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.

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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

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka