budget cooking

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

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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)

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

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This soup doesn’t look too pretty, but it has it all. It’s cheap, filling, healthy and simple to make. You could throw in any other odd veggie you have floating around the fridge. This recipe works wonderful for meal prep and also a quick dinner solution.

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INGREDIENTS:

(Yields 6 generous serving / 0.60 EUR per serving / 3.61 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.03 EUR)

1 bay leaf (0.01 EUR)

3 large potatoes (0.30 EUR)

2 cups precooked chickpeas (0.53 EUR)

2 tbsp dried parsley (0.27 EUR)

6 cups of water (–)

1 bag of frozen broccoli (1.60 EUR)

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METHOD:

Wash, peel and chop up the vegetables. Add olive oil to a large pot and sauté onion for about five minutes, until slightly translucent. Throw in fresh garlic and garlic powder, basil, coriander, salt, black pepper, red pepper flakes and bay leaf. Stir and cook for a minute until spices get fragrant. Add in potatoes, chickpeas and parsley. Cover everything with water and bring to a boil. Once boiling, reduce heat to low and simmer with a lid cracked open for 20 minutes, until potatoes are almost done. Now add in broccoli and cook for additional 10 minutes until the broccoli is cooked through.

Remove the pot from heat and fish out and discard the bay leaf. If you want some texture in the soup, set a bit of the chunky stuff aside. Attack the rest with an immersion blender and puree until smooth. Stir back the reserved chunky bits into your soup and serve hot.

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Ova juha baš i nije nešto pretjerano vizualno primamljiva, ali jednostavno ima sve. Jeftina je, zasitna, zdrava i jednostavna za pripremiti. U nju možete slobodno ubaciti još pokoje povrće koje vam se povlači po frižideru, a ovaj recept će jednako dobro funkcionirati ako si želite spremiti ručak unaprijed, ili jednostavno napraviti brzu večericu.

SASTOJCI:

(Za 6 izdašnih porcija / 4,49 kn po porciji / 26,93 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica čenjaka u prahu (0,50 kn)

1 žličica sušenog bosiljak (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 lovorov list (0,10 kn)

3 velika krumpira (2,25 kn)

2 šalice kuhanog slanutka (4,00 kn)

2 žlice sušenog peršina (2,00 kn)

6 šalica vode (–)

1 vrećica smrznute brokule (12,00)

PRIPREMA:

Operite, ogulite i nasjeckajte povrće. U velikom loncu na maslinovom ulju dinstajte luk oko pet minuta dok ne bude staklast. Ubacite unutra svježi češnjak, češnjak u prahu, bosiljak, korijander, sol, papar, čili i lovor. Dobro promiješajte i kuhajte oko minutu, samo da začini zamiriše. Dodajte krumpir, slanutak i peršin, sve zalijte vodom i pustite da zavrije. Smanjite vatru i ostavite da se krčka sa odškrinutim poklopcem oko 20 minuta, da krumpiri budu skoro pa gotovi. Sada ubacite i brokulu te kuhajte još 10 minuta, sve dok brokula ne bude kuhana.

Maknite juhu s vatre i ispecajte van i bacite lovorov list. Ako želite dodatnu teksturu u juhi, dio gustih komadića izdvojite na stranu za kasnije. Ostatak napadnite štapnim mikserom i pulsirajte dok ne bude glatko. Umiješajte natrag u juhu ono što ste sačuvali sa strane i poslužite vruće.

Creamy Broccoli and Chickpea Soup (vegan) / Krem juha od brokule i slanutka (veganska)

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

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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

Lentil and Corn Stew (vegan) / Varivo od leće i kukuruza (vegansko)

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By now even the birds in the trees know that whenever I lack time and inspiration for cooking, I turn to good old lentils. There are always some lentils kicking around our pantry and with just a few humble staples it enables us to come with quick, cheap and really satisfying meals.

