budget cooking

Cabbage Egg Salad / Salata od zelja i jaja

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Are you still tackling with leftover hard-boiled eggs from Easter? We sure are. And I’m fine with that, as eggs go with pretty much everything. They are also a very convenient mean of upgrading salads or side-dishes into full meals.

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INGREDIENTS:

(Yields 1 large serving / 1.21 EUR)

For the dressing:

2 tbsp sour cream (0.27 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the salad:

2 hard-boiled eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 cups thinly shredded cabbage (0.13 EUR)

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METHOD:

In a small bowl whisk together sour cream, mustard, olive oil, salt and pepper until emulsified. Chop up eggs and spring onions and toss with shredded cabbage. Pour dressing on top and stir until well combined. Serve chilled.

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Da li se još uvijek borite sa ostacima kuhanih jaja od Uskrsa? Mi da. I nemam sa time previše problema jer jaja idu manje-više uz sve. Također su super način da se salata ili prilog apgrejdaju u kompletni obrok.

SASTOJCI:

(Za 1 izdašnu porciju / 9,02 kn)

Za dresing:

2 žlice kiselog vrhnja (2,00 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za salatu:

2 tvrdo kuhana jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 šalice tanko naribanog kupusa (1,00 kn)

PRIPREMA:

U maloj zdjelici razmutite skupa kiselo vrhnje, senf, maslinovo ulje, sol i papar dok ne dobijete emulziju. Narežite jaja i mladi luk i pomiješajte sa ribanim zeljem. Sve zalijte dresingom i dobro promiješajte da se sjedini. Poslužite ohlađeno.

Cabbage Egg Salad / Salata od zelja i jaja

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

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

This stew is da bomb! It is super easy to make, cheap, very filling and dang tasty. I had this after a one hour run on the weekend and have instantly been brought back to life.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.20 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

½ cup raw and hulled peanuts (1.00 EUR)

2 cups of precooked lentils (0.53 EUR)

3 tbsp peanut butter (0.60 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For serving:

4 cups cooked rice (0.27 EUR)

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METHOD:

Wash, peel and finely chop up onion and carrots. Add oil to the pot on high heat and saute onion for a few minutes, until softened and slightly translucent. Dump in carrots and red pepper flakes, then stir and cook for a few minutes so the aromas can develop. Add in the peanuts and allow them to slightly brown. Now stir in lentils, peanut butter, water, salt and pepper and let it all simmer for about ten minutes, while stirring occasionally. Taste and adjust seasoning and serve over cooked rice. This reheats great, so you know what to do with the leftovers.

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Ovo varivo je bomba! Jako je jednostavno za napraviti, jeftino, zasitno i prefino. Ovo sam proždrla nakon jednosatnog vikend trčanja i odmah me vratilo u život.

SASTOJCI:

(Za 4 porcije / 5,18 kn po porciji / 20,71 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (1,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ šalice sirovog oljuštenog kikirikija (7,50 kn)

2 šalice kuhane leće (4,00 kn)

3 šlice kikiriki maslaca (4,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za posluživanje:

4 šalice kuhane riže (2,00 kn)

PRIPREMA:

Operite, ogulite i fino narežite luk i mrkve. Stavite ulje u lonac na jaku vatru pa prodinstajte luk par minuta, dok ne omekša i ne postane staklast. Ubacite mrkvu i čili, promiješajte i kuhajte par minuta da se okusi razviju. Dodajte kikiriki i kratko kuhajte dok lagano ne potamni. Sada umiješajte leću, kikiriki maslac, vodu, sol i papar i pustite da se krčka desetak minuta, uz povremeno miješanje. Kušajte i prilagodite začine te poslužite preko kuhane riže. Ovo se super podgrijava, tako da znate što vam je činiti sa ostacima.

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

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I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

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

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Whole-Wheat Banana Bread and Muffins (big batch) / Kruh i mafini od banane i integralnog brašna (veća količina)

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I went on a baking rampage during the weekend and made a double batch of banana bread batter. Part went into a classic loaf, but a portion got baked into muffins. I wanted to have breakfast prepped for the upcoming week, so hence all the baking. This bread also freezes great, so it’s worthwhile baking some more while you are on the go. Just let it thaw in the fridge the night before.

I actually hunted down the wonky bananas for this bread in our local store, as those make the beast banana bread. They usually sell the spotty bananas for cheaper than the pretty, fresh ones, so this recipe was a double win. I used soy milk here as I am cutting down on dairy because of my allergies, but feel free to substitute with whichever milk you prefer. On the other hand, you can also switch up butter for coconut or vegetable oil, to go completely dairy-free.

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INGREDIENTS:

(Yields 1 loaf and 8 muffins / 6.53 EUR)

For the batter:

6 spotty, sad-looking bananas (0.67 EUR)

4 eggs (0.80 EUR)

2 tsp pure vanilla extract (0.05 EUR)

1 cup soy milk (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

4 cups whole-wheat flour (0.40 EUR)

4 tbsp sugar (0.03 EUR)

2 tsp baking powder (0.03 EUR)

1 tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

½ cup ground flax seed (0.27 EUR)

½ cup millet (0.40 EUR)

1 cup raisins (0.80 EUR)

1 cup chocolate chunks (1.00 EUR)

1 cup crushed walnuts (1.00 EUR)

Additional:

Butter for greasing the loaf pan and muffin tins (0.13 EUR)

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METHOD:

Preheat oven to 175°C. If using tin molds and pan grease them all and line the loaf pan with parchment paper. Skip this step for silicone molds.

In a large bowl, mash the bananas with a potato masher. Whisk in eggs, vanilla and soy milk and finally stir in the melted butter. Add in flour, sugar, baking powder, baking soda, salt, flax seeds and millet then stir everything until just combined. Fold in raisins, chocolate and walnuts. Distribute the batter between muffin tins and pour remaining batter into loaf pan. Bake muffins for about 25-30 minutes and bread for 55 minutes, up to 1 hour, until skewer inserted in center comes out generally clean (a crumb or two is still okay). Allow everything to come to room temperature before removing from the tins and serving.

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Malo sam se razmahala sa pečenjem preko vikenda i napravila dvostruku količinu smjese za banana bread. Dio sam ispekla u klasični kruh, a dio ubacila u kalupe za mafine. Htjela sam si osigurati doručak za cijeli tjedan, pa sam zato napekla toliku količinu. Ovaj se kruh također i super smrzava, pa se definitivno isplati napraviti više kada već pečete. Samo ga večer prije ostavite da se odmrzne u frižideru.

Ja sam umiruće banane za kruh zapravo tražila po dućanima jer su one najbolje za banana bread. Takve banane obično budu dosta jeftinije nego one lijepe bez točkica, tako da je ovaj recept pobjeda na svim frontovima. Ovdje sam upotrijebila sojino mlijeko jer se trudim smanjiti unos mliječnih proizvoda radi alergija. Ali vi slobodno upotrijebite koje god mlijeko vam je pri ruci. S druge strane, maslac također možete zamijeniti sa kokosovim ili suncokretovim uljem kako bi ste skroz izbacili mliječne proizvode.

SASTOJCI:

(Za 1 kruh i 8 mafina / 48,83 kn)

Za smjesu:

6 pjegavih, otužnih banana (5,00 kn)

4 jaja (6,00 kn)

2 žličice ekstrakta od vanilije (0,40 kn)

1 šalica sojinog mlijeka (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

4 šalice integralnog brašna (3,00 kn)

4 žlice šećera (0,20 kn)

2 žličice praška za pecivo (0,20 kn)

1 žličica sode bikarbone (0,02 kn)

Dobar prstohvat soli (0,01 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice prosa (3,00 kn)

1 šalica grožđica (6,00 kn)

1 šalica komadića čokolade (7,50 kn)

1 šalica zdrobljenih oraha (7,50 kn)

Dodatno:

Maslac za namastiti kalupe (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ako koristite metalne kalupe za kruh i mafine, namastite ih, a kalup za kruh još obložite i papirom za pečenje. Preskočite ovaj korak za silikonske kalupe.

U velikoj zdjeli gnječilicom za krumpir izgnječite banane. Umutite u kašu od banana jaja, vaniliju i sojino mlijeko, pa na kraju umiješajte rastopljeni maslac. Dodajte brašno, šećer, prašak za pecivo, sodu bikarbonu, sol, lan i proso, te miješajte dok se sve ne sjedini. Lagano umiješajte grožđice, čokoladu i orahe, pa raspodijelite smjesu među kalupima za mafine te ostatak ulijte u kalup za kruh. Pecite mafine 25-30 minuta, a kruh od 55 minuta do 1 sat, sve dok testni štapić umetnut u sredinu kruha ne izađe čisti (mrvica-dvije su isto okej). Pustite da se sve ohladi na sobnu temperaturu prije nego izvadite iz kalupa i poslužite.

Whole-Wheat Banana Bread and Muffins (big batch) / Kruh i mafini od banane i integralnog brašna (veća količina)

Pork Goulash / Svinjski gulaš

Crunch Crunch Away, , , , , 4 Comments

I’ve been in a mood for a nice thick goulash for a while now and when I finally stumbled onto pork leg on sale, I was all set. I suggest using meat with a bit of fat in this recipe, as the fatty bits are going to cook off and in return leave the meat juicy and tender. I decided to cook store-bought gnocchi on the side, but you can totally make this with rice, mashed potatoes or pasta. Of course, whipping up your own gnocchi would be even better, but alas, I was a bit lazy for that venture.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

To prep the meat:

500 grams of pork leg or shoulder (2.00 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

For the goulash:

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

1 garlic bulb (0.27 EUR)

2 large carrots (0.20 EUR)

1 tin of peeled tomatoes (0.80 EUR)

2 small potatoes (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp smoked red paprika (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

2 cups water (–)

For gnocchi:

Water (–)

Pinch of salt (0.01 EUR)

500 grams of gnocchi (1.00 EUR)

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METHOD:

First prepare the meat by cutting it into cubes and tossing with salt and pepper. Set aside and let it rest for half an hour. While the meat rests wash, peel and dice all the vegetables. After 30 minutes, toss the meat with flour to coat evenly. Place a large heavy pot on high heat and add a tablespoon of oil to it, then quickly sear the cubed meat on all sides. Work in small batches, adding more oil as necessary. Remove all meat from the pot and set aside.

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Add remaining two tablespoons of oil to the same pot and saute onion for a few minutes until translucent. Toss in garlic and carrot and stir to cook briefly until softened. Dump in peeled tomatoes and crush them with a spatula. Return in the meat, add potatoes, salt, red pepper flakes, smoked and Hungarian paprika, parsley and bay leaf, cover everything with water and bring to a rolling boil. Reduce heat to medium-low and simmer with a lid cracked open for about an hour, until nicely thickened. The flour from searing the meat should be enough to thicken the goulash, but you can also simmer it with a lid off for a while if it appears too soupy. Taste and adjust seasoning.

While the goulash is coming along, cook the gnocchi in salted water as per packaging instructions. Drain and serve with goulash ladled on top and sprinkled with some finely grated hard cheese, if you are so inclined. This dish freezes and reheats great, so be sure to cook enough to have a bit reserved for later.

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Već sam dulje vrijeme raspoložena za fini gusti gulaš, a kada sam naletila i na svinjski but na sniženju, bacila sam se na kuhanje. Moj je prijedlog da ovdje upotrijebite mrvicu masnije meso. Masnoća će se s vremeno iskuhati, a samo meso ostati će sočno i mekano. Ja sam se kao prilog odlučila uzeti kupovne njoke, ali ovo možete svakako složiti sa rižom, pire krumpirom ili tjesteninom. Naravno, bilo bi još bolje da sam sama išla raditi njoke, ali sam za tu avanturu bila malo prelijena.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36,86 kn za sve)

Za prirediti meso:

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

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,13 kn)

2 žlice glatkog brašna (0,10 kn)

3 žlice suncokretovog ulja (0,30 kn)

Za gulaš:

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

1 glavica češnjaka (2,00 kn)

2 velike mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

2 mala krumpira (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice dimljene slatke paprike (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

2 šalice vode (–)

Za njoke:

Voda (–)

Prstohvat soli (0,01 kn)

500 grama njoka (7,50 kn)

PRIPREMA:

Prvo priredite meso tako da ga narežete na kockice i pomiješate sa solju i paprom. Ostavite da miruje oko pola sata. U međuvremenu operite, ogulite i narežite svo povrće. Nakon pola sata posipajte meso brašnom i promiješajte da se ravnomjerno obloži. Stavite veliki lonac na jaku vatru i na žlici ulja brzo popecite meso sa svih strana, samo da se ulovi korica. Napravite to u nekoliko manjih tura, a po potrebi dodajte još malo po malo ulja. Maknite svo meso iz lonca i stavite na stranu.

