mahuna i nešto mesa, odmah se bacite na kuhanje!

Samo mala napomena. Ja sam upotrijebila Gochujang – korejsku čili pastu jer sam to imala pri ruci. Vi slobodno umjesto toga stavite ili Srirachu, ili koji drugi ljuti umak po vlastitom izboru.

SASTOJCI:

(Za 4 porcije / 8,45 kn po porciji / 33,79kn za sve)

Za meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žlica soja sosa (1,00 kn)

1 žličica ribljeg umaka (1,00 kn)

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

Dobar prstohvat soli (0,01 kn)

Za umak:

¼ šalice bijelog vina (3,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,03 kn)

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

1 žličica kukuruznog škroba (0,15 kn)

Za wok:

6 češnjeva češnjaka (1,50 kn)

Vrećica od 450 g smrznutih zelenih mahuna, odmrznuta (7,50 kn)

6 žlica suncokretovog ulja (0,60 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Narežite svinjetinu na tanke trakice i pomiješajte sa soja sosom, ribljim umakom, Gochujangom (ili kojim drugim ljutim umakom po izboru) i soli, pa ostavite da miruje desetak minuta. Dok meso odmara, u maloj zdjelici smućkajte umak tako da miješatesve sastojke dok se šećer i kukuruzni škrob skroz ne otope. Sitno nasjeckajte češnjak i u još jednoj posudi pomiješajte sa odmrznutim mahunama.

Stavite wok na par minuta jaku vatru da se dobro zagrije. Dodajte 2 žlice suncokretovog ulja i pola mesa. Kuhajte par minuta dok meso ne bude skroz gotovo i lagano se ne zahrska. Maknite meso iz woka, po potrebi dodajte još malo ulja te ponovite sa ostatkom svinjetine.

Kada je svo meso gotovo maknite ga iz woka i stavite na stranu. Dodajtepreostalo suncokretovo ulje u wok i ubacite miks mahuna i češnjaka. Kuhajte koju minutu, dok sve ne počne dobro krčkati i mirišati, ali mahune još uvijek imaju nešto hrskave teksture. Dolijte unutra mješavinu umaka te kratko kuhajte dok se umak ne zgusne, a alkohol ne ispari iz vina. Ubacite natrag svinejtinu, pokapajte sezamovim uljem, dobro sve još jednom promiješajte i poslužite preko kuhane riže.

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Fried rice is one of my favorite dishes because it’s very quick and versatile. It’s a fabulous way to use up some odds and ends you have rolling around your fridge. Also, it’s sooo tasty. I could eat fried rice pretty much every day and never get tire of it.

IMGP7173

IMGP7175

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.33 EUR for all)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp warm water (–)

1 tbsp honey (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp apple cider vinegar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

For the stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

1 small onion (0.07 EUR)

2 big oyster mushrooms (0.27 EUR)

4 Portobello mushrooms (0.53 EUR)

1 red bell pepper (0.53 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.20 EUR)

2 tbsp sesame seeds (0.13 EUR)

IMGP7176

IMGP7174

METHOD:

First make the sauce by whisking together all of the ingredients until it’s all well incorporated and dissolved. Set aside. Wash, peel and finely dice all the veggies and mushrooms. In a small bowl whisk the eggs.

Add two tablespoons of sunflower seed oil to a wok or a pan on high heat and saute onion for a few minutes, until slightly translucent. Add in oyster mushrooms, cook briefly and then add in the Portobello mushrooms. After a minute or two dump in bell pepper and minced garlic. Stir-fry for a couple of minutes before adding in carrots. Once it all cooks down, push everything to one side, scraping the bottom of the pan clean.

Pour the remaining two tablespoons of oil to the free pan bottom, then add in whisked eggs to the oil. Cook the eggs for a minute or two, gently folding them over with a spatula until they are done. Stir everything together and add in the rice. Allow to reheat and slightly crisp up for a few minutes before pouring the sauce over everything. Give a good stir and serve immediately, sprinkled with sesame seeds.

IMGP7178


Pržena riža mi je jedno od omiljenih jela jer je jako brza za spremiti i vrlo prilagodljiva. Ujedno je i super za iskoristiti sve ostatke koji vam se kotrljaju po frižideru. A da ne spominjem činjenicu koliko je samo fina. Što se mene tiče, prženu rižu mogu jesti svaki dan i nikada mi neće dosaditi.

SASTOJCI:

(Za 2 porcije / 12,48 kn po porciji / 24,95 kn za sve)

Za umak:

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

1 žlica tople vode (–)

1 žlica meda (1,00 kn)

2 žlice sojinog umaka (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica jabučnog octa (0,03 kn)

½ žličice kukuruznog škroba (0,02 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

1 mali luk (0,50 kn)

2 velike bukovače (2,00 kn)

4 šampinjona (4,00 kn)

1 crvena paprika (4,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane hladne riže (1,50 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Prvo spremite umak tako da u maloj posudi dobro izmiješate sve sastojke dok se sve ne rastopi i sjedini. Stavite na stranu. Operite, ogulite i fino nasjeckajte svo povrće i gljive. U maloj zdjelici razmutite jaja.

Dvije žlice suncokreovog ulja dodajte u wok ili tavu, pa na jakoj vatri kratko prodinstajte luk dok ne postane staklast. Ubacite bukovače, kratko kuhajte, te dodajte i šampinjone. Nakon minutu-dvije dodajte papriku i sjeckani češnjak. Kuhajte uz miješanje nekoliko minuta prije nego što ubacite i mrkvu. Kada se sve kratko prokuha, pogurajte svo povrće i gljive na jednu stranu tave i dobro postružite sve sa dna.

Preostale dvije žlice ulja dodajte na prazni dio tave pa direktno na ulje ulijte razmućena jaja. Minutu-dvije kuhajte jaja, s time da ih špatulom nježno preklapajte sve dok ne budu gotova. Sada sve promiješajte te dodajte rižu. Pustite koju minutu da se riža ugrije i da se blago zahrska prije nego što sve zalijete pripremljenim umakom. Još jednom dobro promiješajte i odmah poslužite, posipano sezamom.

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

Minced Turkey Stir-Fry / Mljevena puretina iz woka

This recipe is super cheap, tasty and quick, which makes it ideal to prepare during work week. Or, you know, when you are too lazy for some elaborate cooking. Either way, you definitely won’t be disappointed with the results. I also scored some ground turkey and red peppers on sale, so this dish came out even cheaper.

IMGP6910

INGREDIENTS:

(Yields 4 generous servings / 0.86 EUR per serving / 3.42 EUR for all)

For the meat:

2 cups ground turkey (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch dried chili flakes (0.03 EUR)

1 tsp fish sauce (0.13 EUR)

1 tbsp soy sauce (0.13 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the veggies:

1 tbsp sunflower seed oil (0.01 EUR)

3 red bell peppers (1.00 EUR)

4 garlic cloves (0.13 EUR)

2 large onions (0.20 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP6911

IMGP6913

METHOD:

Toss the turkey with salt, chili, fish sauce and soy sauce, then leave to rest for a few minutes. Meanwhile, thinly slice peppers and onions and mince garlic. Place wok on high heat for a few minutes to get thoroughly heated through. Add in two tablespoons of oil and half of the meat, then stir fry until crispy. Remove the finished turkey and repeat with a second batch, then remove all of the meat and set aside.

Add another tablespoon of oil to the same wok and sliced peppers. Cook for a few minutes before adding the garlic and onion. When the veggies are done, return the meat, season everything with soy sauce and sesame oil, stir and serve over cooked rice.

IMGP6909


Ovaj jelo je jako jeftino, fino i brzo, pa je idealno za pripremiti tijekom radnog tjedna. Ili jednostavno onda kada ste prelijeni za neko zahtjevno nakuhavanje. U svakom slučaju, sigurno nećete biti razočarani. Također, nabasala sam na mljevenu puretinu i crvene paprike na sniženju, pa je zato ovo jelo ispalo još i jeftinije.

SASTOJCI:

(Za 4 izdašne porcije / 6,44 kn po porciji / 25,76 kn za sve)

Za meso:

2 šalice mljevene puretine (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 žličica ribljeg umaka (1,00 kn)

1 žlica soja sosa (1,00 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za povrće:

1 žlica suncokretovog ulja (0,10 kn)

3 crvene paprike (7,50 kn)

4 češnja češnjaka (1,00)

2 velika luka (1,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte puretinu sa soli, čilijem, ribljim umakom i soja sosom i ostavite da odmara koju minutu. U međuvremenu tanko narežite papriku i luk i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. U zagrijani wok dodajte dvije žlice ulja i pola mesa, pa kuhajte dok se meso ne zahrska. Maknite puretinu iz woka i ponovite sa ostatkom. Svo meso izvadite iz woka i stavite na stranu.

