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Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

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You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

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INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

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Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

Kimchi Stew Number Two (vegan) / Varivo od Kimchija broj dva (vegansko)

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If you enjoyed the first Kimchi stew recipe I’ve posted, do check this one out as well. The second version is more hearty and robust, and therefore better suited for colder days we are facing. The warm spices really revive and keep the blood flowing, which was just what I needed after a miserable day of ending soaked up in rain on my way home from work.

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INGREDIENTS:

(Yields 4 servings / 1.06 EUR per serving / 4.24 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 carrots (0.40 EUR)

4 medium sized potatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 can of cooked chickpeas (0.80 EUR)

8 Shiitake mushrooms (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 bay leaf (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

3 tbsp chickpea flour (0.20 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrot and potatoes to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in Kimchi, chickpeas, mushrooms, tomato paste, salt, black pepper, bay leaf and soy sauce. Dissolve the chickpea flour in veggie broth, then pour the concoction into the pot. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about half an hour, until the potatoes are thoroughly cooked through. Be sure to stir everything occasionally and, if needed, add in a splash more of water. Turn off heat and stir in the toasted sesame oil. Serve warm. The stew reheats great so it’s also an excellent meal prep option as well.

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Ako vam se svidio raniji recept za Kimchi varivo koji sam objavila, definitivno isprobajte i ovaj. Ova nova verzija je definitivno zasitnija i robusnija, pa samim time i prikladnija za hladne dane sa kojima se suočavamo. Topli začini će vas stvarno napuniti energijom i razbuditi, što je meni definitivno trebalo nakon što me oprala kiša pa sam sva mokra i promrzla došla doma s posla.

SASTOJCI:

(Za 4 porcije / 7,93 kn po porciji / 31,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 mrkve (3,00 kn)

4 srednje velika krumpira (2,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 šalice veganskog Kimchija (7,00 kn)

1 konzerva slanutka (6,00 kn)

8 gljiva shiitaka (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 lovorov list (0,10 kn)

2 žlice soja sosa (1,00 kn)

3 žlice brašna od slanutka (1,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkvu i krumpire ubacite u lonac na jakoj vatri. Dinstajte oko pet minuta da se sve blago karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte minutu prije nego dodate i Kimchi, slanutak, gljive, koncentrat rajčice, sol, papar, lovor i soja sos. Brašno od slanutka otopite u temeljcu, pa tu smjesu ulijte u lonac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem jedno pola sata, dok krumpiri ne omekšaju. S vremena na vrijeme sve dobro promiješajte, a po potrebi podlijte sa još malo vode. Maknite s vatre i umiješajte sezamovo ulje. Poslužite toplo. Ovo se varivo super podgrijava, pa je odlična opcija za pripremiti unaprijed i ponijeti na posao.

Kimchi Stew Number Two (vegan) / Varivo od Kimchija broj dva (vegansko)

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Crunch Crunch Away, , , , , , , , , 1 Comment

Have you already tried making Kimchi at home? If so, then you probably have abundance of it and may be searching for ideas to throw Kimchi into other dishes. This stew is just the thing and is unbelievably simple to make and delicious. Honestly, my expectations were pretty low, but I ended up being pleasantly surprised by the outcome, so this will definitely end up in our regular food rotation.

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INGREDIENTS:

(Yields 4 servings / 1.23 EUR per serving / 4.93 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsnip (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 block of smoked tofu (1.00 EUR)

4 cups veggie broth (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

200 grams glass noodles (1.33 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Drain and dice the smoked tofu. Add oil, onion, carrot and parsnip to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in tomato paste, Kimchi, tofu, veggie broth and soy sauce. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about 20 minutes. Turn off heat, add in sesame oil and noodles then put the lid back on and let sit for around five minutes until the noodles are cooked through from residual heat. Serve warm. This also reheats great and will only taste better on the next day, so be sure to make a few extra servings.

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Jeste li već probali kod kuće napraviti Kimchi? Ako da, onda sigurno imate tonu Kimchija i počeli ste izmišljati načine kako ga sve ubaciti u neka druga jela. Ovo varivo je onda baš prava stvar za vas, a veoma je lako za pripremiti i stvarno ukusno. Iskreno, moja su očekivanja bila poprilično niska, ali sam se baš ugodno iznenadila koliko je sve ispalo fino, tako da će Kimchi varivo sigurno biti ubačeno u naš redovni meni.

SASTOJCI:

(Za 4 porcije / 9,24 kn po porciji / 36,95 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

1 pastrnjak (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 kocka dimljenog tofua (7,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

200 g tankih rižinih rezanaca (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ocijedite i na kocke narežite dimljeni tofu. Dodajte ulje, luk, mrkve i pastrnjak u lonac na jaku vatru. Dinstajte jedno pet minuta da se sve lagano karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte samo minutu prije nego ubacite i koncentrat rajčice, Kimchi, tofu, temeljac i soja sos. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta. Maknite sa vatre, dodajte sezamovo ulje i rezance, pa poklopite i ostavite pet minuta da se rezanci skuhaju od preostale topline. Poslužite toplo. Ovo jelo se također super podgrijava, a sljedećeg će dana biti još bolje, pa definitivno skuhajte koju porciju više.

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

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Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil then fry up the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions, peppers and cabbage. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk, paprike i kupus. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Crunch Crunch Away, , , , , , , , , , , 2 Comments

Oh hey, here’s another fermentation project for you to try out. My best friend got me a Kimchi ready-to-use spice mix and since making the first batch, I got hooked and realized that I could replicate this very easily. The following recipe probably isn’t authentic and I hope that no Koreans out there get offended. But most of the ingredients are really easy to get a hold of, so I think it’s worthwhile to share the recipe, since Kimchi is freaking awesome.

If you want to veganize this recipe, do use either kelp powder or vegan Worcestershire sauce instead of its fishy counterparts. As a substitute for Gochugaru, you can use any other dried chili flakes or hot paprika. However, be sure to adjust the amount to your own spicy food preferences.

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INGREDIENTS:

(2.77 EUR)

1 kilo of Napa cabbage (1.33 EUR)

100 grams of shredded daikon or black radish (0.20 EUR)

50 grams of shredded carrots (0.10 EUR)

3 scallions (0.40 EUR)

For the spice mix:

2 tbsp salt (0.01 EUR)

1 tbsp Gochugaru – Korean chili flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp garlic powder (0.13 EUR)

1 tbsp onion powder (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tbsp Worcestershire sauce or fish sauce (0.13 EUR)

3 tbsp water (–)

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METHOD:

Prepare the spice mix by whisking together all of the ingredients. Taste and adjust seasoning. Give all the veggies a good wash. Cut the cabbage into bite-sized pieces and the scallion into thin strips. Toss all the veggies together then add the spice mix. Use your hands to rub the spices into the veggies, squishing them as you work. Do this for about 5-10 minutes, until the veggies have wilted down. I highly suggest wearing latex gloves for this, as the chili is gonna burn like hell. Cover the bowl with a plastic wrap and let it sit at room temperature for a few hours.

After a few hours have expired, transfer the veggies to clean glass containers. Pack the veggies tightly into the bottom of the jar and then cover them with any remaining liquid. Leave the jars loosely covered to ferment at room temperature for about 2-3 days, out of draft and direct sunlight.

After you notice small bubbles starting to form, that means that Kimchi is fermenting. Taste the Kimchi after 2-3 days and see if it needs more fermentation time. If it’s sour to your liking, tightly cover the jars and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. The refrigerated Kimchi will not go bad for months and will only develop additional acidity as time goes by. However, it will taste the best within the first month.

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Hej-haj, evo vam još jedan projekt fermentacije koji možete isprobati. Najfrendica mi je poklonila već gotovi mix začina za Kimchi, a nakon što sam napravila prvu turu navukla sam se i zaključila da to mogu i sama lako izreplicirati. Recept u nastavku vjerojatno baš nije nešto previše autentičan i nadam se da se nitko od Korejanaca neće uvrijediti. Ali pošto većinu sastojaka nije teško nabaviti, mislim da ima smisla podijeliti ovo sa svima jer je Kimchi super.

Ako želite ovaj recept veganizirati, umjesto životinjskih komponenti upotrijebite prah od algi (kelp powder) ili veganski Worcestershire umak. Također, umjesto Gochugarua možete uzeti i neku drugu vrstu čili praha ili čak ljutu papriku, ali količine definitivno prilagodite vlastitim preferencijama kada je u pitanju ljutoća.

SASTOJCI:

(20,90 kn)

1 kg kineskog kupusa (10,00 kn)

100 g ribanog daikona ili crne rotkve (1,50 kn)

50 g ribane mrkve (0,75 kn)

3 mlada luka (3,00 kn)

Za mješavinu začina:

2 žlice soli (0,10 kn)

1 žlica Gochugaru – korejskih čili pahuljica (1,00 kn)

1 žlica slatke paprike (1,00 kn)

1 žlica šećera (0,05 kn)

1 žlica češnjaka u prahu (1,00 kn)

1 žlica luka u prahu (1,00 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žlica Worcestershire umaka ili ribljeg umaka (1,00 kn)

3 žlice vode (–)

PRIPREMA:

Pomiješajte sve sastojke za mix začina, pa kušajte i prilagodite okus. Svo povrće dobro operite. Kupus narežite na komade veličine zalogaja, a mladi luk na tanke trakice. Povrće dobro pomiješajte sa začinima i još ih rukama dobro utrljajte, a samo povrće još onda gnječite jedno 5-10 minuta da malo povene. Definitivno vam preporučam da ruke zaštitite latex rukavicama jer će čili peći kao sam vrag. Kada ste povrće dobro nagnječili, pokrijte zdjelu prijanjajućom folijom pa ostavite sve da par sati miruje na sobnoj temperaturi.

Nakon par sati povrće preselite u čiste staklene posude. Povrće dobro nagurajte na dno posude, pa onda zalijte preostalim sokovima koji su se nakupili u zdjeli. Labavo pokrijte posude i ostavite sve da fermentira na sobnoj temperaturi 2-3 dana, dalje od propuha i sunčevog svjetla.

Nakon dva-tri dana ćete primijetiti da se formiraju mjehurići i to znači da Kimchi fermentira. Probajte Kimchi da vidite da li je dovoljno kiseo, pa ako ste zadovoljni čvrsto zatvorite posude i preselite ih u hladnjak. Fermentacija će se nastaviti dalje i u hladnjaku, ali će biti usporena. Kimchi u hladnjaku može držati mjesecima i s vremenom će se samo još više zakiseliti, međutim, okus će mu biti najbolji unutar prvih mjesec dana.

Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

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I guess by now my love for Chinese food is probably a well-known thing. It’s no surprise I am constantly experimenting with ingredients and flavor combinations. For this recipe I wanted to step away from the usual chicken and opted for a lean cut of beef. The combination with earthy mushrooms turned out delicious, so I am sure I’ll be making this dish again pretty soon.

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INGREDIENTS:

(Yields 4 servings / 1.64 per serving / 6.57 EUR for all)

For the meat:

400 grams of lean beef like from rump steak (2.67 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

100 grams shiitake mushrooms (1.33 EUR)

400 grams button mushrooms (1.60 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp corn starch (0.01 EUR)

½ cup water (–)

Additional:

Handful of chopped scallion stalks (0.13 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in a fridge for at least 30 minutes, but best overnight. Wash, peel and chop up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. It’s best to do this in two smaller batches, so you don’t overcrowd the pan. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the onions and all mushrooms. Cook for about ten minutes so everything cooks down and starts to slightly caramelize. Add in minced garlic, Gochujang, soy sauce and sesame oil, stir and cook those for additional few minutes before returning the meat to the pan.

In a bowl whisk together corn starch and water. Once the corn starch is fully dissolved, pour the mixture into the pan and give everything a really good stir. Once the sauce thickens, turn off heat and serve over cooked rice and sprinkled with chopped scallions.

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Mislim da je moja ljubav prema kineskoj hrani već općepoznata stvar, pa nije ni čudo da uvijek eksperimentiram sa novim kombinacijama sastojaka i okusa. Za ovaj sam se recept odlučila odmaknuti od piletine koja je dosta česti dio mojih kreacija tog tipa te sam se odlučila za krti komad junećeg buta. U kombinaciji sa gljivama ovo je jelo ispalo odlično, tako da sam sigurna da ću ga ubrzo ponovo pripremati.

SASTOJCI:

(Za 4 porcije / 12,33 kn po porciji / 49,31 kn za sve)

Za meso:

400 g krte junetine, kao npr. od buta (20,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

100 g shiitaka (10,00 kn)

400 g šampinjona (12,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica kukuruznog škroba (0,10 kn)

½ šalice vode (–)

Dodatno:

Sjeckane stabljike mladog luka (1,00 kn)

PRIPREMA:

Meso narežite na tanke trakice te ga pomiješajte sa uljem, soja sosom, soli i paprom, pa ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. Operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Za najbolje rezultate pržite meso u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovo meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i sve gljive. Kuhajte desetak minuta da tekućina ispari iz gljiva te se one blago karameliziraju. Ubacite u wok sjeckani češnjak, Gochujang, soja sos i sezamovo ulje. Promiješajte i kuhajte par minuta prije nego što u wok vratite meso.