Just a small note, though. The stew itself is vegan, but I opted to top it with a bit of shredded cheese. Naturally, you can skip the topping altogether or use a vegan substitute.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.30 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried chili flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 cup ajvar – red pepper paste (0.67 EUR)

1 can diced tomatoes (0.67 EUR)

½ cup water (–)

2 tbsp dried parsley (0.13 EUR)

1 cup dried green lentils (0.60 EUR)

2 cups frozen corn (0.67 EUR)

For serving:

6 cups cooked rice (0.60 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and finely dice the onion and garlic. Wash lentils under running water in a colander and set aside. Add oil to a big pot and saute the onion on high heat for a few minutes until translucent. Throw in minced garlic, garlic powder, bay leaf, Hungarian and smoked paprika, chili flakes and salt, stir and cook for a minute, so the flavors can bloom. Add in red pepper paste (ajvar), diced tomatoes, water, parsley and lentils. Stir well and bring to a boil, then reduce heat and simmer with a lid cracked open for 30 minutes. If needed add a splash more of water and stir occasionally. Fold in frozen corn and cook for another 10-15 minutes, until the corn is cooked through.

Serve warm with cooked rice and sprinkled with a bit of shredded cheese, or its vegan alternative.

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Do sada već i vrapci na grani znaju da kada mi za kuhanje usfali vremena i inspiracije, okrenem se dobroj staroj leći. Pošto nam je leća već standardni dio inventara u špajzi, sa još samo par skromnih sastojaka možemo spraviti brza, jeftina i ukusna jela.

I još mala napomena. Samo je varivo vegansko, ali sam ga ja servirala posipanog sa malo ribanog sira. Naravno, vi slobodno to izostavite, ili upotrijebite vegansku zamjenu.

SASTOJCI:

(Za 6 porcija / 5,34 kn po porciji / 32,06kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 žličica soli (0,01 kn)

1 šalica ajvara (5,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

½ šalice vode (–)

2 žlice sušenog peršina (1,00 kn)

1 šalica zelene leće (4,50 kn)

2 šalice smrznutog kukuruza (5,00 kn)

Za posluživanje:

6 šalica kuhane riže (4,50 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk i češnjak. Isperite leću u cjediljci pod tekućom vodom i stavite na stranu. U veliki lonac dodajte ulje, pa na jakoj vatri kratko prodinstajte luk, dok ne bude staklast. Ubacite svježi sjeckani češnjak, češnjak u prahu, lovor, slatku i dimljenu papriku, čili i sol, promiješajte te kuhajte samo minutu da začini zamiriše. Dodajte ajvar, pelate, vodu, peršin i leću, dobro promiješajte i pustite da zavrije. Smanjite vatru te krčkajte 30 minuta sa odškrinutim poklopcem. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Umiješajte smrznuti kukuruz, pa kuhajte još 10-15 minuta, dok kukuruz ne bude gotov.

Poslužite toplo sa kuhanom rižom i posipano sa malo ribanog sira ili sa veganskom alternativom.

Lentil and Corn Stew (vegan) / Varivo od leće i kukuruza (vegansko)

Quick and Easy Oven Fries (including a vegan option) / Brzi i laki krumpirići iz pećnice (uključujući i vegansku opciju)

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A humble potato can easily make a whole satisfying dish or a snack. With only a handful of ingredients these fries are perfect when you’re too lazy to cook, but want to indulge a bit. Since you only need a few things to whip these up, choose your ingredients with care. I used new potatoes, pink sea salt and freshly ground black pepper. Each of those makes a small but noticeable difference. For the fat my favorite choices are either pork lard or coconut oil, which is an awesome vegan substitute.

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INGREDIENTS:

(Yields 1 serving / 0.45 EUR)

3 big new potatoes (0.40 EUR)

1 tbsp pork lard (0.02 EUR)

Good pinch of pink sea salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Preheat oven to 200°C and line a baking tray with parchment paper. Wash the potatoes under cold running water and scrub any dirt off the skins. Cut the potatoes with skins intact into fries and toss with lard (or the same amount of coconut oil), salt and pepper. Spread on a prepared tray, making sure that the potatoes don’t touch. Bake for 45 to 60 minutes in the middle of the oven, until crispy and golden brown. Serve immediately.

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Skromni krumpiri lako mogu biti cijeli ukusnan obrok ili snack. Sa samo nekoliko sastojaka ovi su krumpirići savršeni kada ste lijeni kuhati, a želite se malo počastiti. Pošto vam za krumpiriće treba samo par sastojaka, izaberite ih promišljeno. Ja sam upotrijebila fine mlade krumpire, himalajsku rozu sol i svježe mljeveni crni papar. Svaki od sastojaka radi malu, ali ipak zamjetnu razliku. Za masnoću moji su omiljeni izbori ili svinjska mast ili kokosovo ulje koje je fantastični veganski substitut.

SASTOJCI:

(Za 1 porciju / 3,50kn)

3 veća mlada krumpira (3,00 kn)

1 žlica svinjske masti (0,15 kn)

Dobar prstohvat himalajske soli (0,10 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Dobro operite krumpire pod tekućom vodom pazeći da na njima ne ostane ništa zemlje. Krumpire skupa sa ljuskom izrežite u pommes frites i pomiješajte sa masti (ili jednakom količinom kokosovog ulja), solju i paprom. Raširite krumpiriće po pripremljenom protvanu tako da se međusobno ne dodiruju. Pecite 45 do 60 minuta u sredini pećnice, dok krumpirići ne budu hrskavi i zlatno-smeđi. Poslužite odmah.

Quick and Easy Oven Fries (including a vegan option) / Brzi i laki krumpirići iz pećnice (uključujući i vegansku opciju)

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

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This dish was a very low fuss, spur of the moment type of thing and it turned out amazing. The best thing about it was minimal chopping – I only needed to slice the meat and mince the garlic. So if you have a bag of frozen green beans lying around and some meat, go and make this!

Just a small note, though. I used Gochujang – Korean chili paste because that’s what I had around. You’re welcome to sub that with Sriracha or any other spicy sauce of your choice.

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INGREDIENTS:

(Yields 4 servings / 1.13EUR per serving / 4.52 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp soy sauce (0.13 EUR)

1 tsp fish sauce (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

¼ cup white wine (0.40 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp corn starch (0.02 EUR)

For the stir-fry:

6 garlic cloves (0.20 EUR)

450 gram bag of frozen green beans, thawed (1.00 EUR)

6 tbsp sunflower seed oil, divided (0.08 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the pork into thin strips and toss together with soy sauce, fish sauce, Gochujang (or other spicy sauce of your choice) and salt, then leave to sit for about ten minutes. While the meat is resting, in a small bowl mix the sauce by stirring together all of the ingredients, until sugar and corn starch are completely dissolved. Mince garlic and toss with thawed green beans in another separate bowl.

Place wok on high heat for a few minutes to thoroughly heat through. Add 2 tablespoons of sunflower oil and half of the pork. Cook for a few minutes until the meat is done and starts slightly crisping up. Remove the meat, if needed add a bit more oil and repeat with the remaining pork.

Once done, remove all the pork from the wok and set aside. Add the remaining sunflower oil to the same wok and throw in the green bean and garlic mixture. Cook for a few minutes, until everything is sizzle-y (Is that even a word?) and fragrant, but there is still some chew left to the green beans. Pour in the mixed sauce and cook briefly, until the sauce thickens and the alcohol evaporates from the wine. Return the pork to the wok, drizzle with sesame oil, give a good final stir and serve over cooked rice.

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Ovo jelo je nastalo bez puno prtljanja u trenutku nadahnuća, a ispalo je fantastično. Najbolja stvar u svemu je minimalno sjeckanje – samo sam trebala narezati meso i nasjeckati češnjak. Tako da, ako vam se po doma povlači paket smrznutih mahuna i nešto mesa, odmah se bacite na kuhanje!

Samo mala napomena. Ja sam upotrijebila Gochujang – korejsku čili pastu jer sam to imala pri ruci. Vi slobodno umjesto toga stavite ili Srirachu, ili koji drugi ljuti umak po vlastitom izboru.

SASTOJCI:

(Za 4 porcije / 8,45 kn po porciji / 33,79kn za sve)

Za meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žlica soja sosa (1,00 kn)

1 žličica ribljeg umaka (1,00 kn)

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

Dobar prstohvat soli (0,01 kn)

Za umak:

¼ šalice bijelog vina (3,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,03 kn)

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

1 žličica kukuruznog škroba (0,15 kn)

Za wok:

6 češnjeva češnjaka (1,50 kn)

Vrećica od 450 g smrznutih zelenih mahuna, odmrznuta (7,50 kn)

6 žlica suncokretovog ulja (0,60 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Narežite svinjetinu na tanke trakice i pomiješajte sa soja sosom, ribljim umakom, Gochujangom (ili kojim drugim ljutim umakom po izboru) i soli, pa ostavite da miruje desetak minuta. Dok meso odmara, u maloj zdjelici smućkajte umak tako da miješatesve sastojke dok se šećer i kukuruzni škrob skroz ne otope. Sitno nasjeckajte češnjak i u još jednoj posudi pomiješajte sa odmrznutim mahunama.