U isti wok dodajte žlicu ulja i narezane paprike. Kuhajte par minuta prije nego dodate češnjak i luk. Kada je povrće gotovo, vratite meso u wok, začinite sve soja sosom i sezamovim uljem, dobro primiješajte i poslužite sa kuhanom rižom.

Minced Turkey Stir-Fry / Mljevena puretina iz woka

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

This is another one of those recipes where I’ve been too lazy to cook an elaborate meal and just threw together a bunch of random things I had around the house. A bag of frozen mixed Asian veggies really came in handy here and saved me a bunch of peeling, slicing and dicing. Also, if you’re like me and recovering from a food coma which inevitably follows each and every holiday, this recipe is just for you as it’s loaded with veggies and healthy stuff. Plus, this dish is tasty and won’t feel like a punishment. 😀

IMGP6928

INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.37 EUR for all)

For the marinade:

3 tbsp soy sauce (0.20 EUR)

2 tbsp orange juice (0.07 EUR)

Good pinch of dried chili flakes (0.03 EUR)

For the stir-fry:

3 tbsp sunflower seed oil (0.04 EUR)

1 block of smoked extra firm tofu (1.00 EUR)

1 bag of frozen mixed Asian veggies (1.33 EUR)

4 garlic cloves (0.13 EUR)

Big handful of fresh spinach (0.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sesame seeds (0.13 EUR)

IMGP6927

IMGP6926

METHOD:

Whisk together the marinade ingredients. Dice the tofu (or go fancy as I did and cut into triangles) and mix with marinade. Allow to sit for at least 10 minutes, while your frozen veggies thaw a bit in a colander. If you’re not using extra firm tofu, you’ll want to press out excessive water before you dice and marinate it. For that I suggest wrapping tofu block in clean kitchen towels and pressing it down with a heavy pot for at least an hour.

While your tofu is marinating, mince garlic and wash and pat dry spinach. Place wok on high heat for 2-3 minutes to thoroughly heat up. Drain the tofu of marinade, but reserve all liquids for later on. Add oil to your hot wok and stir-fry tofu for about 5 minutes, until crispy and golden brown on all sides. Remove tofu from wok and set aside.

Dump the thawed veggie mix with minced garlic into the remaining oil in your wok and cook for about 5-10 minutes, until slightly caramelized. Add in the spinach and reserved marinade, stir and cook for a minute or two until spinach slightly wilts down. If you think there’s too much liquid in your wok, you can sprinkle a bit of corn starch over everything and give a good stir to thicken the situation. Return tofu to wok, drizzle with sesame oil and give a final stir. Serve immediately over a bed of rice and sprinkled with sesame seeds.

IMGP6931

IMGP6923


Ovo je još jedan od onih recepata gdje sam bila prelijena za nakuhavanje kompliciranog obroka i jednostavno sam smutila neke random stvari koje smo već imali doma. Vrećica miješanog smrznutog azijskog povrća me je spasila od beskrajnog guljenja i sjeckanja. Također, ako ste kao ja i oporavljate se od krkanja koje neizbježno prati svake blagdane, ovaj recept je baš za vas jer je nakrcan sa povrćem i zdravim stvarima. A pošto je i ukusan, nećete se osjećati kao da ste u kazni. 😀

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,05 kn za sve)

Za marinadu:

3 žlice soja sosa (1,50 kn)

2 žlice soka od naranče (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Za wok:

3 žlice suncokretovog ulja (0,30 kn)

1 kocka dimljenog ekstra čvrstog tofua (7,50 kn)

1 vrećica smrznutog azijskog povrća (10,00 kn)

4 češnja češnjaka (1,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Pomiješajte sastojke za marinadu. Narežite tofu na kockice (ili budite fensi kao ja i narežite na trokutiće) i pomiješajte ga sa marinadom. Pustite da se paca desetak minuta, dok vam se smrznuto povrće malo odmrzne u cjediljci. Ako ne koristite ekstra čvrsti tofu, poželjno je da iz njega istisnete višak vode prije nego ga narežete i stavite marinirati. Moj je prijedlog da ga u tom slučaju umotate u papirnate ručnike i pritisnete teškim loncem na barem sat vremena.