U zdjelici razmutite kukuruzni škrob sa vodom. Kada se škrob skroz otopi, ulijte mješavinu u wok i sve jako dobro promiješajte. Maknite sve s vatre čim se umak zgusne. Poslužite preko kuhane riže, posipano sa sjeckanim stabljikama mladog luka.

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

Crunch Crunch Away, , , , , , , , , , , Leave a comment

You’re craving Chinese takeout and you want it now? No problem! This dish comes together even quicker than it would take the delivery to arrive and it’s actually quite healthy. But at the same time so, so yum! With only a few pantry staples, you’ll be whipping these noodles up in no time.

Just a little heads up, though. This recipe calls for mushroom powder, which are basically dried mushrooms ground into a fine powder in your food processor. I’ve already written about its magic in this recipe here, so be sure to check it out if you’re curious about more mushroom powder recipes.

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INGREDIENTS:

(Yields 2 generous servings / 1.61 EUR per serving / 3.22 EUR for all)

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 cups shredded cabbage (0.20 EUR)

3 tbsp shiitake powder (0.40 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Cook the noodles according to the package instructions to al dente, rinse under cold water and set aside. Add the oil to a wok on high heat and throw in chopped onion and pepper. Cook for a few minutes until softened then add in garlic and Gochujang. Stir well and allow the spices to warm up before adding in cabbage, mushroom powder, water, noodles and soy sauce. Bring to a simmer then cook for a few minutes, until all of the liquid evaporates and the noodles finish cooking. Turn off heat and stir in sesame oil. Serve immediately.

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Ako vam se jede neka kineska dostava i to baš sad sad, nema uopće problema. Ovo jelo ćete sami prirediti i brže nego vam dostavljač uspije pozvoniti na vrata, a još je uz to i prilično zdravo. I ne samo to, nego i jaaaako fino. Uz samo par sastojaka iz špajze, ove ćete nudlse zgotoviti za čas.

Samo još mala napomena. U ovom receptu ima i praška od gljiva, a to su samo sušene gljive samljevene u fini prah u vašem multipraktiku. O tom sam čarobnom sastojku već pisala u ranijem receptu ovdje, pa definitivno i njega čekirajte ako želite još neke ideje za prašak od gljiva.

SASTOJCI:

(Za 2 izdašne porcije / 12,10 kn po porciji / 24,20 kn za sve)

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 šalice ribanog kupusa (1,50 kn)

3 žlice praška od gljiva shiitaka (3,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Rezance skuhajte al dente prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Ulje dodajte u wok na jakoj vatri, pa ubacite luk i papriku. Kuhajte par minuta da omekšaju, te onda ubacite češnjak i Gochujang. Kratko promiješajte i pustite da se začini ugriju prije nego dodate kupus, prašak od gljiva, vodu, rezance i soja sos. Pustite da zavrije, pa kuhajte par minuta dok višak tekućine ne ispari, a tjestenina ne bude skroz kuhana. Maknite s vatre, umiješajte sezamovo ulje i odmah poslužite.

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

Crunch Crunch Away, , , , , , , , 4 Comments

I’m always, and I really mean always, down for some Chinese food. If there were no health and financial consequences, I would gladly agree to live on Chinese takeout until the end of time or the end of my days, whichever comes first. But reason dictates that some compromises have to be made, so I often replicate my favorite stir-fry and noodle recipes at home and try to keep them on a relatively healthier side. If you are a Chinese food fiend like me, definitely try out this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil, then fry the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions and peppers. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Serve immediately.

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Ja sam uvijek, ali baš ono, uvijek, raspoložena za kinesku hranu. Da to nema nikakvih zdravstvenih i financijskih posljedica, krkala bi klopu sa kineske dostave dok svemir ne implodira ili dok ja ne otegnem, štogod već došlo prije. Ali razum ipak nalaže neke kompromise pa sam se naučila da svoje najdraže recepte izrepliciram doma u nekoj malo zdravijoj varijanti. Ako ste ludi za kineskom hranom koliko i ja, definitivno isprobajte ovaj recept jer se nećete razočarati.

SASTOJCI:

(Za 4 porcije / 9,80 kn po porciji / 39,21 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i paprike. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Poslužite odmah.

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

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

Crunch Crunch Away, , , , , , , , , 2 Comments

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.

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

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

Crunch Crunch Away, , , , , , , , , , 2 Comments

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)