U isti lonac dodajte preostale dvije žlice ulja i prodinstajte luk par minuta dok ne postane staklast. Ubacite češnjak i mrkvu, promiješajte i kratko kuhajte da omekšaju. Dodajte pelate i izgnječite ih sa špatulom. Sada vratite u lonac meso, pa dodajte krumpire, sol, čili pahuljice, dimljenu i slatku papriku, peršin i lovorov list, te prekrijte sve sa vodom i pustite da zavrije. Smanjite vatru na srednje-nisku i krčkajte sa odškrinutim poklopcem oko jedan sat, dok se gulaš lijepo ne zgusne. Brašno od prženja mesa trebalo bi biti dovoljno da zgusne gulaš, no po potrebi završiti kuhanje i otklopljeno ako vam se čini da je prejušno. Kušajte i prilagodite začine.

Kad gulaš bude pri kraju skuhajte njoke u slanoj vodi prema uputama na pakiranju. Ocijedite i poslužite njoke prelivene sa gulašom i po želji posipane sa malo parmezana. Ovo se jelo super smrzava i podgrijava, pa skuhajte više da si možete malo spremiti i za kasnije.

Pork Goulash / Svinjski gulaš

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

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Not only is this tomato salsa quick and simple, it’s also super cheap. This is my go-to meal during the week when I am too zonked for some elaborate cooking, but saves me from resorting to takeout. You can totally throw in a veggie or two if you’d like, or some bacon, or canned tuna. But this dish is as amazing on its own, so there you go.

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INGREDIENTS:

(Yields 3 servings / EUR per serving / 2.68 EUR for all)

For spaghetti:

Water (–)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

300 grams of spaghetti; I used whole-wheat (0.80 EUR)

For the sauce:

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

¼ cup of finely grated hard cheese, like Parmigiano-Reggiano (0.53 EUR)

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METHOD:

Add olive oil and salt to a large pot of water and bring to a rolling boil. Throw in spaghetti and cook to al dente according to the instructions on the package. While spaghetti cook, peel and finely chop onion and garlic. Reserve about a cup of pasta water for later, drain and rinse spaghetti under cold running water to immediately stop cooking and set them aside.

Wipe the pot clean, return to high heat and saute onion on oil until slightly translucent. Dump in garlic and stir for a minute before adding in tomatoes. Crush the tomatoes with your spatula, season with salt, pepper and oregano and cook for about 10 minutes to thicken. Return spaghetti to the pot, stir to coat evenly and add a splash of reserved pasta water. Remove from heat and stir in grated cheese. Taste and adjust seasoning and, if necessary, dilute the sauce with a bit more of reserved pasta water. Serve immediately.

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Ova šalša je ne samo super brza i jednostavna za skuhati, ujedno je i jako jeftina. To mi je jedno od glavnih jela za ekspresno smutiti nakon posla, kada sam preumorna za neko komplicirano nakuhavanje, a svaki puta me spasi da ne pribjegnem naručivanju dostave. Možete slobodno ubaciti i neko povrće ili dva, ili malo špeka, ili konzervu tune. Ali ovo je jelo fantastično i samo za sebe, tako da recept slijedi u nastavku.

SASTOJCI:

(Za 3 porcije / 6,67 kn po porciji / 20,02 kn za sve)

Za špagete:

Voda (–)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

300 grama špageta; ja sam upotrijebila integralne (6,00 kn)

Za umak:

3 žlice maslinovog ulja (0,99 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 žličica sušenog origana (0,50 kn)

¼ šalice tvrdog fino ribanog sira, tipa Parmigiano-Reggiano (4,00 kn)

PRIPREMA:

Dodajte maslinovo ulje i sol u veliki lonac vode i pustite da zavrije. Ubacite špagete i skuhajte al dente prema uputama na pakiranju. Dok se špageti kuhaju ogulite i sitno nasjeckajte luk i češnjak. Sačuvajte oko šalicu vode od tjestenine za kasnije, pa procijedite i operite špagete pod hladnom tekućom vodom da se prestanu kuhati, te ih stavite na stranu.

Obrišite lonac u kojem ste kuhali špagete, vratite na jaku vatru i na ulju prodinstajte luk dok ne postane staklast. Ubacite češnjak i promiješajte minutu prije nego ubacite pelate. Špatulom izgnječite pelate na manje komadiće, začinite solju, paprom i origanom, te kuhajte desetak minuta da se zgusnu. Ubacite unutra skuhane špagete i dodajte malo sačuvane vode od kuhanja tjestenine. Maknite s vatre i umiješajte ribani sir. Kušajte i prilagodite začine, a prema potrebi dodajte još malo vode od tjestenine da razrijedite umak. Poslužite odmah.

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

Crunchy Mixed Greens with Mustardy Fish Sauce Dressing / Hrskava zelena salata sa dresingom od senfa i ribljeg umaka

Crunch Crunch Away, , , 1 Comment

The spring has kicked in here and things are in full bloom, with first shy greenery wrapping itself around the bare branches. This weather puts me in a mood for some lighter food, so here’s a delicious salad recipe for you to try out. The fish sauce and mustard combo definitely add that special something to it.

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INGREDIENTS:

(Yields 2 servings / 1.19 EUR per serving / 2.37 EUR for all)

For the salad:

Large handful of mixed greens; I used baby spinach, baby chard, arugula, bull’s blood and lamb’s lettuce mix (1.33 EUR)

1 large carrot (0.10 EUR)

4 spring onions (0.53 EUR)

For the dressing:

1 tsp mustard (0.03 EUR)

1 tbsp fish sauce (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp lemon juice (0.13 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

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METHOD:

Wash and pat dry all the veggies. Discard any suspicious bits and peel the carrot. Chop the onions and carrot into thin strips, roughly chop up the greens and then toss everything together. Whisk all the dressing ingredients in a small bowl until emulsified. Taste and adjust seasoning, then drizzle the dressing over your veggies. Serve immediately.

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Proljeće je ovdje u punom zamahu, a prvo sramežljivo zelenje počelo se pojavljivati na golim granama. Sa takvim mi se vremenom odma jede i laganija hrana, tako da vam evo jedan brzinski recept za finu salatu koji možete isprobati, a kombinacija ribljeg umaka i senfa tu dodaju mrvicu nečeg posebnog.

SASTOJCI:

(Za 2 porcije / 8,96 kn po porciji / 17,91 kn za sve)

Za salatu:

Veliki pregršt miješanog zelenja; ja sam upotrijebila miks baby špinata, baby blitve, rukole, bull’s blooda i matovilca (10,00 kn)

1 velika mrkva (0,75 kn)

4 mlada luka (4,00 kn)

Za dresing:

1 žličica senfa (0,25 kn)

1 žlica ribljeg umaka (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica limunovog soka (1,00 kn)

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

PRIPREMA:

Operite i kuhinjskom krpom lagano posušite povrće. Bacite sve sumnjive dijelove i ogulite mrkvu. Luk i mrkvu narežite na trakice, grubo narežite zelenje, pa sve to pomiješajte. Razmutite sve sastojke za dresing u maloj zdjelici dok ne dobijete emulziju. Kušajte i prilagodite začine, pa pokapajte dresing po povrću. Poslužite odmah.

Crunchy Mixed Greens with Mustardy Fish Sauce Dressing / Hrskava zelena salata sa dresingom od senfa i ribljeg umaka

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

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

Our local store had a sale of Asian food ingredients, so I decided to stock up and make a quick stir-fry. Initially I considered making something with rice, but since I scored some super cheap noodles, it was really a no-brainer.

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INGREDIENTS:

(Yields 4 servings / 0.98 EUR per serving / 3.92 EUR for all)

For stir-fry:

3 squares of ramen-type noodles (0.50 EUR)

5 tbsp sunflower seed oil, divided (0.07 EUR)

2 cups frozen peas (0.53 EUR)

2 carrots (0.13 EUR)

2 sweet red horn peppers (0.27 EUR)

1 chili pepper (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

5-6 shiitake mushrooms (0.80 EUR)

1 onion (0.07 EUR)

2 eggs (0.40 EUR)

For the sauce:

¼ cup soy sauce (0.53 EUR)

2 tbsp warm water (–)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

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METHOD:

You want to have everything prepared for when the cooking starts, as it’s going to go really fast. Cook the noodles to al dente according to their cooking instructions on the package. Wash noodles under cold running water to stop the cooking, drain and set aside. Wash, peel and chop all the vegetables and mushrooms. Whisk the eggs in a small bowl and set aside. Whisk the sauce ingredients in a separate bowl until sugar and corn starch are completely dissolved and sauce is emulsified.

