Simple Blueberry Pie / Jednostavna pita od borovnica

I’ve been on a pie roll lately, so here’s a simple recipe for easy and delicious blueberry pie. You can definitely use fresh blueberries here as well (‘tis the season, after all), but I suggest that you then cut down the corn starch in half.

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INGREDIENTS:

(Yields 1 pie / 2.62 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

2 tbsp sugar (0.01 EUR)

¼ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the blueberry filling:

2 cups frozen blueberries (1.33 EUR)

4 tbsp sugar (0.03 EUR)

2 tbsp corn starch (0.03 EUR)

Additional:

Neutral oil for greasing the pie tin (0.01 EUR)

2 tbsp heavy cream for brushing the pie (0.07 EUR)

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METHOD:

Make the pie dough by whisking together flour, sugar and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough tough and chewy. We’re going for flakey here, so patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

When ready to bake the pie, preheat the oven to 180°C. Lightly grease a pie tin with oil. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Toss the frozen blueberries with sugar and corn starch, then dump them all into the pie bottom. Cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is baking. Cut off the excess dough, then tightly wrap the top and bottom pie edges together. Brush the pie lightly with heavy cream to ensure nice golden color.

Bake the pie for about 50 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving with a good scoop of your favorite vanilla ice cream.

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Već neko vrijeme mi se jedu pite, pa vam evo i recept za jednu jednostavnu i ukusnu sa borovnicama. Svakako možete iskoristiti i svježe borovnice (ipak im je i sezona), ali moja je preporuka da u tom slučaju prepolovite količinu kukuruznog škroba.

SASTOJCI:

(Za 1 pitu / 19,61 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

2 žlice šećera (0,10 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za nadjev od borovnica:

2 šalice smrznutih borovnica (10,00 kn)

4 žlice šećera (0,20 kn)

2 žlice kukuruznog škroba (0,20 kn)

Dodatno:

Neutralno ulje za namastiti kalup (0,10 kn)

2 žlice slatkog vrhnja za premazati pitu (0,50 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno, šećer i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da vam tijesto ne ispadne žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C. Lagano namastite kalup za pitu. Tijesto razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup te ga izbockajte vilicom. Smrznute borovnice pomiješajte sa šećerom i kukuruznim škrobom, pa ih iskrenite na dno pite. Pokrijte drugom plahtom tijesta, s time da obavezno na njoj izrežite par rupa kako bi para prilikom pečenja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu premažite vrhnjem kako bi se bolje zažutila dok se peče.

Pitu pecite oko 50 minuta, sve dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite sa velikom kuglom vašeg omiljenog sladoleda od vanilije.

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Simple Blueberry Pie / Jednostavna pita od borovnica

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa

I’m working towards clearing up our freezer and in such endeavour excavated a bit of frozen blueberries which we had left over. It was a too small of an amount to bake into a proper cake, but at the same time too large of an amount to use in a serving or two of oatmeal. I pondered about it a little and decided to whip up a marble cake. The amount of fruits was just right for half of the batter and the end result not only tasted fantastic, but also looked quite pretty.

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INGREDIENTS:

(Yields 1 cake / 3.42 EUR)

For the batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

5 tbsp sugar (0.07 EUR)

2 cups + 1 tbsp of all-purpose flour, divided (0.15 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

For the frosting:

2 tbsp butter (0.27 EUR)

1 tsp milk (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

Additional:

Butter for greasing the pan (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk eggs together with salt, vanilla and milk. Whisk in melted butter and sugar. Add in two cups of flour and baking powder. Stir until just combined, then divide the mixture evenly between two bowls.

Stir in the remaining tablespoon of flour into one half of the mixture and gently fold in frozen blueberries. Stir a tablespoon of cocoa powder into the bowl with the other half of the mixture. Take your prepared pan and dollop the blueberry and cocoa mixtures in interchangeable pattern. Use a butter knife and swirl the mixtures into each other, shake to even out and bake for 35 minutes, until the cake is puffed up and crispy and a skewer inserted comes out clean (a crumb or two are also alright). Allow the cake to cool for about 5 minutes in its tin before transferring to a wire rack to cool completely.

Once the cake is completely cool prepare the frosting. Melt the butter, then stir in milk and sugar. Continue stirring until the sugar completely dissolves, then mix in the cocoa powder. Transfer the frosting into a piping bag and drizzle over the cake. Allow the frosting to firm up before cutting the cake and serving it.

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Trenutno radim na tome da nam raskrčim zamrzivač te sam u tom pothvatu iskopala i malo smrznutih borovnica. Količina koju smo imali je bila premala za neki pošteni kolač, a s druge strane prevelika za ubaciti u porciju ili dvije zobene kaše. Mozgala sam što bih s njima, kada mi je sinulo da mogu napraviti mramorni kolač. Ta količina smrznutog voća je taman bila dostatna za pola smjese, a konačni rezultat ne samo da je bio jako ukusan, već i vizualno primamljiv.

