budget cooking

Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

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If you haven’t been fully appalled by my lazy and not-at-all-legit way of cooking risotto, here’s another equally simple recipe for you from the same arsenal. I decided to use only a broccoli stalk in this recipe which would otherwise go to waste and saved the broc florets for something else. The main reasoning for this was the stalk’s longer cooking time, as the florets would basically turn into a grey mush by the end.

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INGREDIENTS:

(Yields 6 servings / 0.52 EUR per serving / 3.09 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.30 EUR)

1 broccoli stalk (0.67 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp curry powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

1 cup frozen peas (0.20 EUR)

2 cups brown rice (0.80 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and finely dice all the veggies. Add the oil, onion, fresh garlic, carrots and broccoli stalk to a pot and saute for a few minutes until veggies slightly caramelize. Add in bay leaf, basil, curry, paprika, garlic powder, red pepper, salt and black pepper, stir and cook for just a minute so the spices become fragrant. Finally, add in tomato paste, peas, rice and veggie broth. Give a good stir and bring to a rolling boil. Once boiling, reduce heat and simmer with a lid cracked open for 45 minutes, until rice is thoroughly cooked through. Stir occasionally and add a splash of water as needed. Serve immediately or portion out for later.

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Ako niste bili u potpunosti zgroženi mojim lijenim i nimalo legitimnim načinom kuhanja rižota, evo vam još jedan jednako jednostavan recept iz istog arsenala. U ovoj sam kombinaciji odlučila iskoristiti samo stabljiku brokule (čisto da se ne baci), a ne i cvjetiće koje sam sačuvala za neki drugi recept. Glavni razlog za to je bio što se stabljika kuha puno duže, a cvjetići su brzo gotovi pa bi se u ovom jelu samo pretvorili u sivu kašu.

SASTOJCI:

(Za 6 porcija / 3,84 kn po porciji / 23,06 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (2,25 kn)

1 stabljika brokule (5,00 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica curry praha (0,50 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

1 šalica smrznutog graška (1,50 kn)

2 šalice smeđe riže (6,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ulje, luk, svježi češnjak, mrkve i stabljiku brokule ubacite u lonac na jakoj vatri, pa par minuta dinstajte da se povrće blago karamelizira. Dodajte lovor, bosiljak, curry, papriku, češnjak u prahu, čili, sol i papar, promiješajte i kuhajte samo minutu da vam začini zamiriše. Sada dodajte i koncentrat rajčice, grašak, rižu i temeljac. Promiješajte i pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta, sve dok riža nije do kraja kuhana. Povremeno promiješajte i ako treba dodajte još malo vode. Poslužite odmah ili rasporedite u porcije za kasnije.

Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

Sour Cherry and Vanilla Pudding Strudel / Štrudla od višnje i pudinga od vanilije

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This simple desert is awesome as a crowd pleaser because it comes together fairly quickly and easily feeds many hungry bellies. I find the only downside of strudels in general is that they become soggy with time, but there really is no helping that. I love my strudels crispy and warm right out of the oven. So have some friends over to help you polish this off while it’s fresh, hah! 😀

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INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.75 EUR for all)

For the sour cherry filling:

2 cups frozen sour cherries (1.07 EUR)

½ cup sugar (0.10 EUR)

1 tbsp corn starch (0.01 EUR)

For the pudding filling:

500 ml milk (0.40 EUR)

3 tbsp sugar (0.04 EUR)

1 vanilla pudding satchel (0.40 EUR)

For the strudel:

10 sheets of phyllo pastry (1.33 EUR)

½ cup heavy cream (0.33 EUR)

Optional for serving:

Caster sugar (0.07 EUR)

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METHOD:

Mix the sour cherries with sugar and add to a small saucepan on high heat. Cook for a few minutes to thaw, then stir in corn starch and cook for another minute or two to additionally thicken the sauce. Remove from heat and allow it to cool a bit.

In a separate pot, bring the milk and sugar to a boil then add in vanilla pudding and cook according to its packet instructions. Remove from heat to also allow to cool down.

