Butter and Raisin Sweet Buns / Slatke pogačice sa maslacem i grožđicama

I realized that I haven’t posted any bread recipes for a really long time and these sweet buns are just the thing to share with you guys. They come together pretty quickly and are a perfect breakfast treat, fresh and hot right out of the oven. You can also easily reheat any leftovers. Just squish a sheet of parchment paper and soak it with water. Wrap the leftover buns in the damp parchment and toss into a hot oven for 10 minutes. Voila, you’ll have your warm and soft buns again!

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INGREDIENTS:

(Yields 6 buns / 0.22 EUR per bun / 1.33 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 tsp active dry yeast (0.13 EUR)

½ tsp salt (0.01 EUR)

3 tbsp sugar (0.02 EUR)

½ cup raisins (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2/3 cup warm water (–)

4 tbsp butter, melted (0.53 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

2 tbsp butter, melted and divided (0.27 EUR)

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METHOD:

In a bowl, whisk together flour, yeast, salt, sugar and raisins. Pour in vanilla, warm water and melted butter, then stir until combined. Turn the dough out on a well-floured surface and knead for about 5-10 minutes, until smooth. Add in a bit more flour as needed, so the dough doesn’t stick to your hands. Clean up the bowl you’ve used for mixing, place the dough ball inside and cover with cling foil. Allow to rest for about 30 minutes in a warm room, until doubled in size.

Once the dough has doubled, gently flatten it out and divide into six even parts. Shape each section into a ball and spread those out on a parchment lined baking sheet. Cover with a clean kitchen towel and allow to rest for another 20-30 minutes. Set your oven to preheat to 200°C.

When ready to bake, lightly brush each bun with melted butter, saving a tablespoon of butter for later. Bake the buns for 25 minutes, until fragrant and golden. Immediately brush the buns with more butter and allow them to rest for about ten minutes before digging in.

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Shvatila sam da već jako dugo nisam objavila nikakav novi recept za kruh, a ova slatka peciva su baš prava stvar. Nije ih teško za pripremiti, a savršena su poslastica za vikend doručak, onako svježa i topla ravno iz pećnice. Ostatke jako lako možete i kasnije podgrijati, i to tako da dobro zgužvate komad papira za pečenje i namočite ga u vodi. Preostala peciva umotajte u takav papir i samo bacite u toplu pećnicu na 10 minuta i eto, opet imate tople i mekane pogačice.

SASTOJCI:

(Za 6 peciva / 1,66 kn po pecivu / 9,96 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 žličica suhog kvasca (1,00 kn)

½ žličice soli (0,01 kn)

3 žlice šećera (0,15 kn)

½ šalice grožđica (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2/3 šalice tople vode (–)

4 žlice maslaca, rastopljenog (4,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

2 žlice maslaca, rastopljenog i podijeljenog (2,00 kn)

PRIPREMA:

U zdjeli pomiješajte brašno, kvasac, sol, šećer i grožđice. Dodajte vaniliju, toplu vodu i rastopljeni maslac, pa promiješajte da se formira labavo tijesto. Iskrenite sve na dobro pobrašnjenu površinu i mijesite 5-10 minuta, dok tijesto ne bude glatko. Po potrebi nadodajte malo po malo brašna kako vam se tijesto ne bi lijepilo za ruke. Očistite istu posudu koju ste ranije upotrijebili za miješanje, stavite u nju tijesto i pokrijte posudu prijanjajućom folijom. Ostavite da miruje u toploj prostoriji oko 30 minuta, dok se volumen tijesta ne udvostruči.

Kada se tijesto dignulo, nježno ga rukom spljoštite i podijelite u 6 jednakih dijelova. Svaki dio oblikujte u lopticu, pa njih raširite na protvan koji ste obložili papirom za pečenje. Sve pokrijte čistom kuhinjskom krpom i ostavite da miruje još 20-30 minuta. Pećnicu stavite da se grije na 200°C.