SASTOJCI:

(Za 1 kolač / 25,64 kn)

Za smjesu:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

5 žlica šećera (0,50 kn)

2 šalice + 1 žlica glatkog brašna, podijeljene (1,15 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Za glazuru:

2 žlice maslaca (2,00 kn)

1 žličica mlijeka (0,03 kn)

1 žlica šećera (0,10 kn)

1 žlica sirovog kakao praha (1,00 kn)

Dodatno:

Maslac za namastiti kalupe (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i mlijekom. Umutite unutra rastopljeni maslac i šećer. Ubacite dvije šalice brašna i prašak za pecivo, pa promiješajte tek toliko da se sve sjedini. Podijelite smjesu na pola u dvije zdjele.

U polovicu smjese umiješajte preostalu žlicu brašna pa nježno umiješajte i smrznute borovnice. U drugu polovice smjese umiješajte kakao. Uzmite kalup koji ste priredili te u njega naizmjenice dodajte smjesu sa borovnicama i kakaom. Uzmite nož za mazanje, pa njime još malo promiješajte smjese u kalupu da jedna uđe u drugu. Nježno protresite kalup da se sve poravna i stavite peći. Pecite kolač 35 minuta, dok ne bude nabubren i hrskav po površini i dok testna čačkalica ne bude čista (mrvica-dvije su isto ok). Pustite da se kolač 5 minuta ohladi u kalupu prije nego ga izvadite i stavite na rešetku kako bi se ohladio do kraja.

Kada je kolač skroz hladan priredite glazuru. Rastopite maslac i umiješajte u njega mlijeko i šećer. Miješajte tako dugo dok se šećer skroz ne rastopi pa onda umiješajte i kakao. Preselite u vrećicu za ukrašavanje i prošarajte po kolaču. Pustite da se glazura stisne prije nego krenete rezati kolač i poslužite ga.

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

If you’ve read my previous recipe for cashew milk, you’ve noticed that a byproduct is some leftover cashew pulp. Of course, I didn’t want to throw that goodness away, so I came up with a quick and easy muffin recipe instead. Incidentally, I had some white chocolate lying around, so into the muffins it went. Let me tell you, these turned out sooo delicious.

Also, I decided to bake these into mini muffins, but the recipe bellow would yield 12 regular sized muffins.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.19 EUR for all)

2 eggs (0.40 EUR)

1 and ½ cups yogurt (0.60 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp butter, melted (0.27 EUR)

¼ cup cashew pulp (free – it was a leftover from another recipe)

½ cup ground sunflower seeds (0.07 EUR)

4 tbsp sugar (0.03 EUR)

2 cups all-purpose flour (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

2/3 cup white chocolate chunks (0.67 EUR)

2/3 cup frozen blueberries (0.89 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tin with a bit of oil or butter, but skip this step if using silicone muffin molds. In a large bowl, whisk together eggs, yogurt and vanilla. Pour in melted butter and whisk to incorporate. Add in cashew pulp, ground sunflower seeds, sugar, flour, baking powder, baking soda and salt, then stir until just combined. Gently fold in white chocolate chunks and frozen blueberries. Pour the mixture into the prepared muffin tin.

Bake for about 25 minutes, until golden brown on top. Allow the muffins to cool for about 5 minutes before removing them from the pan and transferring to a cooling rack. Serve the muffins warm or at room temperature.

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Ako ste pročitali moj prethodni recept za mlijeko od indijskih oraščića, onda znate da je nusprodukt toga i pulpa. Naravno, ja ju ni u kojem slučaju nisam htjela baciti, pa sam na brzinu smislila jednostavni recept za mafine. Također, doma mi se baš našlo i nešto bijele čokolade koju sam isto ubacila u smjesu, a mafini su naravno ispali prefini.

Ja sam odlučila ispeći mini mafine, ali recept u nastavku je za 12 mafina normalne veličine.

SASTOJCI:

(Za 12 mafina / 1,97 kn po mafinu / 23,68 za sve)

2 jaja (3,00 kn)

1 i ½ šalica jogurta (4,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice maslaca, rastopljene (2,00 kn)

¼ šalice pulpe od indijskih oraščića (besplatno – ostalo od drugog recepta!)

½ šalice mljevenih suncokretovih sjemenki (0,50 kn)

4 žlice šećera (0,20 kn)

2 šalice glatkog brašna (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

2/3 šalice komadića bijele čokolade (5,00 kn)

2/3 šalice smrznutih borovnica (6,66 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. U velikoj zdjeli razmutite zajedno jaja, jogurt i vaniliju. Dodajte maslac pa promiješajte da se inkorporira. Sada dodajte pulpu od indijskih oraščića, mljevene suncokretove sjemenke, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol, te sve promiješajte tek toliko koliko treba da se sastojci sjedine. Nježno umiješajte čokoladu i borovnice pa smjesu rasporedite po pripremljenim kalupima.

Pecite oko 25 minuta, dok mafini ne budu zlatno-smeđi. Ostavite ih pet minuta da se malo ohlade prije nego ih izvadite iz kalupa i stavite hladiti na rešetku. Mafine poslužite tople ili na sobnoj temperaturi.

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

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INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

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Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Guys, these muffins are pretty healthy and don’t taste like crap! I think I’m onto something here.

Blueberries are by far my favorite fruit to add to baked goods. They’re super healthy and don’t end up tart when baked, so you really need only a little bit of sugar to keep the batter tasty. Having these muffins first thing in the morning is like having a cake for breakfast, minus the guilt for stuffing your face with sweets.

Also, if you don’t have oat flour on hand, don’t panic. Just pulse rolled oats in a food processor until finely ground. And don’t worry about chunkier pieces in the flour either, it’s all gonna turn out fine.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.25 EUR for all)

For the muffins:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup buttermilk (0.53 EUR)

2 tbsp butter, melted (0.27 EUR)

4 tbsp brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

Additional:

Butter for greasing the muffin tin (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. If using tin molds, grease them with a bit of butter, but skip this step for silicone molds. Set aside. In a bowl, whisk eggs together with salt, vanilla and buttermilk. Whisk in melted butter and brown sugar. Add in flours, baking powder, baking soda and flax seeds. Stir until just combined. Gently fold in frozen blueberries and divide the batter between prepared muffin molds. Bake for 20 minutes, until slightly golden and crisped up at the top. Serve warm, or at room temperature.

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Dragi ljudi, ovi mafini su poprilično zdravi, a nemaju okus po kartonu! Mislim da sam na tragu nečega.

Borovnice su mi definitivno najdraže voće za ubaciti u kolače. Zdrave su, a ne zakisele se kada se ispeku, tako da vam treba samo mrvica šećera da smjesa i dalje ostane ukusna. Kada pojedete ovaj mafin odma ujutro osjećati ćete se kao da se za doručak častite sa kolačima, ali bez one krivnje što ste se prejeli tone šećera.

Također, ako nemate zobenog brašna ne očajavajte. Samo propulsirajte zobene pahuljice u multipraktiku u fini prah. I ne brinite ako unutra ostane i krupnijih komadića, sve će se to fino ispeći.

SASTOJCI:

(Za 12 mafina / 2,03 kn po mafinu / 24,32 kn za sve)

Za mafine:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (4,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Dodatno:

Maslac za namastiti kalupe za mafine (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, malo ih namastite maslacem, ali preskočite ovaj korak za silikonske kalupe. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i kiselim mlijekom. Umutite unutra rastopljeni maslac i smeđi šećer. Ubacite oba brašna, prašak za pecivo, sodu bikarbonu i lan, pa promiješajte tek toliko da se sve sjedini. Na kraju nježno umiješajte smrznute borovnice i raspodijelite smjesu po pripremljenim kalupima. Pecite 20 minuta, dok se mafini po vrhu lagano ne zahrskaju i ne postanu zlatni. Poslužite ih tople ili na sobnoj temperaturi.

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Muscovado Sugar Browned Butter Tiny Blueberry Skillet Cake / Kolačić iz tave od muscovado šećera, smeđeg maslaca i borovnica

Last week was my birthday and my parents got me a small cast iron skillet. I LOVE IT! I’m gonna bake everything in it! I don’t even know how I’ve managed so far without one. Even fried eggs taste amazing from cast iron skillet.

My skillet is only 20 cm in diameter, so for bigger skillets feel free to double the ingredients. Just be sure to also adjust the baking times accordingly.

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INGREDIENTS:

(Yields 1 small cake / 1.89 EUR)

1 tsp oil (0.01 EUR)

3 tbsp butter (0.30 EUR)

1 egg (0.20 EUR)

½ cup Greek yogurt (0.47 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp muscovado sugar (0.07 EUR)

1 cup all-purpose flour (0.07 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

½ cup frozen blueberries (0.67 EUR)

1 tsp regular or brown sugar (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Coat cast iron skillet with teaspoon of oil and set aside. In a small saucepan cook butter on medium heat until browned and smelling nutty. This might take up to few minutes.

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In a bowl, whisk together egg, Greek yogurt, vanilla extract and muscovado sugar and then whisk in browned butter. Add in flour, baking powder, baking soda and salt and stir until just combined. Transfer the batter into prepared skilled, scatter blueberries on top and sprinkle with a teaspoon of sugar.

Bake cake for 20-25 minutes, until deep golden brown on top. Allow cake to cool in the skillet for a few minutes before digging in.

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Prošli tjedan mi je bio rođendan i roditelji su mi poklonili malu tavicu od lijevanog željeza. OBOŽAVAM JE! Od sada u njoj pečem sve! Uopće ne znam kako sam do sada živjela bez takve tave. Čak i jaja na oko imaju fantastičan okus kada su pečena u njoj.

Moja je tavica velika samo 20 cm u promjeru, pa za veće tave slobodno udvostručite sastojke. Samo pazite da onda također prilagodite i vrijeme pečenja.

SASTOJCI:

(Za 1 mali kolač / 13,54 kn)

1 žličica ulja (0,01 kn)

3 žlice maslaca (2,25 kn)

1 jaje (1,50 kn)

½ šalice grčkog jogurta (3,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice muscovado šećera (0,50 kn)

1 šalica glatkog brašna (0,50 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

½ šalice smrznutih borovnica (5,00 kn)

1 žličica običnog ili smeđeg šećera (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite tavu sa žličicom ulja i stavite na stranu. U malom lončiću kuhajte maslac na srednjoj temperaturi dok ne postane smećkast i ne dobije orašasti miris. To može potrajati do nekoliko minuta.

U posudi razmutite jaja sa grčkim jogurtom, vanilijom i muscovado šećerom, pa onda unutra umiješajte smeđi maslac. Dodajte brašno, prašak za pecivo, sodu bikarbonu i sol, pa miješajte onoliko koliko treba da se sastojci sjedine. Preselite smjesu u pripremljenu tavu, po vrhu raštrkajte borovnice i posipajte žličicom šećera.

Pecite kolač 20-25 minuta, dok ne dobije duboku tamno smeđu boju. Pustite ga da se par minuta hladi u tavi prije nego što navalite.

Muscovado Sugar Browned Butter Tiny Blueberry Skillet Cake / Kolačić iz tave od muscovado šećera, smeđeg maslaca i borovnica

Blueberry Banana Coconut Cream Milkshake (vegan) / Frape od borovnice, banane i kokosovog vrhnja (veganski)

Have you already jumped on the coconut whipped cream bandwagon? No? Please do! This is such a tasty and fantastic alternative to dairy whipped cream. Coconut cream gives off a luxurious and rich whipped cream that is definitely worth trying out.

INGREDIENTS:

(Yields 2 servings / 2 EUR per serving / 4 EUR for all)

1 can of coconut cream (2.40 EUR)

1 cup frozen blueberries (1.33 EUR)

1 small banana (0.27 EUR)

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METHOD:

Place the can of coconut cream upside-down in the fridge the night before. The next day gently flip the can and open. If everything worked out well, the fat and the water should have separated. Carefully pour off the water and reserve. You’ll be using it in a second. Place all the thick white fat into the food processor and blitz for about 10 seconds until cream forms. Transfer to a bowl.

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Put frozen blueberries, banana and reserved coconut water in the same processor and shortly pulse until uniform. Divide blueberry mix between glasses and dollop coconut whipped cream in. Serve immediately.

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For extra sweetness feel free to add in some honey, agave nectar or maple syrup. I found the fruits sweet enough on their own, though.

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Jeste li se i vi prištekali na trend šlaga od kokosovog vrhnja? Ne? Napravite to! Ovo je prefina i super alternativa šlagu od kravljeg mlijeka. Kokosovo vrhnje daje bogati šlag i ovaj recept se apsolutno isplati probati.

SASTOJCI:

(Za 2 porcije / 15,00 kn po porciji / 30,00 kn za sve)

1 konzerva kokosovog vrhnja (18,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

1 mala banana (2,00 kn)

PRIPREMA:

Večer prije ostavite naopako okrenutu konzervu kokosovog vrhnja u frižideru. Sljedećeg dana nježno preokrenite konzervu i otvorite. Ako je sve ispalo po planu, masnoća i voda su se razdvojile. Pažljivo odlijte i sačuvajte vodu. Nju ćete ubrzo iskoristiti. Stavite gustu bijelu masnoću u multipraktik i blicajte oko 10 sekundi, dok se ne formira čvrsti šlag. Preselite šlag u zdjelicu.

Stavite smrznute borovnice, bananu i preostalu kokosovu vodu u isti multipraktik i kratko pulsirajte dok ne bude jednolično. Podijelite miks borovnica među čašama i unutra žlicom odgrabite kokosov šlag. Odmah poslužite.

Slobodno po želji zasladite medom, nektarom od agave ili javorovim sirupom. Meni je, međutim, samo voće bilo već dovoljno slatko.

Blueberry Banana Coconut Cream Milkshake (vegan) / Frape od borovnice, banane i kokosovog vrhnja (veganski)