Preheat the oven to 180°C and line a baking sheet with parchment paper. Spread the phyllo sheets on a clean flat surface. Brush a phyllo sheet with cream then cover with another sheet of phyllo and flat them out so they stick together and create a sort of phyllo sandwich. This will help so that the phyllo sheets don’t break and will make the strudel a bit sturdier. Thinly spread the pudding over the phyllo sandwich you’ve made, then add a bit of sour cherries. Gently roll the phyllo and tuck the ends in, so the filling doesn’t leak out. Transfer to a prepared baking sheet. Repeat until all the phyllo and fillings are used up.

Gently brush the rolled strudels with a bit of cream. Bake for about 30 minutes, until crispy and golden brown. Allow the strudels to cool for about 10 minutes before slicing and serving dusted with caster sugar. The strudels taste the best when fresh out of the oven, but you can also reheat them in the oven again if you want them to crisp up.

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Ovaj jednostavni recept je idealan ako imate goste ili neku proslavu. Priprema se relativno brzo i lako, a nahraniti će mnoga gladna usta. Po meni je jedina loša strana sa štrudlama što se s vremenom razgnjecaju, ali tu nažalost nema neke velike pomoći. Naime, ja baš volim da je štrudla onako fino hrskava, kad tek izađe iz pećnice. Tako da vam nema druge nego pozvati prijatelje da vam pomognu počistiti štrudlu dok je friška. 😀

SASTOJCI:

(Za 10 jako izdašnih porcija / 2,82 kn po porciji / 28,15 za sve)

Za nadjev od višanja:

2 šalice smrznutih višanja (8,00 kn)

½ šalice šećera (0,75 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za nadjev od pudinga:

500 ml mlijeka (3,00 kn)

3 žlice šećera (0,30 kn)

1 vrećica pudinga od vanilije (3,00 kn)

Za štrudlu:

10 listova kora za savijače (10,00 kn)

½ šalice slatkog vrhnja (2,50 kn)

Dodatno za posluživanje:

Šećer u prahu (0,50 kn)

PRIPREMA:

Višnje pomiješajte sa šećerom i stavite u lončić na jaku vatru. Kuhajte par minuta da se odmrznu, pa umiješajte kukuruzni škrob i kuhajte još koju minutu, da se nadjev dodatno zgusne. Maknite s vatre i pustite da se malo ohladi.

U drugom loncu stavite mlijeko i šećer da zavriju, pa prema uputama na pakiranju skuhajte puding. Maknite i njega s vatre pa isto ostavite da se ohladi.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Kore raširite na čistoj radnoj plohi. Jednu koru premažite slatkim vrhnjem, pa ju poklopite sa drugom korom i stisnite ih skupa u sendvič da se slijepe. Na ovaj će vam način kore manje pucati, a štrudle biti čvršće. Po pripremljenom sendviču od lisnatog u tankom sloju premažite puding, pa dodajte i malo višanja. Nježno zarolajte u štrudlu,a krajeve umotajte na unutra tako da nadjev ne curi van. Preselite na pripremljeni protvan, pa postupak ponavljajte dok ne potrošite sve kore i nadjeve.

Umotane štrudle lagano premažite sa još malo slatkog vrhnja i pecite 30-tak minuta, dok štrudle ne budu hrskave i zlatno-smeđe. Pustite da se štrudle 10 minuta ohlade prije nego ih narežete i poslužite posipane šećerom u prahu. Štrudle će biti najfinije friško pečene, ali ako ih kasnije opet hoćete malo zahrskati, samo ih kratko podgrijte u pećnici.

Sour Cherry and Vanilla Pudding Strudel / Štrudla od višnje i pudinga od vanilije

Kale and Chickpea Stew (vegan) / Varivo od kelja i slanutka (vegansko)

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This stew is cheap, simple and easy. It yields a nice big batch so you’re settled for the whole week. Basically, it’s a perfect meal. So tune in if you’re a kale fan and need some inspiration.