Neposredno prije pečenja svaku lopticu lagano premažite rastopljenim maslacem, s time da žlicu maslaca sačuvate za kasnije. Pecite oko 25 minuta, dok pogačice ne budu mirisne i zlatne. Odmah ih vruće premažite sa preostalim maslacem i pustite ih da jedno desetak minuta ohlade prije nego navalite.

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Butter and Raisin Sweet Buns / Slatke pogačice sa maslacem i grožđicama

Potato Phyllo Pie (including a vegan option) / Pita krumpiruša (uključujući i vegansku opciju)

Ever since my last success with homemade phyllo, I felt a strong urge to bake a potato filled pie. Because, who doesn’t like filling carbs with more carbs, right?

This dish can be easily made vegan if you replace the butter with coconut oil or margarine. Actually, any kind of mild-flavored oil would work, but you would need to add it gradually to dough while stretching it out.

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INGREDIENTS:

(Yields 6 servings / 0.15 EUR per serving / 0.87 EUR for all)

For the dough:

2 cups all-purpose flour, divided (0.13 EUR)

1 tsp salt (0.01 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¾ cup lukewarm water (–)

2 tbsp butter (0.27 EUR)

For the filling:

1 small onion (0.07 EUR)

3 medium sized potatoes (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Additional:

Oil for greasing the baking pan (0.01 EUR)

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METHOD:

Make the dough by mixing together one cup of flour, salt, oil and water. When everything is uniform, gradually start adding the remaining flour and knead the dough until it becomes smooth and no longer sticks to your hands. Tightly wrap it in cling foil and leave to rest at room temperature for 20 minutes.

After 20 minutes knead the dough once more and divide into 6 even balls. Place a small piece of butter (or a vegan substitute) on each dough ball and gently massage it around the dough. You don’t want the butter penetrating the dough at this point, but you want the dough balls pretty evenly coated on all sides. Leave the dough to rest uncovered, again at room temperature, but this time for 30 minutes.

While the dough is resting prepare the filling by finely dicing the onion and shredding the potatoes on a box grater. Add in the remaining filling ingredients, stir well and set aside. There’s no need to precook the filling, as it’s going to get cooked through while the pie bakes.

Once the dough has rested for the second time, preheat the oven to 200°C and grease a round baking pan with a little bit of oil. Thin the dough balls out a bit with a rolling pin. Then use your hands, thread them underneath the dough and gently pull it out towards the outer edges. The dough should spread out into thin sheets easily and will be elastic enough not to break. Place three dough sheets on top of each other on the bottom of the greased pan, but leave the edges to hang out. Spread out the filling and then top with remaining three sheets.

Use kitchen shears or a sharp knife to trim the thick edges off the dough, leaving just a centimeter or two of the overlap hanging off the pan. Pinch the remaining overlapping layers together and roll them into a neat fold.

Bake the pie for about 45 minutes, until crispy and deep golden brown. If the top starts browning too quickly, cover the pan with aluminum foil and bake covered. Uncover the pie for the last 5-10 minutes of baking to crisp it up and finish off.

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Od kako sam zadnji puta uspješno napravila domaće kore za burek, imala sam veliku želju napraviti i pitu krumpirušu. Jer naravno, tko ne voli ugljikohidrate podebljati sa još malo ugljikohidrata, zar ne?

Ovo jelo veoma lako može biti vegansko ako maslac zamijenite sa kokosovim uljem ili margarinom. Također, možete upotrijebiti i bilo koje ulje neutralnog okusa, jedino ćete ga morati postepeno dodavati u tijesto kako ga budete razvlačili.

SASTOJCI:

(Za 6 porcija / 1,06 kn po porciji / 6,37 kn za sve)

Za tijesto:

2 šalice glatkog brašna, podijeljene (1,00 kn)

1 žličica soli (0,01 kn)

2 žlice suncokretovog ulja (0,20 kn)

¾ šalice mlake vode (–)

2 žlice maslaca (2,00 kn)

Za nadjev:

1 mali luk (0,50 kn)

3 srednje velika krumpira (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dodatno:

Ulje za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Napravite tijesto tako da prvo pomiješate šalicu brašna sa solju, uljem i vodom. Kada dobijete jednoličnu masu, postepeno dodajte ostatak brašna, a tijesto mijesite dok ne bude glatko i prestane vam se lijepiti za ruke. Tijesto dobro umotajte u prijanjajuću foliju i ostavite da tako miruje na sobnoj temperaturi 20 minuta.

Nakon 20 minuta još jednom promijesite tijesto te ga podijelite u 6 jednakih loptica. Na svaku lopticu stavite mali komadić maslaca, pa ga rukama nježno umasirajte po tijestu. U ovom trenutku nije potrebno da maslac uđe u tijesto, već samo da je loptica sa svih strana dobro namašćena. Tijesto ostavite da miruje na sobnoj temperaturi nepokriveno, ovoga puta 30 minuta.

Dok tijesto odmara pripremite nadjev tako da fino nasjeckate luk, a krumpire naribate. U to dodajte preostale sastojke za nadjev te sve dobro izmiješajte i stavite na stranu. Nema potrebe da nadjev kuhate jer će se sve skuhati u bureku kako se on peče.

Kada je tijesto odmorilo i drugi puta, zagrijte pećnicu na 200°C, a okrugli protvan namastite sa malo ulja. Loptice tijesta malo razvaljajte valjkom, a onda rukama razvucite u tanke krugove, i to tako da ruke podvučete pod tijesto i nježno ga povlačite prema van. Tijesto bi se trebalo dati lako razvući i biti će dovoljno elastično da ne puca. Tri plahte tijesta složite jednu na drugu, u pripremljeni protvan, s time da ostavite krajeve tijesta da vise preko ruba. Po tome ravnomjerno rasporedite nadjev te ga poklopite sa preostale tri plahte tijesta.

Kuhinjskim škarama ili oštrim nožem odrežite debele krajeve tijesta, s time da vam jedno centimetar-dva i dalje ostane viriti preko ruba kalupa. Taj višak stisnite skupa, pa sve uredno zamotajte.

Krumpirušu pecite oko 45 minuta, dok ne bude hrskava i zlatno-smeđa. Ako površina prenaglo potamni, pokrijte protvan aluminijskom folijom i pecite pokriveno. U tom slučaju krumpirušu otkrijte tek zadnjih 5-10 minuta pečenja kako bi se za kraj zahrskala.

Potato Phyllo Pie (including a vegan option) / Pita krumpiruša (uključujući i vegansku opciju)

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

These muffins were an experiment which came to life after cleaning up my fridge and pantry. I wanted to make some muffins, but had a tiny bit of this and tiny bit of that lying around the house. But it’s quite easy to get creative and substitute things when you make muffins, so they actually turned out quite delicious. Of course, you can tweak around and adjust the ingredients to work with what you have on hand. Also, the topping is totally optional here, but it adds such a nice sweet crunch that it would be a shame to skip it.

I have some tiny silicone muffin molds which I love, but go ahead and use regular muffin tin instead. Just remember to grease it up so the muffins don’t stick. Also, baking time will be slightly longer for larger sized muffins.

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INGREDIENTS:

(Yields 25 mini muffins / 0.11 EUR per muffin / 2.73 EUR per all)

For the batter:

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

1 cup sour cream (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

2 large carrots, shredded (0.20 EUR)

½ cup sugar (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 and ½ cup whole-wheat flour (0.15 EUR)

½ cup ground flax seeds (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

25 frozen raspberries (0.33 EUR)

For the topping:

2 tbsp butter, melted (0.27 EUR)

3 tbsp rolled oats (0.04 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp milk (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. In a bowl, whisk together egg, vanilla, milk and sour cream. Stir in melted butter and shredded carrots. Add in sugar, flours, flax seeds, baking powder, baking soda and salt. Stir until everything is well combined. Scoop about a tablespoon of mixture into each muffin mold, add a single frozen raspberry to each muffin and then top with remaining batter.

To make the topping, mix all of the ingredients well in a small bowl. Top each muffin with about ½ tsp of this mix. Bake the muffins for about 25-30 minutes, until crispy and deeply golden brown. Allow them to cool to room temperature before serving.

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Ovi mafini su nastali kao eksperiment nakon što sam raščistila frižider i špajzu. Naime, baš su mi se jeli mafini, ali sam doma imala mrvice razno raznih ostataka. Srećom, sa mafinima je lako biti kreativan i zamijeniti sastojke nečim drugim, pa su ovi moji na kraju ispali super. Naravno, vi slobodno podesite recept i iskoristite ono što vam je pri ruci. Također, smjesa za posipanje nije obavezna, ali će vam dati takvu slatku hrskavoću da bi ju bilo stvarno šteta izbaciti.

Ja imam silikonski kalup za mini mafine koji mi je super, no vi slobodno upotrijebite normalan kalup. Samo ga se sjetite dobro namastiti ako koristite onaj metalni, a kako vam se mafini ne bi zalijepili. Također, za veće mafine ćete trebati i malo produžiti vrijeme pečenja.

SASTOJCI:

(Za 25 mini mafina / 0,81 kn po mafinu / 20,30 kn za sve)

Za tijesto:

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 velike mrkve, naribane (1,50 kn)

½ šalice šećera (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 i ½ šalica integralnog brašna (1,13 kn)

½ šalice mljevenih sjemenki lana (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

25 smrznutih malina (2,50 kn)

Za smjesu za posipanje:

2 žlice maslaca, rastopljene (2,00 kn)

3 žlice zobenih pahuljica (0,30 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica mlijeka (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U zdjeli razmutite jaje sa vanilijom, mlijekom i kiselim vrhnjem. Umiješajte u to rastopljeni maslac i ribane mrkve. Dodajte šećer, oba brašna, lan, prašak za pecivo, sodu bikarbonu i sol, pa miješajte dok se sve ne sjedini. U svaki kalup dodajte oko žlicu smjese, na to stavite po jednu smrznutu malinu, te prekrijte sa preostalom smjesom.

Napravite smjesu za posipanje tako da pomiješate sve sastojke u maloj zdjelici. Na svaki mafin stavite oko ½ žličice te smjese. Pecite mafine oko 25-30 minuta, dok ne budu hrskavi i zlatno-smeđi. Ostavite ih da se ohlade na sobnu temperaturu prije posluživanja.

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

Carrot and Apple Seedy Granola (vegan) / Granola sa sjemenkama, mrkvom i jabukom (veganska)

Granola is super easy to make and can keep refrigerated in an airtight container for weeks. It’s been a while since I’ve made a batch and decided to use up a bunch of things I had lying around the house. I went for a mix of instant and old-fashioned oats to have a more diverse texture, but you’re welcome to go for a single oat option of your choice, as its going to work just as good.

Also, I decided to take the pictures of the said granola just before running out to work at 7:00 am in the morning. Naturally, this was the worse idea I could possibly have had because the photos turned out incredibly blurry and quite awful. Sadly, the granola has since been eaten and all I have for you to marvel at are these two blurry pictures of the recipe. 😀

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.79 EUR for all)

2 carrots (0.20 EUR)

1 apple (0.20 EUR)

1 and ½ cups instant oats (0.20 EUR)

1 and ½ cups old-fashioned oats (0.20 EUR)

2 tbsp ground flax seeds (0.07 EUR)

3 tbsp sunflower seeds (0.20 EUR)

½ cup raisins (0.20 EUR)

Pinch of salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

2 tsp cinnamon (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

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METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Using a box grater, grate the carrots and the apple. I peeled my carrots but decided to leave the skin on the apple. Add in the rest of the ingredients and give a good stir so it’s all well incorporated. I find the easiest way to do this is with my hands. Spread the granola evenly on a prepared baking sheet. I prefer to leave it clumpy and not press it into the pan too much, as the final product is then more chewy and textured.

Bake for 30-40 minutes to desired crispiness. Allow the granola to cool completely on a baking sheet before transferring to an airtight container and refrigerating.


Domaća granola je jako jednostavna za napraviti, a u hermetički zatvorenoj posudi u hladnjaku će držati tjednima. Pošto već duže vremena nisam radila granolu, odlučila sam iskoristiti sastojke koji su mi se našli doma. U receptu sam pomiješala sitne i krupne zobene pahuljice da dobijem raznolikiju teksturu, ali vi slobodno stavite i samo jednu vrstu zobenih pahuljica jer će granola i dalje ostati super.

Ono što sam kasnije mudro napravila je da sam uslikala fotografije gotove granole netom prije nego što sam u 7:00 ujutro izjurila iz stana na posao. Naravno, to je bila jedna od gorih ideja koje su mi pale na pamet jer su slike ispale mutne i užasne. Na žalost, granola se od tada odavno pojela, tako da se vi u ovom recept možete diviti samo ovim dvjema koma slikama. 😀

SASTOJCI:

(Za 6 porcija / 2,21 kn po porciji / 13,26 kn za sve)

2 mrkve (1,50 kn)

1 jabuka (1,50 kn)

1 i ½ šalica sitnih zobenih pahuljica (1,50 kn)

1 i ½ šalica krupnih zobenih pahuljica (1,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

3 žlice suncokretovih sjemenki (1,50 kn)

½ šalice grožđica (1,50 kn)

Prstohvat soli (0,01 kn)

1 žlica šećera (0,05 kn)

2 žličice cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice kokosovog ulja, rastopljene (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Naribajte mrkve i jabuku. Ja sam mrkve ogulila, ali jabuku nisam. Dodajte preostale sastojke i dobro sve izmiješajte da se sjedini. Meni je uvijek sve najlakše promiješati rukama. Granolu ravnomjerno raširite po pripremljenom protvanu. Meni ju je draže ostaviti grudastu i ne utiskivati ju puno u protvan, jer mi je tako završni proizvod draže teksture.

Pecite 30-40 minuta do željene hrskavoće. Pustite da se granola skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu u hladnjaku.

Carrot and Apple Seedy Granola (vegan) / Granola sa sjemenkama, mrkvom i jabukom (veganska)

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima

I know, I know, there are a ton of banana bread recipes on this blog already. But this one is a winner. It’s loaded with healthy things like bananas, carrots, oats, flax seeds and walnuts. There’s only a tiny bit of sugar in it. And then there is chocolate, which makes it taste like the most decadent treat. But not overwhelmingly decadent. So don’t feel guilty for having a slice or two of this goodness for breakfast. Because that’s, in fact, exactly what you should do. Have this lovely bread for breakfast, brunch, with afternoon coffee, or with anything in between.

Also, a small note for all you lazy people out there. You can do most of the prepping stuff in a food processor, like making oat flour, chopping walnuts, shredding carrots, mashing banana and whisking eggs and yogurt. Yup, I am completely shameless when it comes to minimizing kitchen work. 😀

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INGREDIENTS:

(Yields 1 loaf / 4.66 EUR)

For the batter:

1 cup oat flour (0.20 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup chopped walnuts (1.00 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp brown sugar (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 cup yogurt (0.33 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

1 cup shredded carrots (0.17 EUR)

2/3 cup raisins (0.27 EUR)

2/3 cup chocolate chunks (0.53 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 180°C. Grease a loaf pan with butter and line with baking sheet. Set aside. In a bowl whisk together flours, walnuts, flax seeds, sugar, baking powder, baking soda and salt.

Mash up bananas in a separate bowl. Whisk in eggs, yogurt and vanilla, then stir in melted butter and shredded carrots. Pour the wet stuff over dry mixture and stir to combine. Finally, fold in raisins and chocolate chunks. Transfer the batter to a prepared pan and even out with a spatula. Bake for 1 hour and 10 minutes, until a skewer inserted in the bread comes out clean (a crumb or two are also fine). Allow the bread to cool completely in the pan before removing and slicing.

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Znam, sve znam, već imam cijelu hrpu recepata za kruh od banane na ovom blogu. Ali ovaj je pobjednik. Pun je zdravih sastojaka kao što su banane, mrkva, zob, lan i orasi te ima samo mrvicu šećera. I onda još dolazi čokolada, zbog koje ovaj kruh ima okus dekadentne poslastice. Ali ne i pretjerano dekadentne. Tako da se ne osjećate krivima ako se sa šnitom ovog divnog kruha počastite za doručak. Jer zapravo, to je ono što i trebate napraviti. Uživajte u ovom kruhu za doručak, brunch, sa popodnevnom kavom ili bilo kada između.

Također, mala napomena za sve vas ljenguze. Većinu pripreme možete napraviti u multipraktiku, kao što je mljevenje zobenih pahuljica u brašno, sjeckanje oraha, ribanje mrkve, gnječenje banane i miksanje jaja i jogurta. Tako je, nemam ni malo srama kada treba minimizirati poslove u kuhinji. 😀

SASTOJCI:

(Za 1 štrucu / 34,82 kn)

Za smjesu:

1 šalica zobenog brašna (1,50 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica sjeckanih oraha (7,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice smeđeg šećera (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 šalica jogurta (2,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 šalica ribane mrkve (1,25 kn)

2/3 šalice grožđica (2,00 kn)

2/3 šalice komadića čokolade (4,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U zdjeli pomiješajte brašna, orahe, lan, šećer, prašak za pecivo, sodu bikarbonu i sol.

U drugoj posudi zgnječite banane. Umutite u kašu od banana jaja, jogurt i vaniliju, pa umiješajte rastopljeni maslac i ribanu mrkvu. Prelijte mokre sastojke preko suhih i promiješajte da se sve sjedini. Konačno, nježno umiješajte grožđice i čokoladu. Preselite smjesu u pripremljeni kalup i poravnajte špatulom. Pecite 1 sat i 10 minuta dok čačkalica umetnuta u kruh ne bude čista (mrvica – dvije su isto ok). Pustite da se kruh skroz ohladi prije nego ga izvadite iz kalupa i razrežete.

Ultimate Carrot and Banana Bread with all the Good Stuff / Ultimativni kruh od mrkve i banane sa svim finim stvarima

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

I really liked these cheesy pouches from a while back, so I had to try out a variation with spinach and cheese filling. Let me tell you, these did not disappoint. Just like the initial cheesy pouches, these can be reheated on the following day and will taste just as good.  All you need to do is to loosely wrap them in aluminum foil and pop them in the oven at 200°C for 10-15 minutes.

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INGREDIENTS:

(Yields 20 pouches / 0.12 EUR per pouch / 2.48 EUR for all)

For the filling:

2 tbsp olive oil (0.09 EUR)

Large handful of fresh spinach (0.67 EUR)

2 garlic cloves, minced (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

½ cup cream cheese (0.33 EUR)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 tsp salt (0.01 EUR)

2 tsp sugar (0.01 EUR)

1 tsp baking powder (0.01 EUR)

1 cup cream cheese (0.67 EUR)

1 egg (0.20 EUR)

¼ cup sunflower seed oil (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

For the topping:

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 tbsp sesame seeds (0.07 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

First prepare the filling by quickly sautéing spinach on olive oil with minced garlic for a minute or two, just until it slightly wilts down. Season with salt and pepper, remove from heat and stir in cream cheese.

Preheat the oven to 180°C and line a baking sheet with parchment paper. To assemble the dough, mix together all of the ingredients and knead for about five minutes, until the dough is pliable and smooth. If necessary, add a bit more flour or sparkling water. Roll the dough out on a well-floured surface and cut into large circles. I used a huge mug for this. Re-roll the scraps and repeat until all the dough is used up.

Place a scoop of filling on each circle, lightly brush the edges with water, fold over, seal and tightly press with a fork. Spread the filled pouches on a prepared baking sheet and lightly brush each one with a bit of water. Mix together all of the topping ingredients and lightly sprinkle each pouch. Bake for 30 minutes, until crispy and golden brown. Serve warm.

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Toliko su mi se svidjele torbice sa šunkom i sirom koje sam smućkala ranije, da sam morala isprobati i varijantu sa špinatom i sirom. Uopće me nisu razočarale, a baš kao i one prije, ovi su snackovi super i dan poslije kada ih podgrijete. Samo ih labavo umotajte u aluminijsku foliju i ubacite u pećnicu zagrijanu na 200°C na 10-15 minuta.

SASTOJCI:

(Za 20 torbica / 0,92 kn po torbici / 18,43 kn za sve)

Za nadjev:

2 žlice maslinovog ulja (0,66 kn)

Veliki pregršt svježeg špinata (5,00 kn)

2 češnja češnjaka, sitno nasjeckana (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

½ šalice svježeg sira (2,50 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 žličica soli (0,01 kn)

2 žličice šećera (0,04 kn)

1 žličica praška za pecivo (0,10 kn)

1 šalica svježeg sira (5,00 kn)

1 jaje (1,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

Začini za posipanje:

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

1 žlica sezama (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo spremite nadjev tako da minutu-dvije kratko prodinstate špinat na maslinovom ulju i sjeckanom češnjaku, samo dok ne povene. Začinite sa solju i paprom, maknite s vatre i umiješajte sir.

Zagrijte pećnicu na 180°C i obložite protvan papirom za pečenje. Pomiješajte sve sastojke za tijesto i mijesite oko pet minuta, dok tijesto ne bude glatko i prestane se lijepiti za ruke. Po potrebi, dodajte mrvicu brašna ili mineralne vode. Razvaljajte tijesto na dobro pobrašnjenoj radnoj plohi i režite u velike krugove. Ja sam kao kalup upotrijebila ogromnu šalicu. Ponovno umijesite i razvaljajte ostatke tijesta i izrežite još krugova dok ne iskoristite svo tijesto.

Na svaki krug stavite malo nadjeva, premažite rubove vodom, presavinite i rubove dobro pritisnite vilicom. Nadjevene torbice raširite po pripremljenom protvanu pa svaku lagano premažite sa malo vode. Izmiješajte sve začine i posipajte po torbicama. Pecite oko 30 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite toplo.

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)

I’ve been meaning to produce some handmade phyllo dough for ages, but felt super intimidated because it all seemed like an insanely laborious task. Well, I was wrong. The dough came together super quickly and was unbelievably tasty. I’ve been expecting to spend hours in the kitchen, but when it all came together I was like: “Wow, so this is it?!” And the taste?! It was AMAZING! I’m already thinking of making a batch with potatoes.

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INGREDIENTS:

(Yields 6 rolls / 0.23 EUR per roll / 1.36 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 ½ tsp salt (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

¾ cup lukewarm water (–)

2 tbsp butter, softened at room temperature (0.27 EUR)

For the mushroom filling:

1 small onion (0.07 EUR)

6-8 medium Portobello mushrooms (0.60 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

3 tbsp sour cream (0.20 EUR)

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METHOD:

Make the dough by mixing together one cup of flour, salt, oil and water. When everything is uniform, gradually start adding the remaining flour and knead the dough until it becomes smooth and will no longer stick to your hands. Tightly wrap in cling foil and leave to rest at room temperature for 20 minutes.

After 20 minutes knead the dough once more and divide into 6 parts and form them into balls. Place a small piece of butter on each dough ball and gently massage it around the dough. You don’t want the butter penetrating the dough at this point, but rather you want the balls coated on all sides. Leave the dough to rest uncovered, again at room temperature, but this time for 30 minutes.

While the dough is resting prepare the filling by finely dicing onion and mushrooms. Mix with salt, pepper and sour cream and set aside. When ready to bake, preheat the oven to 200°C and line a baking tray with parchment paper.

Using your hands, flatten the dough and gently pull it, starting from the center towards the edges and forming it into a thin and nearly transparent sheet. The thinner the dough, the tastier the rolls will be. All the resting and the fats will make the dough super elastic, so it won’t break that easily. If you want, you can cut out and discard the thicker edges, but I decided to keep them as they turned out super crunchy. Sprinkle about two tablespoons of mushroom filling on a single dough sheet, roll the dough into a sausage and then wrap it around itself to shape into a roll. Place on a prepared baking tray and repeat with the remaining dough and filling.

Bake for 40-45 minutes, until crispy and golden brown. Serve warm, with a nice big salad and a glass of cold yogurt. These keep fairly well and will taste just as good on the second day, if stored in an airtight container in the meantime and reheated just before serving.

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Već duže vremena namjeravam napraviti svoje kore za burek, ali mi se taj pothvat uvijek činio kao nešto zastrašujuće koji zahtijeva ogromnu količinu posla. E pa ispalo je da sam bila u krivu. Tijesto je zapravo gotovo za čas i ispalo je super fino. Očekivala sam da ću u kuhinji provesti par sati, ali onda kada sam sve zgotovila mislila sam si: „Ha? To je to?!“ A tek okus?! Bio je FANTASTIČAN! I već sada smišljam da napravim rundu sa krumpirom.

SASTOJCI:

(Za 6 burekića / 1,68 kn po bureku / 10,08 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 ½ žličica soli (0,02 kn)

3 žlice suncokretovog ulja (0,30 kn)

¾ šalice mlake vode (–)

2 žlice maslaca, omekšanog na sobnoj temperaturi (2,00 kn)

Za nadjev od gljiva:

1 mali luk (0,50 kn)

6-8 srednjih šampinjona (4,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sveže mljevenog crnog papra (0,25 kn)

3 žlice kiselog vrhnja (1,50 kn)

PRIPREMA:

Napravite tijesto tako da pomiješate šalicu brašna sa soli, uljem i vodom. Kada se sve sjedini, postepeno dodajte preostalo brašno, a tijesto mijesite sve dok ne bude glatko i prestane vam se lijepiti za ruke. Tijesto dobro zamojtate u prijanjajuću foliju i ostavite da odmara na sobnoj temperaturi oko 20 minuta.

Nakon 20 minuta još jednom promijesite tijesto i podijelite ga na 6 jednakih dijelova od kojih formirajte loptice. Na svaku lopticu stavite komadić maslaca, pa ga nježno rukama promasirajte po tijestu. Ne morate ići za time da maslac uđe u tijesto, već želite samo da je loptica sa svih strana dobro namašćena. Ostavite da tijesto miruje nepokriveno, ponovo na sobnoj temperaturi, ali ovoga puta 30 minuta.

Dok tijesto odmara pripremite nadjev. Sitno nasjeckate luk i gljive, te ih pomiješajte sa soli, paprom i kiselim vrhnjem. Stavite na stranu. Kada ste spremni za pečenje, zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje.

Rukama spljoštite lopticu tijesta pa ju nježno razvucite, krečući od sredine prema rubovima, sve dok ne dobijete tanku i gotovo prozirnu plahtu. Što je tijesto tanje, to će burek biti finiji, no zbog odmaranja i masnoće tijesto će biti elastično i neće baš tako lako pucati. Po želji možete odrezati debele rubove, no ja sam ih odlučila ostaviti i ispali su super hrskavi. Oko dvije žlice nadjeva rasporedite po razvučenom tijesti, pa zarolajte u kobasicu. Omotajte tijesto samo oko sebe u oblik puža. Stavite burekić na pripremljeni protvan i ponavljajte sa preostalim tijestom i nadjevom.

Pecite oko 40-45 minuta, dok burekići ne postanu hrskavi i zlatno smeđi. Poslužite toplo, sa velikom salatom i možda čašom hladnog jogurta. Burekići mogu držati i drugi dan ako ih čuvate hermetički zatvorene, a prije posluživanja zagrijete.

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)