Dok se tofu marinira usitnite češnjak i operite i krpom lagano posušite špinat. Stavite wok na jaku vatru na 2-3 minute da se dobro ugrije. Ocijedite tofu od marinade, ali svu tekućinu sačuvajte za kasnije. Dodajte ulje u vrući wok i popecite tofu dok ne bude hrskav i zlatno-smeđi, oko pet minuta. Maknite tofu iz woka i stavite na stranu.

Mix povrća i usitnjeni češnjak bacite na preostalo ulje u woku i kuhajte oko 5-10 minuta da se povrće lagano karamelizira. Dodajte špinat i marinadu koju ste sačuvali, promiješajte i kuhajte još koju minutu da špinat povene. Ako vam je u woku ostalo previše tekućine, možete po povrću posipati malo kukuruznog škroba i sve dobro promiješati da se zgusne. Vratite tofu u wok, pokapajte sezamovim uljem i za kraj još jednom izmiješajte. Poslužite odmah preko kuhane riže i posipano sa sezamom.

Crispy Tofu Stir-Fry (vegan) / Povrće iz woka sa hrskavim tofuom (vegansko)

Pea and Cauliflower Curry (vegan) / Curry od graška i cvjetače (veganski)

I haven’t made any curry dishes for a loooong time, but since I scored some coconut cream and cauliflower on sale, I instantly felt inspired to make a nice pot of spicy, fragrant and creamy curry goodness.

IMGP6897

IMGP6896

INGREDIENTS:

(Yields 6 servings / 1.18 EUR per serving / 7.08 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.27 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

4 carrots (0.40 EUR)

1 can of tomatoes (0.67 EUR)

1 can of coconut cream (2.00 EUR)

1 cup red lentils (1.00 EUR)

2 cups of water (–)

1 tsp salt (0.01 EUR)

1 head of cauliflower (1.33 EUR)

2 cups of frozen peas (0.67 EUR)

IMGP6894

IMGP6900

METHOD:

Peel, wash and chop up all the vegetables. Rinse lentils under running water in a colander. In a large pot, saute onion on olive oil on high heat for a few minutes until slightly translucent. Throw in garlic, chili peppers, curry powder, paprika and red pepper flakes, stir and cook for a minute so the aromas activate in the spices. Throw in diced carrots, stir and cook briefly to slightly caramelize. Add in canned tomatoes and crush them up with your spatula.

Dump in coconut cream, lentils, water and salt and give it all a good stir. Bring to a boil, reduce heat and then simmer with a lid cracked open for 15 minutes. Now add in cauliflower florets and frozen minutes and cook for additional 5-10 minutes, until peas are thoroughly cooked through and there is still some crunch left to the cauliflower. Serve warm over a bed of cooked rice.

IMGP6901

IMGP6898


Jako dugo nisam kuhala nikakav curry, a kada sam naletila na kokosovo vrhnje i karfijol na sniženju, odma sam se osjetila nekako nadahnutom da skuham veliki lonac toplog, mirisnog i kremastog curryja.

SASTOJCI:

(Za 6 porcija / 8,83 kn po porciji / 52,98 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (2,00 kn)

1 žlica curry praha (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

4 mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 konzerva kokosovog vrhnja (15,00 kn)

1 šalica crvene leće (7,50 kn)

2 šalice vode (–)

1 žličica soli (0,01 kn)

1 glavica cvjetače (10,00 kn)

2 šalice smrznutog graška (5,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu dinstajte par minuta luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite češnjak, čili papričice, curry, papriku i sušene čili pahuljice, promiješajte i kuhajte minutu, da se u začinima probude arome. Dodajte i mrkvu, promiješajte i kratko kuhajte da se lagano karamelizira. Ubacite pelate i izgnječite ih špatulom.

Sada nadodajte kokosovo vrhnje, leću, vodu i sol te sve dobro promiješajte. Pustite da zavrije, smanjite vatru i krčkajte 15 minuta sa odškrinutim poklopcem. Za kraj bacite u lonac cvjetaču i grašak, pa nastavite kuhati još 5-10 minuta dok se grašak ne skuha do kraja, a cvjetača ne ostane još malo hrskava. Poslužite toplo preko kuhane riže.

Pea and Cauliflower Curry (vegan) / Curry od graška i cvjetače (veganski)

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

IMGP6821

INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP6823

METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

IMGP6822


Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom