Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

This is a super hearty and warming dish celebrating the arrival of autumn. If you crave something to fill you up on the colder days, this is just the thing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.05 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 bay leaves (0.03 EUR)

2 large sweet potatoes (1.33 EUR)

1 cup red lentils (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

Handful of fresh thyme (0.27 EUR)

8 cups water (–)

2 cups frozen peas (0.40 EUR)

Handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables and herbs. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, smoked paprika, garlic powder, coriander, salt, black pepper, red pepper flakes and bay leaves. Stir well and cook for just a minute so the spices can bloom. Now add in sweet potatoes, lentils, tomato paste, ajvar, thyme and water. Stir well and bring to a rolling boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 30 minutes with a lid cracked open. Stir in frozen peas and parsley, then cook for additional 10 minutes until the peas are done. Serve warm. This dish also reheats wonderfully, so it’s also a perfect meal prep option.

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Ovo jelo je baš ukusno i zasitno, te savršeno slavi dolazak jeseni. Ako vam treba nešto fino za hladnije dane, recept u nastavku je prava stvar za vas.

SASTOJCI:

(Za 6 porcija / 5,03 kn po porciji / 30,17 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 i ½ žličica soli (0,02 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

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

2 lovorova lista (0,20 kn)

2 velika batata (10,00 kn)

1 šalica crvene leće (5,00 kn)

2 žlice koncentrata rajčice (2,00 kn)

2 žlice ajvara (1,00 kn)

Pregršt svježeg timijana – majčine dušice (2,00 kn)

8 šalica vode (–)

2 šalice smrznutog graška (3,00 kn)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće i začinsko bilje. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, dimljenu papriku, češnjak u praku, korijander, sol, papar, čili i lovor. Promiješaje i kuhajte minutu da začini zamiriše, pa onda dodajte batat, leću, koncentrat rajčice, ajvar, timijan i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 30-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak i peršin te kuhajte još deset minuta dok grašak ne bude gotov. Poslužite toplo. Ovo se jelo također super podgrijava, tako da je savršeno i za pripremiti unaprijed.

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Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

Chicken Protein Scones / Proteinske pogačice sa piletinom

This dish was hugely influenced by an original post from my blog friend Crvenkapa, so I’d like to thank her for the original recipe and the inspiration. These scones were super easy to make and turned up quite tasty. I’ll definitely make them again, but will probably use minced beef in the future for a stronger meat flavor. Also, I think you can easily swap the regular flour for chickpea flour and thus produce an even more protein enriched meal.

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INGREDIENTS:

(Yields 18 scones / 0.19 EUR per scone / 3.49 EUR for all)

500 grams minced chicken (2.00 EUR)

4 eggs (0.80 EUR)

1 tsp baking powder (0.01 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 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)

2 tbsp mustard (0.13 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

6 tbsp all-purpose flour (0.04 EUR)

½ cup sparkling water (0.07 EUR)

1 small purple onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

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METHOD:

Using a fork mash the minced meat with eggs, baking powder, salt, black pepper, red pepper flakes, Hungarian and smoked paprika, mustard and oil. Stir until all of the ingredients are well incorporated, then add in flour and half of the sparkling water. Stir well to combine and add in the remaining water bit by bit, until you are able to combine everything into a dough-like mixture. Refrigerate for about 30 minutes.

Meanwhile, finely dice the onion and mince garlic. Preheat the oven to 200°C and line two baking trays with parchment paper. After the mixture has rested, fold in chopped onion and minced garlic. Scoop about a heaping tablespoon of the mixture to prepared baking trays, spacing the scoops out evenly. It probably doesn’t look like much, but trust me on this – the scones will puff up quite a lot. Bake for 20-25 minutes until the scones are deep golden brown, rotating the trays halfway through to ensure even doneness. Serve warm.

You can reheat these on a plate in the microwave, or wrapped in a chunk of aluminum foil in a warm oven for about 10 minutes. The scones will keep tightly wrapped and refrigerated for up to 3-4 days.

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Na ovo je jelo u velikoj mjeri utjecala moja blogoprijateljica Crvenkapa, pa joj se prije svega želim zahvaliti za originalni recept i nadahnuće. Ove su pogačice skroz jednostavne za pripremiti i ispale su jako ukusne. Sigurno ću ih raditi opet, jedino što ću ubuduće vjerojatno upotrijebiti mljevenu junetinu umjesto piletine kako bi pogačice imale mesniju aromu. Također, mislim da možete umjesto običnog brašna bez problema iskoristiti slanutkovo, da tako dobijete obrok sa još više proteina.

SASTOJCI:

(Za 18 pogačica / 1,45 kn po pogačici / 26,11 za sve)

500 g mljevene piletine (15,00 kn)

4 jaja (6,00 kn)

1 žličica praška za pecivo (0,10 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 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)

2 žlice senfa (1,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

6 žlica glatkog brašna (0,30 kn)

½ šalice mineralne vode (0,50 kn)

1 mali ljubičasti luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

PRIPREMA:

Vilicom izgnječite mljeveno meso i umiješajte u njega jaja, prašak za pecivo, sol, papar, čili, slatku i dimljenu papriku, senf i ulje. Dobro sve promiješajte da se svi sastojci sjedine, pa onda u smjesu dodajte brašno i pola mineralne vode. Miješajte i polako dodajte ostatak vode, dok ne dobijete smjesu koja liči na tijesto. Stavite u hladnjak na pola sata.

U međuvremenu fino nasjeckajte luk i češnjak. Zagrijte pećnicu na 200°C i obložite dva protvana papirom za pečenje. Nakon što je smjesa odmorila, umiješajte u nju nasjeckani luk i češnjak. Grabite oko izdašnu žlicu smjese, pa stavljajte na pripremljene protvane, s time da ostavite dovoljno prostora između pogačica. Iako se sada čine majušno, pogačice će se dosta raširiti kako se budu pekle. Pecite oko 20-25 minuta dok pogačice ne budu zlatno-smeđe, s time da na pola pečenja zamijenite protvane kako bi se sve jednako ispeklo. Poslužite toplo.

Ove pogačice možete bez problema podgrijati na tanjuru u mikrovalnoj, ili ih zamotati u aluminijsku foliju i ubaciti na 10 minuta u vruću pečnicu. Pogačice će držati u hladnjaku 3-4 dana ako ih prethodno dobro zamotate.

Chicken Protein Scones / Proteinske pogačice sa piletinom

Flax seed Pancakes with Grilled Nectarines / Američke palačinke sa lanom i karameliziranim nektarinama

Peaches and nectarines are almost gone, so I think it would be the best idea to make this dish as soon as possible and take a full advantage of lingering summer fruits. These pancakes feel super decadent and luxurious and are a perfect treat for your weekend breakfast, when you have plenty of time to take it easy and enjoy a slower-paced meal.

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INGREDIENTS:

(Yields 2 servings / 0.87 EUR per serving / 1.73 EUR for all)

For the nectarines:

2 nectarines (0.40 EUR)

2 tsp brown sugar (0.03 EUR)

For the pancakes:

1 cup all-purpose flour (0.07 EUR)

2 tbsp vanilla sugar (0.04 EUR)

2 tbsp ground flax seed (0.03 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 egg (0.20 EUR)

1 cup yogurt (0.27 EUR)

2 tbsp butter, melted (0.27 EUR)

Additional:

1 tbsp butter, for greasing the pan (0.13 EUR)

2 tbsp honey, for serving (0.27 EUR)

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METHOD:

Start off by halving the nectarines, removing pits and sprinkling with sugar on the flesh side. Place the nectarines on a preheated grilling pan, flesh side down. Grill for 3-5 to caramelize. Remove from the pan and set aside.

In a larger mixing bowl, whisk together flour, vanilla sugar, flax seed, baking powder and salt. In a smaller bowl, whisk the eggs with yogurt and then pour in melted butter and stir until evenly incorporated. Pour the wet ingredients over dry ones and stir briefly until just combined. Don’t worry if there is a small lump here and there. The finished batter should be quite thick.

Place a skillet on medium heat and melt in it small piece of butter. Add in about half of a cup of pancake batter. Even out the batter with the back of a spoon or a spatula and gently form into a circle. Fry for about three minutes, then flip and finish baking for another minute. Remove the finished pancake and keep warm. Repeat until you use up all of the batter and grease up your skillet with more butter as needed.

Serve the warm pancakes with caramelized nectarines and drizzled with a bit of honey.

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Breskve i nektarine su još malo pa nestale i zato mislim da bi bilo dobro da ovaj recept isprobate čim prije i maksimalno iskoristite preostale ljetne plodove. Ove palačinke se doimaju baš dekadentno i raskošno te su izvrsna poslastica za neki vikend doručak, kada imate dovoljno vremena za uživanje u polaganijem objedu.

SASTOJCI:

(Za 2 porcije / 6,41 kn po porciji / 12,81 kn za sve)

Za nektarine:

2 nektarine (3,00 kn)

2 žličice smeđeg šećera (0,20 kn)

Za palačinke:

1 šalica glatkog brašna (0,50 kn)

2 žlice vanili šećera (0,30 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 jaje (1,50 kn)

1 šalica jogurta (2,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Dodatno:

1 žlica maslaca za namastiti tavicu (1,00 kn)

2 žlice meda za posluživanje (2,00 kn)

PRIPREMA:

Prvo pripremite nektarine tako da ih raspolovite, bacite koštice i posipate šećerom po mesu. Stavite nektarine na zagrijanu gril tavu, sa unutrašnjosti prema dolje i pecite 3-5 minuta, dok se lagano ne karameliziraju. Maknite nektarine s tave i stavite na stranu.

U većoj posudi pomiješajte brašno, vanili šećer, lan, prašak za pecivo i sol. U manjoj posudi razmutite jaje sa jogurtom, pa ulijte u to rastopljeni maslac i dobro promiješajte. Prelijte mokre sastojke preko suhih i kratko promiješajte, tek toliko da se sve sjedini. Ne brinite ako ostane koja grudica, a sama smjesa treba biti prilično gusta.

Na umjerenoj vatri u tavici rastopite komadić maslaca i dodajte oko ½ šalice smjese za palačinke. Žlicom ili špatulom poravnajte smjesu i nježno ju oblikujte u krug. Pecite oko 3 minute pa špatulom okrenite palačinku i dovršite još koju minutu na drugoj strani. Ponavljajte postupak dok ne potrošite svu smjesu, a palačinke u međuvremenu čuvajte na toplom. Prema potrebi u tavicu dodajte još mrvicu maslaca.

Poslužite tople palačinke uz karamelizirane nektarine, pokapane sa malo meda.

Flax seed Pancakes with Grilled Nectarines / Američke palačinke sa lanom i karameliziranim nektarinama

Chicken Satay Stir-Fry / Satay piletina iz woka

This dish is so so good that I just wanna eat it all the time, for breakfast, lunch and dinner. Luckily, I do have a semblance of self control now and then, so I know better. But man, this is still unbelievably good.

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INGREDIENTS:

(Yields 4 servings / 0.89 EUR per serving / 3.55 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tsp corn starch (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 carrots (0.20 EUR)

2 bell peppers (0.40 EUR)

1 purple onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Prep the meat the day before by cutting it into small pieces and stirring together in a bowl with salt, black pepper, paprika, soy sauce and oil. Be sure to get all of the chicken pieces coated, cover the bowl with cling foil and refrigerate until the next day. On the following day remove the chicken from your fridge while you prep everything else, so it has time to come to room temperature. Toss with corn starch and set aside.

Wash, peel and finely slice all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add a tablespoon of oil, then fry the chicken until nice and crispy. I find that it’s best to work in two smaller batches to ensure the best results. Remove the chicken from wok once it’s done and set aside.

Add the remaining tablespoon of oil to wok and stir-fry the carrots, peppers, onion and garlic. Once the veggies are done, return the meat to the pot and also add in Gochujang, peanut butter, water, soy sauce and sesame oil. Stir everything really well so that the peanut butter and Gochujang can dissolve in water. Finish cooking for just another minute and serve immediately over a bed of rice.

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Ovo jelo je tako fino da ga želim jesti svaki dan, i to za doručak, ručak i večeru. Srećom, ipak s vremena na vrijeme imam neke naznake samokontrole. No bez obzira na to, ovo je jelo baš savršeno.

SASTOJCI:

(Za 4 porcije / 6,63 kn po porciji / 26,51 kn za sve)

Za meso:

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

½ žličice soli (0,01 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

1 žlica soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žličice kukuruznog škroba (0,20 kn)

Za wok:

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

2 mrkve (1,50 kn)

2 paprike babure (3,00 kn)

1 ljubičasti luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

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

2 žlice kikiriki maslaca (2,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Dan prije pripremite meso tako da ga narežete na male komadiće i u zdjelici pomiješate sa solju, paprom, paprikom, soja sosom i uljem. Vodite računa o tome da su svi komadići mesa obloženi marinadom. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak do idućeg dana. Sljedeći dan izvadite meso iz hladnjaka dok pripremate druge sastojke kako bi imalo vremena doći na sobnu temperaturu. Pomiješajte meso sa kukuruznim škrobom i stavite na stranu.

Operite, ogulite i tanko narežite svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte žlicu ulja, pa ispržite piletinu da bude fino hrskava. Meni se čini da meso bude najukusnije ako ga ispržim u dvije manje ture. Kada je piletina gotova, maknite ju iz woka i stavite na stranu.

U wok dodajte preostalu žlicu ulja i ispržite mrkve, paprike, luk i češnjak. Kada je povrće gotovo, vratite u wok meso te također dodajte i Gochujang, kikiriki maslac, vodu, soja sos i sezamovo ulje. Dobro sve promiješajte kako bi se Gochujang i kikiriki maslac skroz rastopili u vodi. Dovršite kuhanje još minutu pa odmah poslužite preko kuhane riže.

Chicken Satay Stir-Fry / Satay piletina iz woka

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

It’s been ages since I posted a bread recipe and, while it’s true that I haven’t baked as much bread during the last couple of months due to apartment renovations, I’m slowly getting back into the habit of making homemade bread pretty frequently. My latest exploit was with a mixed corn bread which turned out so delicious that I had to share it.

As always, I used a heavy cast iron lidded pot for baking the bread, but any heavy lidded, oven-safe dish will do.

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INGREDIENTS:

(Yields 1 medium sized loaf / 0.36 EUR)

For the dough:

1 and ½ cup corn flour (0.20 EUR)

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

¼ tsp active dry yeast (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 and ¼ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, yeast, salt and sugar. Pour warm water on top and give a good stir so all the flour is fully incorporated. Cover the bowl with cling foil and leave to rest in a warm room overnight, so the dough can ferment and puff up.

The next day, place a heavy lidded oven-safe dish to the oven and preheat to 220°C. This is gonna take about 30 minutes, so while the oven and the dish get toasty, prepare the dough for the second rise. Dump the dough on a well-floured counter, fold over with a scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for 30 minutes.

After 30 minutes, and once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust. Once the bread is done, transfer to a wire rack and allow it to cool completely before slicing.

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Prošlo je već sto godina od kada sam zadnji puta objavila recept za kruh. Glavni razlog zašto sam nekako smanjila količinu pečenja je bilo renoviranje stana, ali sada se polako opet vraćam u staru rutinu sa domaćim kruhom. Zadnji eksperiment je bio sa fantastičnim miješanim kukuruznim kruščićem, pa naravno moram sa vama podijeliti taj recept.

Kao i uvijek do sada, kruh sam pekla u željeznom loncu s poklopcem, ali možete koristiti bilo koju tešku posudu koja ima poklopac i sigurna je za korištenje u pećnici.

SASTOJCI:

(Za 1 srednju štrucu / 2,66 kn)

Za tijesto:

1 i ½ šalica kukuruznog brašna (1,50 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

¼ žličice suhog kvasca (0,25 kn)

½ žličice soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli skupa pomiješajte brašna, zobene, kvasac, sol i šećer. Izlijte preko svega toplu vodu i dobro promiješajte da se svo brašno inkorporira. Pokrijte zdjelu prijanjajućom folijom i ostavite preko noći u toploj prostoriji da tijesto fermentira i nabubri.

Sljedećeg dana stavite tešku posudu sa poklopcem u pećnicu da se sve skupa zagrije na 220°C. Za to će trebati oko 30 minuta, pa za to vrijeme ujedno priredite i tijesto za drugo dizanje. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, te ga strugalicom nekoliko puta presavinite i oblikujte u kuglu. Preselite tijesto u posudu koja veličinom i oblikom odgovara onoj u kojoj ćete peći kruh, a koju ste obložili papirom za pečenje. Pokrijte čistom kuhinjskom krpom i pustite da miruje 30 minuta i da se diže drugi puta.

Nakon 30 minuta, kada su se pećnica i posuda dobro ugrijale, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu. Poklopite i stavite peći na 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica. Kada je kruh gotov preselite ga na rešetku da se skroz ohladi prije nego ga krenete rezati.

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

I’ve just posted a recipe for homemade coconut milk where I’ve announced a delicious curry recipe coming up, so here it is! I love how creamy and tasty this dish turned out to be. And also, it’s dirt cheap. I’ve served this curry over plain cooked rice so the rice can soak up all of the yummy sauce, but feel free to have it on its own. Also, adjust the spicy kick to your own liking by adding more or less chili peppers.

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INGREDIENTS:

(Yields 6 servings / 0.58 EUR per serving / 3.47 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

3 tsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 parsley roots (0.27 EUR)

4 large carrots (0.40 EUR)

6 red potatoes (0.67 EUR)

3 cups coconut milk (0.33 EUR)

2 cups frozen peas (0.40 EUR)

1 tbsp corn starch (0.04 EUR)

1 cup water (–)

Large handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, curry powder, turmeric, coriander, garlic powder, salt and black pepper. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes and coconut milk. If needed, add in a splash of water so that all of the veggies are submerged, then bring to a boil.

Once your curry reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the curry to thicken. Finally, stir in fresh parsley and serve the curry either on its own, or over cooked rice.

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Pošto sam baš objavila recept za kokosovo mlijeko u kojem sam najavila jako ukusni curry koji imam za podijeliti sa vama, sada donosim i to. Mene je oduševilo kako je ovo jelo ispalo kremasto i fino, a uz to još i prejeftino. Ja sam curry poslužila sa rižom kako bi ona mogla popiti sav taj fini umak, ali slobodno ga možete poslužiti i samog za sebe. Također, ljutoću si podesite po vlastitom ukusu pa prema tome dozirajte i količinu čilija.

SASTOJCI:

(Za 6 porcija / 4,29 kn po porciji / 25,77 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

3 žličice curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

2 korijena peršina (2,00 kn)

4 velike mrkve (3,00 kn)

6 crvenih krumpira (5,00 kn)

3 šalice kokosovog mlijeka (2,50 kn)

2 šalice smrznutog graška (3,00 kn)

1 žlica kukuruznog škroba (0,30 kn)

1 šalica vode (–)

Veliki pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, dok ne postane staklast. Ubacite sjeckani češnjak, čili, curry, kurkumu, korijander, češnjak u prahu, sol i papar. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire i kokosovo mlijeko. Po potrebi dodajte mrvicu vode tako da svo povrće bude potopljeno pa pustite da zavrije.

Kada curry zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u curry da se zgusne. Na kraju kada je sve gotovo umiješajte svježi peršin i poslužite curry preko kuhane riže.

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

Homemade Coconut Milk (vegan, paleo) / Kokosovo mlijeko (vegansko, paleo)

Here’s another quick and easy treat for all of those who are fans of plant based milks. This coconut milk is even quicker to make compared to the cashew milk recipe I’ve posted, as it doesn’t require presoaking. And since desiccated coconut is pretty cheap, the milk is also super affordable and, needless to say, far superior in taste to store bought options. This milk should keep in your fridge for 4-5 days.

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INGREDIENTS:

(Yields 3 cups / 0.11 EUR per cup / 0.33 EUR for all)

1 desiccated coconut (0.33 EUR)

3 cups water (–)

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METHOD:

Add coconut and water to a high speed blender and pulse for 2-3 minutes, until the milk is smooth and creamy. Strain the milk through a clean kitchen towel or a nut milk bag to separate from the pulp. Squeeze out as much liquid as you can from the pulp, then transfer the milk to a clean bottle. Store the coconut milk in your fridge and shake well before every use to re-emulsify.

I have a great curry recipe coming up with this milk so stay tuned. Also, don’t throw away the pulp, as it works awesome in smoothies, bread, cakes or pancakes. I’ve made a really tasty frozen vegan bounty squares with it and will share that recipe with you guys as well.

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Evo jedan brzi i jako jednostavni recept za sve vas koji ste ljubitelji veganskih mlijeka. Ovo kokosovo mlijeko je još jednostavnije i brže za pripremiti od mlijeka od indijskih oraščića za koje sam ranije objavila recept jer kokos ne morate namakati. A pošto je i samo kokosovo brašno prilično jeftino, ovo mlijeko je još isplativije, uz to što je i daleko finije od onih kupovnih verzija. Ovakvo domaće kokosovo mlijeko će u hladnjaku držati kojih 4-5 dana.

SASTOJCI:

(Za 3 šalice / 0.83 kn po šalici / 2,50 kn za sve)

1 šalica kokosovog brašna (2,50 kn)

3 šalice vode (–)

PRIPREMA:

Kokos i vodu ubacite u jaki blender, pa pulsirajte 2-3 minute dok mlijeko ne bude glatko i kremasto. Mlijeko procijedite kroz čistu kuhinjsku krpu ili kroz specijalnu vrećicu za mlijeka od orašastih plodova kako bi ste ga razdvojili od pulpe. Iz pulpe rukama istisnite što više tekućine, te preselite mlijeko u čistu bocu. Čuvajte obavezno u hladnjaku i dobro protresite prije svake upotrebe kako bi se ponovno napravila emulzija.

Imam super recept za curry sa ovim mlijekom, pa bacite oko na blog ako vas to interesira. Također, pulpu nikako ne bacajte već ju upotrijebite za smoothyje, kruh, kolače ili palačinke. Ja sam pulpu iskoristila za prefine smrznute veganske bounty kocke, a ubrzo sa vama planiram i podijeliti taj recept.

Homemade Coconut Milk (vegan, paleo) / Kokosovo mlijeko (vegansko, paleo)