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INGREDIENTS:

(Yields 6 servings / 0.46 EUR per serving / 2.78 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 carrots (0.40 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

4 tbsp all-purpose flour (0.01 EUR)

4 cups veggie broth (0.27 EUR)

1 can of diced tomatoes (0.53 EUR)

½ of large kale head (0.30 EUR)

3 cups cooked chickpeas (0.60 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Add oil, onion, garlic and carrots to a large pot on high heat and saute for a few minutes, until veggies are slightly caramelized. Add in salt, black pepper, red pepper flakes, garlic powder, smoked and Hungarian paprika, basil and bay leaf, stir and cook for just a minute, so the spices become fragrant. Add in flour, give a good stir and add about a cup of veggie broth. Stir well, until all of the flour is dissolved in broth and no lumps remain. Simmer for about five minutes before stirring in the remaining broth, tomatoes, kale and chickpeas.

Bring everything to a rolling boil, reduce heat and simmer on low with a lid cracked open for 20-30 minutes. If needed, add a splash more of water to the veggies and stir occasionally. Serve warm or portion out to reheat later on.

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Ovo varivo je jeftino, jednostavno i lako za pripremiti. Od recepta dobijete priličnu količinu, pa ste što se kuhanja tiče odmah mirni za više dana. Radi toga je to po meni savršeno jelo, a ako ste ljubitelj kelja i treba vam malo inspiracije, nastavite čitati.

SASTOJCI:

(Za 6 porcija / 3,75 kn po porciji / 22,51 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 mrkve (3,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

4 žlice glatkog brašna (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 konzerva sjeckanih pelata (4,00 kn)

½ velike glavice kelja (3,00 kn)

3 šalice kuhanog slanutka (4,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ulje, luk, češnjak i mrkve stavite u veliki lonac na jakoj vatri, pa dinstajte par minuta da se sve blago karamelizira. Dodajte, sol, papapr, čili, češnjak, slatku i dimljenu papriku, bosiljak i lovor, promiješajte, te pustite samo minutu da začini zamiriše. Ubacite brašno, promiješajte i zalijte sa šalicom temeljca. Sve jako dobro promiješajte da se brašno skroz rastopi u temeljcu i ne ostanu grudice. Krčkajte oko pet minuta, prije nego u smjesu umiješate preostali temeljac, pelate, kelj i slanutak.

Pustite da sve zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem 20-30 minuta. Po potrebi dodajte još mrvicu vode, a s vremena na vrijeme i promiješajte. Poslužite toplo ili rasporedite u porcije da kasnije samo podgrijete.

Kale and Chickpea Stew (vegan) / Varivo od kelja i slanutka (vegansko)

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

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This recipe is still a bit of a work in progress, but I’m so excited that I’m just going to share it right away and maybe do an update as I tweak it around more. Honestly, the meaty flavor and texture are so on point here that I am thoroughly convinced that the majority (if not all) store-bought meat products out there have various percentages of seitan sneaked into them as well.

But anyhow, without further ado here’s an awesome vegan schnitzel recipe for you all to try out. Also, please note that these are super filling and try as you may, a small amount of gluten flour yields huge amounts of seitan. Which means that is also a really great budget-friendly option.

I decided to fry the schnitzels in the oven to reduce oil and make them a bit healthier. Feel free to deep-fry them, or use an air fryer, though.

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INGREDIENTS:

(Yields 4 servings / 0.27 EUR per serving / 1.08 EUR for all)

For seitan:

2 tbsp chickpea flour (0.13 EUR)

6 tbsp gluten flour (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp soy sauce (0.13 EUR)

½ cup water (–)

For frying:

1 cup all-purpose flour (0.07 EUR)

½ cup water (–)

1 cup breadcrumbs (0.20 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

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METHOD:

In a bowl, whisk together chickpea flour, gluten flour, salt, garlic powder and black pepper. Add in the oil, soy sauce and water. Stir for a few seconds until a shabby dough forms, then knead it lightly for a minute. Divide the dough into half and flatten it as much as you can. Wrap loosely in aluminum foil, then steam for about 40 minutes.

Once seitan is done steaming, carefully unwrap it and allow it to cool a bit. Preheat your oven to 200°C and line a baking sheet with parchment paper, if you’re frying seitan schnitzels in the oven. Cut each piece of seitan into quarters. In a bowl, whisk together flour and water. Dunk seitan chunks into flour and water mix, shake off excess batter and coat the pieces with breadcrumbs. Repeat until all seitan chunks are coated. Brush each piece of seitan with oil on both sides and spread them out on a prepared baking sheet. Bake for about 20 minutes, until crispy and golden brown to your liking.

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Ovaj recept je još uvijek djelomično u razvoju, ali sam i sad već jako uzbuđena sa rezultatom, pa sam ga odlučila objaviti i eventualno kasnije nešto prepraviti kako budem modificirala stvari. Iskreno, po meni su i tekstura i okus mesa odlično nabodeni, tako da sam sve više uvjerena da većina dućanskih mesnih proizvoda (ako ne i svi), imaju u sebi neki postotak podmetnutog seitana.

No, bez daljnjeg otezanja, evo vam odličan recept za veganske pohane šnicle da ga isprobate. Također, uzmite u ubzir da su ovi pohanci jako zasitni, a od samo male količine glutenskog brašna dobiti ćete ogromnu količinu seitana. Stoga je ovo jelo ujedno i super opcija za male budžete.

Ja sam odlučila pohance peći u pečnici da smanjim količinu ulja i da budu malo zdraviji. Vi ih slobodno ispohajte na tavi ili u air fryeru, ako ga imate.

SASTOJCI:

(Za 4 porcije / 2,28 kn po porciji / 9,11 kn za sve)

Za seitan:

2 žlice slanutkovog brašna (1,00 kn)

6 žlica glutenskog brašna (3,00 kn)

½ žličice soli (0,01 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

2 žlice suncokretovog ulja (0,20 kn)

2 žlice soja sosa (1,00 kn)

½ šalice vode (–)

Za pohanje:

1 šalica glatkog brašna (0,50 kn)

½ šalice vode (–)

1 šalica krušnih mrvica (1,50 kn)

4 žlice suncokretovog ulja (0,40 kn)

PRIPREMA:

U zdjelici pomiješajte slanutkovo brašno, glutensko brašno, sol, češnjak i papar. Dodajte ulje, soja sos i vodu, pa kratko promiješajte da se formira labavo tijesto. Rukom promijesite samo minutu, pa podijelite tijesto na dva dijela. Spljoštite svaki dio najbolje što možete, pa ih labavo zamotajte u aluminijsku foliju. Kuhajte na pari 40 minuta.

Kada je seitan gotov, pažljivo ga odmotajte i pustite da se kratko ohladi. Ako ćete pohati u pećnici, zagrijte ju na 200°C i obložite protvan obložite papirom za pečenje. Svaki komad seitana razrežite na četiri dijela. U zdjelici pomiješajte brašno i vodu, pa komade seitana umačite u tu smjesu i onda obložite krušnim mrvicama. Ponavljajte postupak dok ne ispanirate sve komade. Svaki komad premažite uljem sa obje strane, pa ih raširite po pripremljenom protvanu. Pecite oko 20 minuta, dok pohanci ne budu hrskavi i zlatno smeđi prema vašem ukusu.

Fried Seitan Schnitzel (vegan) / Seitan pohanci (veganski)

Black Lentil Smoky Chili (vegan) / Aromatični čili od crne leće (veganski)

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Since the weather conditions became somewhat intense, I am definitely trying to minimize the time I need to spend next to the stove. I do, however, wish to eat as well, so I turn to quick and easy dishes that require minimal attention and can be made in larger batches.

This chili recipe is super versatile and you can throw in any odd leftover veggies you might have hanging around your fridge. There’s also a wide variety of side dishes you can serve it with. I opted for quinoa, but other grains of choice would also work well here. You can also use it as a tortilla and taco stuffing as well, which I’ve done on many occasions.

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INGREDIENTS:

(Yields 4 generous servings / 0.95 EUR per serving / 3.78 EUR for all)

For the chili:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 red bell pepper (0.40 EUR)

2 carrots (0.20 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp oregano (0.07 EUR)

1 bay leaf (0.03 EUR)

1 cup black lentils (1.00 EUR)

1 tbsp dried parsley (0.07 EUR)

2 cups tomato puree (0.53 EUR)

1 cup water (–)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Rinse the lentils in a colander under running water. Place deep pot on high heat and add in oil, onion, garlic, pepper and carrots. Saute for a few minutes, until veggies are softened and slightly caramelized. Add in salt, black pepper, red pepper flakes, paprika, garlic powder, oregano and bay leaf. Stir and cook for just a minute, so the spices become fragrant. Add in lentils, parsley, tomato puree and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 45 minutes, until lentils are thoroughly cooked through. If needed, add a splash more of water.