Place wok on high heat and let it sit for a few minutes until it starts smoking. Add 2 tablespoons of oil and frozen peas, stir-frying for two to three minutes so the peas can thaw. Then add in carrots and horn peppers, stir-frying for a minute or two in between. Add another tablespoon of oil and throw in chopped chili, garlic and red pepper flakes to stir-fry for only half a minute, so that their flavors can develop. Just a small note here on the chili amount: my chili pepper and red pepper flakes were pretty mild and hence these amounts in this recipe. Be sure to taste everything though, before adding to your dish, unless you wanna burn a hole through your stomach. 😀

Proceed to add mushrooms and onion to the wok, while stir-frying for a minute or so in between. Then add in the noodles, stir everything well and push to one side of the wok to make room for cooking the eggs. Add remaining two tablespoons of oil to empty part of the wok bottom and pour in whisked eggs into the oil. Gently fold the eggs over with a spatula until cooked through, then pour sauce over noodles and veggies, give one final stir so the eggs break through and everything is coated in sauce. Turn off the heat and serve immediately.

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U Kauflandu je nedavno bila velika rasprodaja sastojaka za azijsku kuhinju, pa sam odlučila obnoviti svoje kućne zalihe. Prvotno sam planirala napraviti nešto sa rižom, ali sam naletila i na turbo jeftine rezance, tako da tu uopće više nije bilo dileme.

SASTOJCI:

(Za 4 porcije / 7,33 kn po porciji / 29,33 kn za sve)

Za wok:

3 kocke azijske tjestenine tipa ramen (3,75 kn)

5 žlica suncokretovog ulja, podijeljenih (0,50 kn)

2 šalice smrznutog graška (4,00 kn)

2 mrkve (1,00 kn)

2 crvene paprike roge (2,00 kn)

1 čili papričica (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

5-6 gljiva shii-taka (6,00 kn)

1 luk (0,50 kn)

2 jaja (3,00 kn)

Za umak:

¼ šalice soja sosa (4,00 kn)

2 žlice tople vode (–)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica šećera (0,02 kn)

½ žličice kukuruznog škroba (0,06 kn)

PRIPREMA:

Želite da vam svi sastojci budu spremni kada krenete sa kuhanjem, jer će sve ići jako brzo. Skuhajte tjesteninu al dente prema uputama na pakiranju. Operite rezance pod mlazom hladne vode kako bi se prestali kuhati, ocijedite i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće i gljive. Razmutite jaja u maloj zdjelici i stavite na stranu. U drugoj zdjelici razmutite sve sastojke za umak dok ne dobijete emulziju, a šećer i škrob su se skroz rastopili.

Stavite wok na jaku vatru i pustite ga par minuta da se dobro ugrije sve dok se ne počne dimiti. Dodajte u wok 2 žlice ulja i smrznuti grašak, pa kuhajte uz povremeno miješanje 2-3 minute dok se grašak ne odmrzne. Onda ubacite mrkve, pa nakon minutu-dvije i crvenu papriku, a sve uz povremeno miješanje. Dodajte još žlicu ulja u wok, pa na ulje bacite narezani čili, češnjak i sušeni čili pa pržite samo oko pola minute da se okusi razviju. Samo mala napomena ovdje što se tiče količine čilija: moje papričice i sušeni čili su bili dosta blagi, pa sam zato upotrijebila ovoliku količinu. Svakako sve probajte prije nego što ubacite u wok, osim ako si ne želite spaliti rupu u želucu. 😀

Nastavite kuhati tako da dodate gljive, pa nakon minutu-dvije luk, uz povremeno miješanje. Na kraju dodajte rezance, dobro izmiješajte i pomaknite sve na jednu stranu woka kako bi napravili mjesta za ispeći jaja. Dodajte preostale dve žlice ulja na prazan dio wok pa u to istresite razmućena jaja. Nježno špatulom presavijajte jaja dok se ne skuhaju i prelijte umak preko tjestenine i povrća. Dobro sve promiješajte za kraj, kako bi se jaja razbila na manje komadiće i sve obložilo umakom. Maknite s vatre i odma poslužite.