Stavite wok na par minuta jaku vatru da se dobro zagrije. Dodajte 2 žlice suncokretovog ulja i pola mesa. Kuhajte par minuta dok meso ne bude skroz gotovo i lagano se ne zahrska. Maknite meso iz woka, po potrebi dodajte još malo ulja te ponovite sa ostatkom svinjetine.

Kada je svo meso gotovo maknite ga iz woka i stavite na stranu. Dodajtepreostalo suncokretovo ulje u wok i ubacite miks mahuna i češnjaka. Kuhajte koju minutu, dok sve ne počne dobro krčkati i mirišati, ali mahune još uvijek imaju nešto hrskave teksture. Dolijte unutra mješavinu umaka te kratko kuhajte dok se umak ne zgusne, a alkohol ne ispari iz vina. Ubacite natrag svinejtinu, pokapajte sezamovim uljem, dobro sve još jednom promiješajte i poslužite preko kuhane riže.

Spicy Soy Glazed Green Beans and Pork / Mahune i svinjetina u pikantnom umaku

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

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I’m about five years late to the quinoa bandwagon. To be honest, I wouldn’t even be sitting on the bandwagon if it weren’t for a very sweet co-worker ❤ who gave me a bunch of quinoa to finally give it a try. So with this in mind, expect a kale chips recipe on this blog in about two to three years.

I’ve been reading about the almighty quinoa all the time, but it’s pretty pricey over here and I had no idea what to expect taste-wise, so I could never really justify the splurge. But now that I’ve actually tried it, I am pretty hooked. And since a little goes a long way, the price factor will level out and quinoa recipes will still be quite affordable. Therefore, expect to see some more of those around this blog.

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INGREDIENTS:

(Yields 6 servings / 0.87 EUR per serving / 5.23 EUR for all)

4 tbsp sunflower seed oil (0.05 EUR)

2 onions (0.13 EUR)

6 garlic cloves (0.20 EUR)

1 tsp garlic powder (0.01 EUR)

1 and ½ tsp salt (0.03 EUR)

½ tsp dried chili flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

3 carrots (0.30 EUR)

1 cup uncooked quinoa (2.00 EUR)

2 cups precooked black beans (0.53 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

2 tbsp dried parsley (0.13 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup tomato puree (0.27 EUR)

1 and ½ cups water (–)

2 cups frozen leaf spinach (0.53 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Wash quinoa in a fine mesh colander under running water. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Add in fresh garlic and garlic powder, salt, chili, black pepper, coriander, smoked and Hungarian paprika, basil and bay leaf and stir just for a minute, so the spices release their flavors. Then throw in carrots, quinoa, black beans, ajvar, parsley, diced tomatoes, tomato puree and water, give a good stir and bring to a boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 20 minutes. Stir occasionally and add in a splash of water if needed. Once the quinoa is cooked, remove from heat and stir in the frozen spinach. Leave covered for another 5-10 minutes until the spinach is thawed and cooked through from residual heat. Serve warm. This stew reheats great and will keep refrigerated for up to five days.

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Recimo da sam oko pet godina zakasnila na cijeli kvinoja party. Istini za volju, ne bi ni bila na partyju da mi jako draga kolegica ❤ nije poklonila hrpu kvinoje da ju napokon isprobam. Imajući ovo na umu, očekujte recept za čips od kelja na ovom blogu za jedno dvije do tri godine.

O čudesnoj kvinoji sam stalno čitala, ali pošto je ovdje prilično skupa, a nisam znala što očekivati po pitanju okusa, nekako sam bila nesklona eksperimentiranju i investiciji. Ali sada kada sam kvinoju napokon i probala, mogu reći da sam se i navukla. A pošto se mala količina stvarno može dosta rastegnuti, nekako će se i cjenovno sve izjednačiti pa mislim da će i recepti biti skroz pristupačni. Tako da očekujte još recepata sa kvinojom na ovom blogu.

SASTOJCI:

(Za 6 porcija / 6,46 kn po porciji / 38,77 kn za sve)

4 žlice suncokretovog ulja (0,40 kn)

2 luka (1,00 kn)

6 češnjeva češnjaka (1,50 kn)

1 i ½ žličica soli (0,02 kn)

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

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

1 žličica mljevenog korijandera (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

3 mrkve (2,25 kn)

1 šalica sirove kvinoje (15,00 kn)

2 šalice kuhanog crnog graha (4,00 kn)

2 žlice ajvara (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 i ½ šalica vode (–)

2 šalice smrznutog špinata u listovima (4,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. U mrežastoj cjediljci dobro isperite kvinoju pod mlazom vode. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, češnjak u prahu, sol, čili, papar, korijander, dimljenu i slatku papriku, bosiljak i lovorov list, te promiješajte i kuhajte samo minutu da začini zamiriše. Sada dodajte mrkvu, kvinoju, grah, ajvar, peršin, sjeckanu i pasiranu rajčicu te vodu, dobro promiješajte i pustite da zavrije.

Čim varivo zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 20 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kada je kvinoja skroz kuhana maknite sve s vatre i umiješajte smrznuti špinat. Poklopite i ostavite da miruje još 5-10 minuta dok se špinat ne odmrzne i ne skuha od topline u loncu. Poslužite toplo. Ovo se varivo super podgrijava, a u hladnjaku će držati do pet dana.

Thick Quinoa, Bean and Veggie Stew (vegan) / Gusto varivo od kvinoje, graha i povrća (vegansko)

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

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

Fried rice is one of my favorite dishes because it’s very quick and versatile. It’s a fabulous way to use up some odds and ends you have rolling around your fridge. Also, it’s sooo tasty. I could eat fried rice pretty much every day and never get tire of it.

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INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.33 EUR for all)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp warm water (–)

1 tbsp honey (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp apple cider vinegar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

For the stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

1 small onion (0.07 EUR)

2 big oyster mushrooms (0.27 EUR)

4 Portobello mushrooms (0.53 EUR)

1 red bell pepper (0.53 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.20 EUR)

2 tbsp sesame seeds (0.13 EUR)

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METHOD:

First make the sauce by whisking together all of the ingredients until it’s all well incorporated and dissolved. Set aside. Wash, peel and finely dice all the veggies and mushrooms. In a small bowl whisk the eggs.

Add two tablespoons of sunflower seed oil to a wok or a pan on high heat and saute onion for a few minutes, until slightly translucent. Add in oyster mushrooms, cook briefly and then add in the Portobello mushrooms. After a minute or two dump in bell pepper and minced garlic. Stir-fry for a couple of minutes before adding in carrots. Once it all cooks down, push everything to one side, scraping the bottom of the pan clean.

Pour the remaining two tablespoons of oil to the free pan bottom, then add in whisked eggs to the oil. Cook the eggs for a minute or two, gently folding them over with a spatula until they are done. Stir everything together and add in the rice. Allow to reheat and slightly crisp up for a few minutes before pouring the sauce over everything. Give a good stir and serve immediately, sprinkled with sesame seeds.

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Pržena riža mi je jedno od omiljenih jela jer je jako brza za spremiti i vrlo prilagodljiva. Ujedno je i super za iskoristiti sve ostatke koji vam se kotrljaju po frižideru. A da ne spominjem činjenicu koliko je samo fina. Što se mene tiče, prženu rižu mogu jesti svaki dan i nikada mi neće dosaditi.

SASTOJCI:

(Za 2 porcije / 12,48 kn po porciji / 24,95 kn za sve)

Za umak:

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

1 žlica tople vode (–)

1 žlica meda (1,00 kn)

2 žlice sojinog umaka (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica jabučnog octa (0,03 kn)

½ žličice kukuruznog škroba (0,02 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

1 mali luk (0,50 kn)

2 velike bukovače (2,00 kn)

4 šampinjona (4,00 kn)

1 crvena paprika (4,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane hladne riže (1,50 kn)

2 žlice sezama (1,00 kn)

PRIPREMA:

Prvo spremite umak tako da u maloj posudi dobro izmiješate sve sastojke dok se sve ne rastopi i sjedini. Stavite na stranu. Operite, ogulite i fino nasjeckajte svo povrće i gljive. U maloj zdjelici razmutite jaja.

Dvije žlice suncokreovog ulja dodajte u wok ili tavu, pa na jakoj vatri kratko prodinstajte luk dok ne postane staklast. Ubacite bukovače, kratko kuhajte, te dodajte i šampinjone. Nakon minutu-dvije dodajte papriku i sjeckani češnjak. Kuhajte uz miješanje nekoliko minuta prije nego što ubacite i mrkvu. Kada se sve kratko prokuha, pogurajte svo povrće i gljive na jednu stranu tave i dobro postružite sve sa dna.

Preostale dvije žlice ulja dodajte na prazni dio tave pa direktno na ulje ulijte razmućena jaja. Minutu-dvije kuhajte jaja, s time da ih špatulom nježno preklapajte sve dok ne budu gotova. Sada sve promiješajte te dodajte rižu. Pustite koju minutu da se riža ugrije i da se blago zahrska prije nego što sve zalijete pripremljenim umakom. Još jednom dobro promiješajte i odmah poslužite, posipano sezamom.

Mushroom and Veggie Fried Rice (vegetarian) / Pržena riža sa gljivama i povrćem (vegetarijanska)

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

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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)

Vegan ”Meat” Sauce / Veganski ”mesni” umak

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This sauce is super tasty and very easy and convenient to make. Therefore, ideal for lazy people like me. 😀 It also fooled a bunch of omnivores into thinking they were having something meaty, so it might be a great option for someone who is transitioning into vegan lifestyle.

Everything in this sauce is finely diced, but don’t be fooled. I used a food processor to do all the work for me. Just keep all of the ingredients separated once you process them, as you’re going to keep adding them to the sauce gradually.

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INGREDIENTS:

(Yields 6 servings / 0.91 EUR per serving / 5.44 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

4 carrots (0.40 EUR)

½ cup white wine (0.67 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups tomato puree (0.53 EUR)

½ cup water (–)

2 cups frozen peas (0.80 EUR)

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METHOD:

Wash, peel and run all veggies and mushrooms in a food processor to shred.Keep all of the ingredients separated. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in vegan butter, then gradually add in the mushrooms and briefly cook until their bulk reduces. Add fresh garlic, garlic powder, bay leaf, Hungarian and smoked paprika, basil,black pepper and salt.Stir and cook for about a minute so the spices release their aromas, then stir in the carrots. Let those cook to slightly caramelize before pouring in white wine. Cook for about five minutes until the alcohol evaporates. Add parsley, pour in tomato puree and water, then bring to a boil.

Once boiling, reduce heat to low and simmer with a lid cracked open for 30 minutes. Stir occasionally and if needed, add in a splash more of water. After 30 minutes add in frozen peas and cook for additional 5-10 minutes until peas are done. This sauce freezes and reheats great and will go awesome with pasta, rice, gnocchi or mashed potatoes.

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Ovaj je umak jako ukusan, a veoma jednostavan za skuhati. Stoga je idealan za lijene ljude kao što sam ja. 😀 Također je i uspješno zavarao nekoliko svejeda da misle da jedu nešto mesno, pa bi bio dobra opcija i za nekoga tko prelazi na vegansku hranu.

Sve u umaku je fino nasjeckalo, ali nedajte se zavarati. Za sav posao zaslužan je moj multipraktik. Samo držite sve sastojke razdvojene nakon što ih usnitnite, jer ćete ih u umak dodavati postepeno.

SASTOJCI:

(Za 6 porcija / 6,78 kn po porciji / 40,66 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

1 žličica soli (0,01 kn)

4 mrkve (3,00 kn)

½ šalice bijelog vina (5,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

½ šalice vode (–)

2 šalice smrznutog graška (6,00 kn)

PRIPREMA:

Operite, ogulite, te usnitnite svo povrće i gljive u multipraktiku. Sve sastojke držite odvojenima. Stavite ulje u veliki lunac, pa na jakoj vatri par minuta dinstajte luk dok ne postane staklast. Dodajte maslac, pa postepeno dodajte gljive i kratko ih prokuhajte da im se smanji volumen. Sada ubacite svježi češnjak i onaj u prahu, kao i lovor, slatku i dimljenu papriku, bosiljak, papar i sol. Promiješajte i kuhajte minutu da začini otpuste svoje arome, pa umiješajte mrkvu. Pustite da se sve blago karamelizira prije nego podlijete vinom. Kuhajte oko pet minuta da alkohol ispari, a onda dodajte peršin, pasiranu rajčicu i vodu te pustite da zavrije.

Kada sve zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Nakon 30 minuta dodajte smrznuti grašak, te kuhajte još 5-10 minuta dok grašak ne bude gotov. Ovaj se umak super podgrijava i smrzava, a odlično paše uz tjesteninu, rižu, njoke ili pire krumpir.

Vegan ”Meat” Sauce / Veganski ”mesni” umak