While the chili is simmering away, prepare the quinoa as well. Rinse quinoa in a fine mesh colander under running water, then add to a small pot along with water and salt. Bring to a boil, reduce heat and cook with a lid on for 15 minutes.

Serve the chili over cooked quinoa, or portion out and refrigerate for up to five days.

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Pošto su nam se vremenski uvjeti intenzivirali po pitanju vrućine, definitivno se trudim minimizirati trenutke provedene uz štednjak. Međutim, također želim i jesti, pa sam napravila kompromis tako da sam se okrenula jednostavnim jelima oko kojih ne treba puno petljati, a može ih se skuhati i u većim količinama.

Ovaj recept za čili je jako prilagodljiv i u njega slobodno možete utrpati bilo koje rendom ostatke povrća koji su vam se skupili doma. Također, možete ga servirati sa raznoraznim prilozima. Ja sam se odlučila za kvinoju, ali bilo koja druga žitarica bi ovdje isto bila super. Osim toga, čili možete utrpati i u tortilje ili tacose, što je kod nas doma već isprobana i provjerena metoda.

SASTOJCI:

(Za 4 izdašne porcije / 7,04 kn po porciji / 28,17 kn za sve)

Za čili:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 crvena paprika (3,00 kn)

2 mrkve (1,50 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 dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica origana (0,50 kn)

1 lovorov list (0,20 kn)

1 šalica crne leće (7,50 kn)

1 žlica sušenog peršina (0,50 kn)

2 šalice pasirane rajčice (4,00 kn)

1 šalica vode (–)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Leću isperite u cjediljci pod mlazom vode. Stavite duboki lonac na jaku vatru i dodajte ulje, luk, češnjak, papriku i mrkve. Dinstajte nekoliko minuta da sve omekša i lagano se karamelizira. Ubacite sol, papar, čili, papriku, češnjak u prahu, origano i lovor. Promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte i leću, peršin, pasiranu rajčicu i vodu. Pustite da zavrije, smanjite vatru, pa krčkajte oko 45 minuta, dok leća ne bude skroz kuhana. Prema potrebi dodajte još mrvicu vode.

Dok se čili krčka pripremite kvinoju. Isperite i kvinoju u sitnoj cjediljci pod mlazom tekuće vode. Ubacite u lončić, prelijte vodom, posolite i stavite kuhati. Kada zavrije, smanjite vatru i krčkajte poklopljeno 15 minuta.

Čili poslužite odmah sa kuhanom kvinojom ili rasporedite u porcije i čuvajte u hladnjaku do pet dana.

Black Lentil Smoky Chili (vegan) / Aromatični čili od crne leće (veganski)

Messy Raspberry Cake / Neuredni kolač sa malinama

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This cake kinda looks like hot mess, but in a really good way. It also comes together super quickly, so if you’re looking for a good coffee cake option, or a sweet snack with your afternoon tea, go no further.

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INGREDIENTS:

(Yields 1 cake / 3.22 EUR)

For the batter:

2 eggs (0.40 EUR)

1 cup sugar, divided (0.20 EUR)

1 tsp vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cup buttermilk (0.80 EUR)

4 tbsp butter, melted (0.53 EUR)

2 and ½ cups all-purpose flour (0.16 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

1 and ½ cups frozen raspberries, thawed (1.00 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a baking pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, half a cup of sugar, vanilla and salt. Whisk in the buttermilk and finally stir in melted butter. Add in flour, baking powder and baking soda. Stir until well combined and no big lumps remain. Transfer the batter to a prepared baking pan and gently shake to even out.

Combine thawed raspberries with reserved half a cup of sugar. Dollop the raspberry mixture over the cake batter. Use a knife to lightly swirl the mixtures into each other. Don’t worry if you have little pools of raspberry juices floating around, though, those are going to bake into sweet deliciousness.

Bake the cake for 35-40 minutes, until the top is crispy and golden brown and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool completely in its pan before slicing and serving.

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Ovaj kolač je ispao poprilično neuredno, ali zapravo na super način. Osim toga, gotov je za tren oka, pa ako tražite neku jednostavnu slasticu koju ćete grickati uz kavu ili popodnevni čaj, na pravom ste mjestu.

SASTOJCI:

(Za 1 kolač / 24,07 kn)

Za smjesu:

2 jaja (3,00 kn)

1 šalica šećera, podijeljena (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 i ½ šalica kiselog mlijeka (6,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 i ½ šalice glatkog brašna (1,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

1 i ½ šalica smrznutih malina, odmrznutih (7,50 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite kalup i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa pola šalice šećera, soli i vanilijom. Umiješajte u to prvo kiselo mlijeko, pa onda i rastopljeni maslac. Dodajte brašno, prašak za pecivo i sodu bikarbonu, pa miješajte dok se sve ne sjedini i više ne bude velikih grudica. Smjesu prebacite u pripremljeni kalup i nježno protresite da se sve poravna.

Odmrznute maline pomiješajte sa preostalih pola šalice šećera pa tu smjesu raštrkajte po tijestu. Nožem lagano umiješajte jednu smjesu u drugu. Nemojte brinuti ako su vam se negdje skupile lokvice soka od maline, to će se sve fino zapeći.

Pecite kolač 35-40 minuta, dok površina ne bude hrskava i zlatno smeđa, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz okej). Ostavite kolač da se skroz ohladi u kalupu prije nego ga narežete i poslužite.

Messy Raspberry Cake / Neuredni kolač sa malinama

Lazy Braised Mussels / Dagnje na lijenu buzaru

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

This recipe is really great for hot summer days, as it comes together super quickly which means minimal time sweating next to your hot stove. I’m personally a big fan of mussels, but definitely not a fan of scrubbing their shells clean and getting rid of all the seaweed. But frozen cleaned mussels enter the stage here and make life immensely easier.

To make this recipe even tastier with more complex flavors, sub the water with white wine. We were out of wine however, so water was also fine.

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INGREDIENTS:

(Yields 2 generous servings / 1.57 EUR per serving / 3.14 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried rosemary (0.02 EUR)

2 tbsp butter (0.27 EUR)

1 tbsp tomato paste (0.13 EUR)

250 grams cleaned frozen mussels, thawed (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried parsley (0.07 EUR)

¼ cup water (–)

Juice of a lemon (0.27 EUR)

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METHOD:

Rinse the thawed mussels in a colander under cold water and leave to drain. In the meantime, finely dice the onion and mince garlic. Add olive oil, onion and garlic to a skillet on medium heat and saute for a few minutes until slightly translucent. Add in bay leaf, rosemary, butter, tomato paste, mussels, salt, pepper and parsley and give it a toss. Add a bit of water (or wine, if using) and allow it all to simmer for 5-10 minutes. Remove from heat and drizzle generously with lemon juice. Serve immediately with pasta, rice or with nice crusty bread.

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Recept u nastavku je savršen za vruće ljetne dane, pošto je gotov za tili čas što znači minimalno znojenje za vrućim štednjakom. Osobno sam veliki ljubitelj dagnji, ali nisam nikakao ljubitelj procedure ribanja i čišćenja njihovih ljuštura. Srećom, kao spas ovdje dolaze zamrznute očišćene dagnje.

Da bi ovaj recept bio još ukusniji i sa kompleksnijim aromama, umjesto vode upotrijebite bijelo vino. Mi ga nismo imali doma, tako da je i voda poslužila svrsi i sve je ispalo dobro.

SASTOJCI:

(Za 2 izdašne porcije / 11,71 kn po porciji / 23,42 za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog ružmarina (0,15 kn)

2 žlice maslaca (2,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

250 grama očišćenih smrznutih dagnji, odmrznutih (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

¼ šalice vode (–)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Odmrznute dagnje isperite u cjediljci pod mlazom hladne vode i pustite ih da se ocijede. U međuvremenu fino nasjeckajte luk i češnjak. Maslinovo ulje, luk i češnjak stavite u tavu na srednje jaku vatru i dinstajte par minuta da zamiriše i omekšaju. Dodajte lovor, ružmarin, maslac, koncentrat rajčice, dagnje, sol, papar i peršin, pa sve dobro promiješajte. Podlijte sa malo vode (ili vina, ako ga koristite), pa pustite da se lagano krčka 5-10 minuta. Maknite s vatre i zalijte sa limunovim sokom. Poslužite odmah sa tjesteninom, rižom ili komadom finog hrskavog kruha.

Lazy Braised Mussels / Dagnje na lijenu buzaru

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

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

There’s also a tiny bit of frozen cauliflower in there. But the post title would have been too big to chew on. See, I had a tiny bit of frozen cauliflower left in the freezer, so into the soup it all went. I don’t really think it did much for the flavor, but since the cauli is also a part of the soup I’ll list it with the rest of the ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.81 EUR for all)

2tbsp sunflower seed oil (0.03 EUR)

1large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp curry powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

½ of large kale head (0.40 EUR)

2 cups frozen peas (0.40 EUR)

1 cup frozen cauliflower (0.27 EUR)

6 cups water (–)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in oil, onion and garlic. Saute for a few minutes, until softened and slightly translucent. Add in salt, black pepper, red pepper flakes, garlic powder, curry, basil and bay leaf. Give a good stir and cook for just a minute, so the spices become fragrant. Dump in parsley, kale, peas, cauliflower and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 15-20 minutes, until everything is cooked through and softened.

Remove the soup from heat and pulse with an immersion blender until smooth and creamy. Serve warm. This soup freezes and reheats very well, so you can make a big batch and keep on hand for emergencies.

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U ovoj juhici ima također i mrvica cvjetače. No onda bi naslov bio malo prevelik za prožvakati. Ali pošto sam imala malo smrznute cvjetače u frizeru, naravno da sam i nju strpala u juhu. Mislim da ona nije značajno utjecala na sam okus, no pošto je dio juhe, ipak je navedena u receptu sa svim ostalim sastojcima.

SASTOJCI:

(Za 6 porcija / 2,22 kn po porciji / 13,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvatsušenog čilija u listićima (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličicacurry praha (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

½ velike glavice kelja (3,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 šalica smrznute cvjetače (2,00 kn)

6 šalica vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk i češnjak. Dinstajte nekoliko minuta da sve omekša i postane staklasto. Ubacite sol, papar, čili, češnjak u prahu, curry, bosiljak i lovor. Dobro promiješajte i pustite minutu samo da začini zamiriše. Sada dodajte i peršin, kelj, grašak, cvjetaču i vodu. Pustite da zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 15-20 minuta, dok se svo povrće ne skuha do kraja i ne omekša.

Maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo. Ova se juha super smrzava i podgrijava, pa možete bez problema napraviti veću količinu i imati pri ruci za krizne trenutke.

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

Crunch Crunch Away, , , , , , 2 Comments

This snack is so addictive and so easy to make. We’re taking a good old shortcut and using store-bought puff pastry. Of course, go ahead and make your own. But if you’re a lazy bum like I am, you’re definitely taking a shortcut and I won’t judge you.

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INGREDIENTS:

(Yields about 15 twists / 0.14 EUR per twist / 2.06 EUR for all)

For the twists:

400 grams of store-bought frozen puff pastry, thawed (1.00 EUR)

½ cup tomato puree (0.13 EUR)

1 tsp oregano (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup shredded gouda or other melty cheese of choice (0.40 EUR)

For the topping:

1 egg (0.20 EUR)

4 tbsp sesame seeds (0.13 EUR)

1 tsp cumin (0.07 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking sheet with parchment paper. Roll the dough out on a well-floured surface into a thin square. Spread tomato puree on top, then sprinkle with oregano, black pepper, salt and shredded cheese. Fold the dough over in half to cover the filling. Brush with whisked egg, then generously sprinkle with sesame seeds, cumin and salt. Flip the dough over and repeat on the other side as well. Cut the dough into strips, then twist.

Spread the twists on a prepared baking sheet and bake for about 20 minutes, until crispy and golden-brown. These taste the best while hot right out of the oven and don’t really keep too well. So I guess you’ll just have to eat them all. 😀

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Ovaj snack je totalno zarazan, a jako lagan za pripremiti. Naravno, idemo prečicom i uzeti ćemo kupovno lisnato tijesto. S druge strane, ako imate vremena, živaca i volje, slobodno se bacite u avanturu pravljenja vlastitog lisnatog. No, ako ste ljenčina kao ja, definitivno ćete izabrati lakšu varijantu i nitko vas radi toga neće osuđivati.

SASTOJCI:

(Za oko 15 frkanaca / 1,02 po frkancu / 15,37 za sve)

Za slance frkance:

400 g smrznutog kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

½ šalice pasirane rajčice (1,00 kn)

1 žličica origana (0,50 kn)

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

Dobar prstohvat soli (0,01 kn)

1 šalica ribane gaude ili kojeg drugog topljivog sira po izboru (3,00 kn)

Za posipanje:

1 jaje (1,50 kn)

4 žlice sezama (1,00 kn)

1 žličica kima (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Na dobro pobrašnjenoj radnoj plohi razvaljajte tijesto u tanki kvadrat. Premažite pasiranom rajčicom, pa posipajte origanom, paprom, solju i ribanim sirom. Preklopite tijesto na pola tako da prekrijete sav nadjev. Premažite razmućenim jajem, pa obilno posipajte sezamom, kimom i solju. Preokrenite na drugu stranu i ponovite postupak. Tijesto narežite na trake pa ih onda zafrknite.

Frkance rasporedite po pripremljenom protvanu i pecite oko 20 minuta, dok ne budu hrskavi i zlatno smeđi. Biti će najukusniji dok su još topli, friški iz pećnice i nisu baš neki spektakl kada odstoje. Tako da ćete ih jednostavno morati odmah srediti. 😀

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

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

Have some extra cooked polenta lying around and you have no idea what to do with it? Stay tuned, because this is the easiest and the most delicious thing ever.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.85 EUR for all)

4-5 cups water (–)

Good pinch of salt (0.01 EUR)

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

To cook the polenta, bring 4 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up additionally as it cools. Once done, stir in butter (or vegan butter, if that’s how you roll). Allow to cool a bit.

Line a loaf pan on a square baking tray with cling foil. Pour the cooked polenta into the prepared dish and even out with a spatula. Cool completely so the polenta firms up, best overnight.

Once the polenta is firmed up, place a grilling pan to medium-high heat to properly warm up. Remove polenta from its dish, then cut into slices. Brush lightly with olive oil on both sides, then spread out on warm grilling pan. Grill polenta slices undisturbed for about 10 minutes on each side, until crispy and nicely golden. Serve warm or cool.

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Imate doma viška kuhane palente i ne znate što bi sa njom? Nastavite čitati, jer imam za vas najlakšu i najfiniju stvar ikad.

SASTOJCI:

(Za 4 porcije / 1,58 kn po porciji / 6,33 kn za sve)

4-5 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Palentu skuhajte tako da prvo stavite četiri šalice slane vode da zavriju. Kada voda zavrije, dodajte unutra krupicu te kuhajte 5-10 minuta uz stalno miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte u nju maslac (ili veganski maslac, ako su vam takve preferencije). Pustite da se sve malo ohladi.

Kalup za kruh ili četvrtasti kalup za pečenje obložite prijanjajućom folijom. Kuhanu palentu izlijte u pripremljeni kalup, te poravnajte špatulom. Pustite da se skroz ohladi kako bi se palenta stisnula, a najbolje preko noći.

Kada se palenta skroz stisnula, gril tavu stavite na srednje-jaku vatru i pustite da se dobro ugrije. Palentu izvadite iz kalupa i narežite na šnite. Svaku šnitu lagano premažite maslinovim uljem sa obje strane, pa rasporedite po toploj gril tavi. Šnite pecite bez pomicanja i prčkanja po desetak minuta sa svake strane, dok se ne zahrskaju i ne budu lijepo zlatno-smeđe. Poslužite toplo ili ohlađeno.

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)