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Sweet No-Knead Bread / Slatki kruh koji se ne mijesi

Crunch Crunch Away, , , , , 2 Comments

This bread is super simple to make and tastes pretty much like a cake. It’s perfect for breakfast or with your coffee. I like it the best a little warm and with a thin spread of butter. Yum!

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INGREDIENTS:

(Yields 1 loaf / 1.11 EUR)

For the dough:

3 ½ cups plain all-purpose flour (0.23 EUR)

4 tbsp sugar (0.03 EUR)

4 tbsp ground flax seed (0.13 EUR)

½ tsp salt (0.01 EUR)

¼ tsp active dry yeast (0.03 EUR)

½ cup raisins (0.40 EUR)

2 cups warm water (–)

2 tbsp butter, melted (0.27 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a big bowl mix together flour, sugar, flax seeds, salt, yeast and raisins. Pour warm water and butter over the mixture and stir until combined. Cover the bowl with a cling-foil and leave in a warm room for about 4 hours to ferment. The dough will become bubbly and increase in size.

Once the dough ferments, place heavy oven-safe pot with its lid (I used cast iron) in the oven and set it all to preheat to 220°C, as you’re going to bake the bread in the pot. You’ll need about 30-40 minutes to get it all nice and toasty, so prepare the dough in the meantime. Turn the dough over on a well-floured work surface and fold it over a few times using a bench scraper. Take a bowl similar in shape and size of the pot you’ll use for baking, line with parchment paper and gently transfer the dough inside for final proofing. Cover with clean kitchen towel and allow it to rest for 30-40 minutes, all while the oven preheats.

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Once ready to bake, carefully transfer the dough together with parchment into a preheated heavy pot, cover and bake for 30 minutes. After 30 minutes remove the lid and finish baking uncovered for additional 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

My dough got super poofy, so a larger pot would definitely be useful and make the bread even bigger.

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Ovaj kruh je jako jednostavan za napraviti, a okusom je vrlo sličan kolaču. Savršen je za doručak ili uz šalicu kave. Meni je najdraži mrvicu ugrijan i tanko namazan maslacem. Mljac!

SASTOJCI:

(Za 1 štrucu / 8,31 kn)

Za tijesto:

3 ½ šalice glatkog brašna (1,75 kn)

4 žlice šećera (0,20 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

½ žličice soli (0,01 kn)

¼ žličice suhog kvasca (0,25 kn)

½ šalica grožđica (3,00 kn)

2 šalice tople vode (–)

2 žlice maslaca, rastopljenog (2,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašno, šećer, lan, sol, kvasac i grožđice. Prelijte preko svega toplu vodu i maslac, pa promiješajte da se sve sjedini. Pokrijte zdjelu prozirnom folijom i ostavite da fermentira oko 4 sata u toploj prostoriji. U tijestu će se napraviti mjehurići i ono će se napuhati.

Kada je tijesto isfermentiralo, stavite teški lonac sa poklopcem koji smije u pećnicu (ja sam uzela od lijevanog željeza), da se sve skupa zagrije na 220°C, pošto ćete u loncu peći kruh. Da se sve to dobro ugrije će vam trebati oko 30-40 minuta, pa u međuvremenu pripremite tijesto. Iskrenite tijesto na dobro pobrašnjenu radnu plohu pa ga strugalicom za tijesto presavinite nekoliko puta. Uzmite zdjelu koja je slične veličine i oblika onom loncu u kojem ćete peći kruh, obložite ju papirom za pečenje i u nju nježno preselite tijesto. Pokrijte sve čistom krpom i pustite da se tijesto još diže 30-40 minuta, sve dok se pećnica zagrijava.

Kada ste spremni za pečenje, pažljivo preselite tijesto skupa sa papirom za pečenje u zagrijani lonac i pecite poklopljeno 30 minuta. Nakon 30 minuta maknite poklopac i pecite otklopljeno još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

Meni se tijesto baš jako napuhalo, pa ne bi škodilo da sam za pečenje imala mrvicu veći lonac, pa bi mi kruh ispao još i veći.

Sweet No-Knead Bread / Slatki kruh koji se ne mijesi

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Crunch Crunch Away, , , , , , , 1 Comment

A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha