budget cooking

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

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Oatmeal is my most common and most beloved breakfast choice, so I’m constantly looking for ways to make things interesting and diverse. The recipe below yields a big batch and reheats great, which is just what I like as it means I have breakfast situation sorted out for the whole week.

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INGREDIENTS:

(Yields 6 servings / 0.29 EUR per serving / 1.74 EUR for all)

1 banana (0.27 EUR)

¼ cup sunflower seed oil (0.05 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sugar, divided (0.04 EUR)

1 tbsp ground cinnamon (0.13 EUR)

1 tsp ground ginger (0.07 EUR)

Pinch of salt (0.01 EUR)

1 ½ cup warm water (–)

2 cups instant oats (0.27 EUR)

½ cup raisins (0.40 EUR)

2 apples, peeled and cubed (0.40 EUR)

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METHOD:

Preheat oven to 180°C. Mash up the banana, then whisk together with oil, ground flax seed, 2 tablespoons of sugar, cinnamon, ginger, salt and water. Add in the oats and stir until combined, adding a splash more of water if necessary. Fold in raisins and apples, then transfer the batter in a baking pan. Sprinkle with remaining tablespoon of sugar and bake for 45 minutes, until crispy and slightly browned. Serve warm, on its own or with a splash of milk.

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Zobena je kaša za mene najčešći i najdraži izbor doručka, pa stalno tražim načine kako da stvari budu zanimljive i raznovrsne. Ovaj recept daje veću količinu koja se super podgrijava, a to je baš ono što meni odgovara jer znači da imam riješene doručke za cijeli tjedan.

SASTOJCI:

(Za 6 porcija / 2,16 kn po porciji / 12,96 kn za sve)

1 banana (2,00 kn)

¼ šalice suncokretovog ulja (0,40 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice šećera, podijeljene (0,30 kn)

1 žlica mljevenog cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

Prstohvat soli (0,01 kn)

1 ½ šalica tople vode (–)

2 šalice sitnih zobenih pahuljica (2,00 kn)

½ šalice grožđica (3,00 kn)

2 jabuke, oguljene i narezane na kockice (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Izgnječite bananu i razmutite sa uljem, lanom, 2 žlice šećera, cimetom, đumbirom, soli i vodom. U to umiješajte zobene pahuljice, a po potrebi dodajte još mrvicu vode. Na kraju umiješajte grožđice i narezane jabuke, pa raširite smjesu po posudi za pečenje. Posipajte sa preostalom žlicom šećera i pecite 45 minuta, dok se sve ne zahrska i malo posmeđi. Poslužite toplo, samo za sebe, ili sa mrvicom mlijeka.

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Potato Halves with Bacon / Krumpirove pole sa špekom

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I’ve been craving something savory, crispy and smoky and these potato halves were just the thing. They’re inexpensive, super simple to make and require only a few ingredients, all of which we had at home.

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INGREDIENTS:

(Yields 2 servings / 0.42 EUR per serving / 0.84 EUR for all)

5-6 potatoes (0.40 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Small piece of bacon (0.40 EUR)

METHOD:

Preheat oven to 200°C. Give potatoes a good scrub and cut them in half. Arrange potatoes in a baking dish with skins facing down and sprinkle with salt and pepper. Bake potatoes for about 45 minutes, until slightly crispy and deep golden-brown. Cut the bacon in small pieces and arrange on top of potatoes. Finish baking potatoes for another 15 minutes, until bacon is nice and crispy. Serve with a big crunchy salad and a dollop of sour cream.

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Baš mi se jako jelo nešto slano, hrskavo i sa aromom dima, a ove krumpirove pole su bile baš prava stvar. Ovo jelo je jeftino, skroz jednostavno za napraviti i uključuje samo par sastojaka, a koje smo sve ionako već imali doma.

SASTOJCI:

(Za 2 porcije / 3,13 kn po porciji / 6,26 kn za sve)

5-6 krumpira (3,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Mali komadić špeka (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Dobro oribajte i raspolovite krumpire. Poslažite krumpire po posudi za pečenje, sa ljuskom okrenutom prema dolje, te posipajte sa soli i paprom. Pecite krumpire oko 45 minuta, dok se ne zahrskaju i ne budu zlatno-smeđi. Narežite špek na male komadiće i poslažite po krumpirima, pa pecite još 15 minuta da se špek zahrska. Poslužite sa velikom salatom i žlicom kiselog vrhnja.

Potato Halves with Bacon / Krumpirove pole sa špekom

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

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I’ve been in a mood for a hearty bean stew for a while and decided to add in some lentils for a good dose of creaminess. This recipe yields a huge bulk, which is more than fine by me, because it means I have lunch sorted out for a while. While it does take some time for dried beans to cook, the actual work involved here is minimal, so it’s definitely worth to put in the extra effort to be more cost-effective.

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INGREDIENTS:

(Yields 8 servings / 0.66 EUR per serving / 5.30 EUR for all)

2 cups dried beans (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 chili peppers (0.40 EUR)

4 large carrots (0.40 EUR)

1 can peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

Pinch red pepper flakes (0.03 EUR)

6 cups water (–)

Bunch of fresh parsley (0.27 EUR)

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METHOD:

Pick through, wash and soak the beans in cold water the night before. The following day drain the beans, cover with fresh water and simmer until the beans are cooked through. Rinse once more, drain and set aside.

Wash, peel and chop up all the veggies. Rinse and drain lentils and set aside. Saute onion on oil in a large pot for a few minutes, on high heat, until softened and slightly translucent. Add in minced garlic, finely chopped chili peppers and diced carrots and cook briefly to get the flavours going. Dump in canned tomatoes and crush them with your spatula. Now add in the cooked beans, lentils, bay leaf, paprika, salt, pepper and red pepper flakes, cover with water and bring to a boil. Reduce heat and simmer for about 30 minutes, until thickened and the lentils are cooked through. Remove from heat, stir in chopped parsley and taste to adjust seasoning. This freezes and reheats great, so you have lunch situations sorted out for a while.

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Već mi se neko vrijeme jede neko fino varivo od graha, a u ovo sam odlučila ubaciti i leću za ekstra kremastu teksturu. Ovaj recept daje ogromnu količinu, ali meni to sasvim odgovara jer onda imam riješen ručak za neko vrijeme. Usprkos tome što suhom grahu treba vremena da se skuha, stvaran posao je u tom dijelu minimalan. Tako da mislim da se definitivno isplati uložiti malo više truda i tako proći jeftinije.

SASTOJCI:

(Za 8 porcija / 4,96 kn po porciji / 39,64 kn za sve)

2 šalice suhog graha (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 čili papričice (3,00 kn)

4 velike mrkve (3,00 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,12 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

6 šalica vode (–)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Većer prije proberite i operite grah, te ga ostavite namočenog u hladnoj vodi. Sljedećeg dana ocijedite grah, pokrijte svježom vodom i stavite kuhati. Skuhani grah isperite, ocijedite i stavite na stranu.

Operite, ogulite i nasjeckajte svo povrće. Isperite leću i sstavite na stranu. U velikom loncu na jakoj vatri prodinstajte luk na ulju par minuta, dok ne bude staklast i mekan. Ubacite sjeckani češnjak, čili i mrkve, pa kratko prokuhajte da se aktiviraju arome. Dodajte pelate pa ih izgnječite špatulom. Sada u lonac ubacite kuhani grah, leću, lovorov list, slatku papriku, sol, papar, čili pahuljice i zalijte sve vodom. Pustite neka zavrije, a onda smanjite vatru i krčkajte oko 30 minuta, dok se varivo ne zgusne, a leća se ne skuha. Maknite s vatre, umiješajte sjeckani peršin, te kušajte i prilagodite začine. Ovo se super smrzava i podgrijava, tako da imate osiguran ručak za još neko vrijeme.

Bean and Lentil Stew (vegan) / Varivo od graha i leće (vegansko)

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

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If been meaning to try making a no-knead corn bread ever since I jumped on the whole no-knead wagon. I am very happy to report that this method works great and that bread is delicious. Of course, I had to dump in a handful of sunflower seeds too, but feel free to skip those if seeds aren’t your thing.

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INGREDIENTS:

(Yields 1 medium-sized loaf / 0.56 EUR)

For the dough:

1 ½ cup all-purpose flour (0.10 EUR)

1 ½ cup corn flour (0.17 EUR)

5 tbsp sunflower seeds (0.23 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ cup lukewarm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, sunflower seeds, yeast, salt and sugar. Pour water over the mixture, then stir with a spoon until everything is combined. Cover the bowl with a cling-foil and refrigerate overnight. The dough will become slightly 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 to 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.

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 another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Već neko vrijeme planiram napraviti i kukuruzni kruh koji se ne mijesi, a sa zadovoljstvom vam mogu reći da je eksperiment i više nego uspjeo, a hruh je jako fini. Naravno, morala sam ubaciti i pregršt suncokretovih sjemenki, ali vi ih slobodno izbacite ako vam tako više odgovara.

SASTOJCI:

(Za 1 srednju štrucu / 4,16 kn)

Za tijesto:

1 ½ šalica glatkog brašna (0,75 kn)

1 ½ šalica kukuruznog brašna (1,25 kn)

5 žlica suncokretovih sjemenki (1,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 ½ šalica mlake vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, suncokretove sjemenke, kvasac, sol i šećer. Prelijte preko svega mlaku vodu i dobro promiješajte da se sjedini. Pokrijte zdjelu prozirnom folijom i stavite u hladnjak preko noći. 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.

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

Falafel Burgers / Falafel burgeri

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Usually I’m too lazy to cook dried beans, so I generally never stock up on them. Which I know is pretty stupid, because cooking dry beans is the easiest thing in the world. You soak them overnight, turn the stove on, simmer for a while and there you have it – cooked beans.

But then I found some dried chickpeas on sale and that motivated me to actually cook them up on my own this time, instead of resorting to cans. And it thrilled me to later see how cheap a cup of such cooked chickpeas actually is. I’d love to say that I am never going back to canned, but that would probably be a lie. However, I will try to utilize dried beans more in my life.

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INGREDIENTS:

(Yields 8 burgers / 0.18 EUR per burger / 1.40 EUR for all)

2 cups precooked chickpeas (0.40 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot, grated (0.10 EUR)

1 egg (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

3 tbsp olive oil (0.13 EUR)

½ cup breadcrumbs (0.07 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Line a baking sheet with parchment paper and set aside. Add cooked chickpeas, onion, garlic, grated carrot, egg, salt, pepper, paprika, parsley and olive oil to food processor and blitz to desired consistency. Stir in breadcrumbs and sesame seeds, then form patties using your hands. I have a huge ice cream scoop which I use for scooping the mixture, so the patties turn out approximately the same size. Spread patties on a prepared baking sheet and bake for 30-40 minutes, until the edges start browning and they crisp up.

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Obično sam poprilično lijena kad je u pitanju kuhanje suhog graha i slanutka, pa ih niti ne držim doma u nekim većim količinama. Što znam da je skroz glupo, jer skuhati suhi grah ili slanutak najlakša je stvar na svijetu. Namočite ih večer prije, upalite štednjak, krčkate neko vrijeme i to je to – imate kuhani grah.

Pošto sam slučajno nabasala na suhi slanutak na rasprodaji, to me i motiviralo da ga ovaj puta i sama skuham, umjesto da uzmem onaj u konzervi. Kasnije me oduševila činjenica i koliko je zapravo jeftin takav kuhani slanutak. Voljela bih da mogu reći kako nikad više neću posegnuti za konzervom, ali to ne bi bila istina. No, u buduće ću se barem potruditi više koristiti suhe grahorice.

SASTOJCI:

(Za 8 burgera / 1,33 kn po burgeru / 10,60 kn za sve)

2 šalice kuhanog slanutka (3,00 kn)

1 veliuki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva, naribana (0,75 kn)

1 jaje (1,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

2 žlice sušenog peršina (1,00 kn)

3 žlice maslinovog ulja (1,00 kn)

½ šalice krušnih mrvica (0,50 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Dodajte kuhani slanutak, luk, češnjak, ribanu mrkvu, jaje, sol, papar, papriku, peršin i ulje u multipraktik, pa pulsirajte do željene gustoće. Umiješajte unutra krušne mrvice i sezam, pa rukama oblikujte smjesu u burgere. Ja imam veliku žlicu za sladoled koju koristim za grabljenje smjese, tako da mi burgeri ispadnu otprilike podjednake veličine. Raširite burgere po pripremljenom protvanu te pecite oko 30-40 minuta, dok im rubovi ne počnu tamnjeti i burgeri se ne zahrskaju.

Falafel Burgers / Falafel burgeri

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

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Whoever tells you that potatoes and dough can’t mix doesn’t know what the hell they are talking about it. It’s carbs on carbs! Of course they mix, and they mix quite well. Naturally, if you are on a low carb diet, avoid this like the plague. But everyone else should definitely indulge in this super simple, yet very tasty dish, at least occasionally.

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INGREDIENTS:

(Yields 10 rolls / 0.24 EUR per roll / 2.41 EUR for all)

4-5 medium sized potatoes (0.67 EUR)

2 large onions (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

¼ cup sunflower seed oil, divided (0.10 EUR)

10 sheets of phyllo pastry (1.33 EUR)

4 tbsp water (–)

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METHOD:

Preheat the oven to 175°C. Grease a large baking tray, or two smaller ones, with a bit of oil and set aside. I prefer dividing these rolls between two trays, so I can bake one right away and freeze the other one for later.

Peel and finely dice potatoes and onions, then toss with salt, pepper, paprika and a tablespoon of oil. Add about three tablespoons of filling to each phyllo sheet, sprinkle the sheet with about a teaspoon of oil and roll up. Repeat until all the filling and phyllo sheets are used up, but reserve a teaspoon of oil for later. Arrange the rolled phyllo in prepared baking tray. At this point you can freeze the rolls for later, but otherwise bake them for 45 minutes, until crispy and golden.

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After 45 minutes remove the rolls from the oven and taste a tiny bit to check the seasoning. Stir the remaining tablespoon of oil with water and if necessary add in any salt and pepper. Sprinkle the rolls with this mixture, cover the tray with aluminum foil and return to the oven for additional 15 minutes. Serve the rolls warm with some yogurt or a big crunchy salad. These also reheat great.

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Tko god vas proba uvjeriti da krumpiri i tijesto ne idu skupa nema pojma o čemu priča. To su ugljikohidrati sa ugljikohidratima i naravno da idu skupa. Razumljivo, ako ste na dijeti zaobiđite ovo u širokom luku. Ali svi ostali definitivno se trebaju s vremena na vrijeme počastiti sa ovim jako jednostavnim, a finim jelom.

SASTOJCI:

(Za 10 bureka / 1,80 kn po bureku / 18,01 kn za sve)

4-5 srednjih krumpira (5,00 kn)

2 velika luka (1,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

¼ šalice suncokretovog ulja, podijeljena (0,75 kn)

10 listova kora za savijače (10,00 kn)

4 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite jedan veliki ili dva manja protvana sa malo ulja i stavite na stranu. Ja radije podijelim bureke u dva protvana i jedan pečem odmah a drugi onda smrznem za kasnije.

Ogulite i narežite na kockice krumpir i luk, pa pomiješajte sa solju, paprom, paprikom i žlicom ulja. Na svaku koru dodajte oko 3 žlice nadjeva i poškropite ju sa još žličicom ulja, pa ju zarolajte. Ponavljajte dok ne potrošite sav nadjev i kore, a žličicu ulja sačuvajte za kasnije. Zamotane burekiće poslažite u pripremljeni protvan. Ako hoćete, sada možete dio smrznuti za kasnije, a ostatak pecite 45 minuta, dok tijesto ne dobije lijepu zlatno-smeđu boju.

Nakon 45 minuta izvadite pitu iz pećnice i probajte komadić da provjerite začine. Preostalu žličicu ulja pomiješajte sa vodom i po potrebi dodajte još soli ili papra. Poškropite bureke sa ovom mješavinom, pokrijte protvan aluminijskom folijom, pa vratite u pećnicu na još 15 minuta. Pitu poslužite toplu sa jogurtom ili velikom hrskavom salatom, a super se i podgrijava.

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

Raspberry Muffins / Mafini sa malinama

Crunch Crunch Away, , , , 2 Comments

It just occurred to me that I haven’t posted a muffin recipe in a really long time. Obviously, that isn’t right because everyone loves a good muffin. These pack just the right combo of moist, chewy, sweet and sour.

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INGREDIENTS:

(Yields 12 muffins / 0.19 EUR per muffin / 2.33 EUR for all)

2 cups all-purpose flour (0.13 EUR)

2/3 cup sugar (0.07 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.40 EUR)

¼ cup butter, melted (0.53 EUR)

1 ½ cup frozen raspberries (0.67 EUR)

Oil or butter for greasing muffin tins (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease muffin tins if using metal ones, but skip this step for silicone moulds. Set aside. In a larger bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk together eggs, vanilla and yogurt, then stir in melted butter. Pour wet ingredients over dry ones and stir everything until just combined. Fold in frozen raspberries, then divide the batter between prepared muffin moulds. Bake for 25 minutes, until deep golden brown. Serve warm or at room temperature.

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Upravo mi je sinulo kako strašno dugo nisam objavila nikakav recept za mafine. Očito da to nije u redu, jer svi vole dobar mafin. A ovi imaju baš savršeni balans između sočnog, hrskavog, slatkog i kiselog.

SASTOJCI:

(Za 12 mafina / 1,44 kn po mafinu / 17,32 kn za sve)

2 šalice glatkog brašna (1,00 kn)

2/3 šalice šećera (0,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica jogurta (3,00 kn)

¼ šalice maslaca, rastopljenog (4,00 kn)

1 ½ šalica smrznutih malina (5,00 kn)

Ulje ili maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite metalni kalup za mafine, namastite ga, ali za silikonske kalupe preskočite ovaj korak. Stavite na stranu. U većoj posudi pomiješajte brašno, šećer, prašak za pecivo, sodu bikarbonu i sol. U manjoj posudi razmutite jaja sa vanilijom i jogurtom, pa umiješajte u to rastopljeni maslac. Prelijte mokre sastojke preko suhih i promiješajte da se sve sjedini. Nježno umiješajte smrznute maline i raspodijelite smjesu među kalupima za mafine. Pecite 25 minuta, dok mafini ne dobiju lijepu zlatno-smeđu boju. Mafine poslužite tople ili na sobnoj temperaturi.

Raspberry Muffins / Mafini sa malinama

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

Crunch Crunch Away, , , , , , 4 Comments

Hey, guys! I had a bunch of random leftovers in my fridge the other day, so I decided to whip up a really quick stir-fry.

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INGREDIENTS:

(Yields 2 servings / 1.26 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

Pinch red pepper flakes (0.03 EUR)

1 small onion (0.07 EUR)

Half a cup of precooked chicken chunks (0.67 EUR)

2 cups precooked rice (0.20 EUR)

1 egg (0.20 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp roasted sesame oil (0.07 EUR)

METHOD:

Wash, peel chop up peppers, garlic and onion. Whisk the egg in a small bowl. Place wok on high heat for a few minutes to thoroughly heat through. To a hot wok add 1 tablespoon of oil, chopped peppers, garlic and red pepper flakes and stir-fry for a couple of minutes. Then dump in the onion and precooked chicken chunks and stir-fry for another few minutes. Add in another tablespoon of oil and precooked rice, stir to combine and briefly cook.

Move everything to one side of the wok, add remaining tablespoon of oil to empty part of the wok bottom and pour whisked egg into oil. Briefly cook the egg, folding it with your spatula. Break the cooked egg into smaller chunks, pour soy sauce and sesame oil over rice and stir until everything is combined. Serve immediately.

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Pozdrav svima! Imala sam dosta nekakvih ostataka što su mi se povlačili po frižideru, pa sam odlučila na brzinu smutiti jedan stir-fry u woku.

SASTOJCI:

(Za 2 porcije / 9,40 kn po porciji / 18,80 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

1 mali luk (0,50 kn)

Pola šalice komadića kuhane ili pečene piletine (5,00 kn)

2 šalice kuhane riže (1,50 kn)

1 jaje (1,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i narežite paprike, češnjak i luk. Razmutite jaje u maloj zdjelici. Stavite wok na par minuta na jaku vatru da se dobro ugrije. U vrući wok dodajte jednu žlicu ulja i narezane paprike, češnjak i chili, pa pržite uz miješanje par minuta. Ubacite unutra luk i komadiće piletine pa kuhajte i miješajte još koju minutu. Dodajte još žlicu ulja, kuhanu rižu, dobro promiješajte i kratko kuhajte.

Pomaknite sve na jednu stranu woka, pa na prazni dio dna dodajte preostalu žlicu ulja. Izlijte razmućeno jaje na ulje i kratko ga pržite, s time da ga nježno preklapate špatulom. Gotovo jaje razlomite na manje komade, prelijte soja sos i sezamovo ulje preko riže i onda sve dobro promiješajte. Poslužite odmah.

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

No-Knead Rye Bread / Raženi kruh koji se ne mijesi

Crunch Crunch Away, , , 4 Comments

Ever since reading Bukowski’s Ham on Rye, I’ve had this insatiable urge to bake a rye bread. I finally got up my butt and bought a bag of rye flour. With the still lasting no-knead bread mania, there was never a moment of doubt regarding which technique I am to use. Plus, it’s been two months since my last bread recipe on this blog, which is inexcusable.

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INGREDIENTS:

(Yields 1 medium loaf / 0.85 EUR)

2 cups rye flour (0.27 EUR)

1 cup whole-wheat flour (0.10 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp pumpkin seeds (0.13 EUR)

3 tbsp sunflower seeds (0.20 EUR)

2 cups warm water (–)

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METHOD:

In a large bowl, whisk together flours, yeast, salt, sugar, flax seeds, pumpkin seeds and sunflower seeds. Pour warm water over the mixture and stir with a spoon until mostly uniform. Be warned that this dough will be very sticky and will appear to be quite uncooperative but don’t worry. Cover the bowl with cling foil and allow it to sit in a warm room for 4-5 hours to ferment. The dough will become slightly 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 just form it into a rough ball with a bench scraper. The dough will still be sticky and uncooperative, so don’t work yourself up by trying to fidget with it too much. Take a bowl similar in shape and size to 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, while the oven preheats.

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 another 10 minutes, so a nice crust can form. Transfer the bread on a rack to cool off completely before slicing into it.

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Od kada sam pročitala Ham on Rye od Bukowskog imam neopisivu potrebu ispaći raženi kruh. Napokon sam se i pokrenula i kupila paket raženog brašna. Sa mojom trenutnom manijom oko kruhova koji se ne mijese, uopće nije bilo upitno kakvu ću tehniku prvo isprobati. Također, prošla su već dva mjeseca od mojeg zadnjeg recepta za kruh, a to je jednostavno neoprostivo.

SASTOJCI:

(Za 1 srednju štrucu / 6,31 kn)

2 šalice raženog brašna (2,00 kn)

1 šalica integralnog brašna (0,75 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

3 žlice mljevenih sjemenski lana (0,75 kn)

3 žlice suncokretovih sjemenki (1,00 kn)

3 žlice bučinih sjemenki (1,50 kn)

2 šalice tople vode (–)

PRIPREMA:

U velikoj zdjeli pomiješajte brašna, kvasac, sol, šećer, lan, suncokretove i bućine sjemenke. Prelijte toplom vodom i dobro promiješajte žlicom da bude jednolično. Malo upozorenje: ovo će tijesto biti poprilično ljepljivo i neće baš surađivati sa vama, ali ne brinite. Pokrijte zdjelu prijanjajućom folijom i pustite da fermentira 4-5 sati 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 oblikujte u približnu kuglu. Tijesto će i dalje biti ljepljivo i nespremno za suradnju, pa si nemojte otežavati život tako da puno oko njega petljate. 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, 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 otklopite i pecite tako još 10 minuta da se uhvati lijepa korica. Preselite kruh na rešetku i pustite da se skroz ohladi prije nego ga krenete rezati.

No-Knead Rye Bread / Raženi kruh koji se ne mijesi

Peas and Carrot Risotto / Rižoto od graška i mrkve

Crunch Crunch Away, , , , , , , , 4 Comments

I have a really simple and tasty risotto for you guys. This dish reheats great, so you can cook up more to have weekday lunch situations sorted out. Also, you can easily go vegan here by replacing butter with coconut or olive oil. I had some white wine sitting around the fridge, so I added it in and it worked out great for that extra flavor.

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INGREDIENTS:

(Yields 4 servings / 0.65 EUR per serving / 2.58 EUR for all)

3 tbsp butter (0.40 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup frozen peas (0.40 EUR)

3 large carrots (0.30 EUR)

1 cup rice (0.33 EUR)

½ cup white wine (0.80 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 ½ – 2 cups water (–)

Bunch of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the vegetables, dice onion, mince garlic, grate the carrots on a box grater and chop up fresh parsley. Add butter to a pan on high heat and swirl it until the butter melts. Dump diced onion over melted butter and saute briefly, until translucent. Add in minced garlic, frozen peas and grated carrot, then stir well and cook for a few minutes.

Add uncooked rice to the vegetables, stir and cook for just a minute or two. This step ensures that the rice won’t stick while it’s cooking and helps it to better absorb the liquid and flavors. Pour white wine over everything, stir and allow the alcohol to evaporate, for a minute or two. Season with salt and pepper, reduce heat to medium and gradually add in water bit by bit, while stirring frequently. Wait until most of the liquid is absorbed before adding more.

Once the rice is thoroughly cooked, turn off the heat, taste and adjust seasoning. Stir in fresh parsley, cover the pot with a lid and allow it to sit covered for about 10 minutes. Serve warm. To bulk it up, add a fried egg on top or another source or protein of your choice.

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Imam za vas jedan jednostavan i fini recept za rižoto. Ovo se jelo super podgrijava, pa možete slobodno pripremiti više i imati riješen ručak za preko tjedna. Također, lako se može prilagoditi u vegansko, tako da maslac zamijenite sa kokosovim ili maslinovim ulje. U frižideru smo imali bijelog vina koje nam se povlačilo već neko vrijeme, pa sam i njega ubacila u rižoto, a što je super podignulo okus.

SASTOJCI:

(Za 4 porcije / 4,83 kn po porciji / 19,31 kn za sve)

3 žlice maslaca (3,00 kn)

1 veliki luk (0,75 kn)

3 češnja ćešnjaka (0,75 kn)

1 šalica smrznutog graška (3,00 kn)

3 velike mrkve (2,25 kn)

1 šalica riže (2,50 kn)

½ šalice bijelog vina (6,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 ½ – 2 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite i ogulite svo povrće. Nasjeckajte luk, češnjak i peršin, a mrkvu naribajte. Stavite maslac u lonac na jakoj vatri pa malo prodrmajte da se maslac otopi. Ubacite nasjeckani luk na rastopljeni maslac i kratko dinstajte dok ne postane staklast. Dodajte nasjeckani češnjak, smrznuti grašak i ribanu mrkvu, dobro promiješajte i kuhajte par minuta.

Ubacite u povrće sirovu rižu, promiješajte i kuhajte samo minutu-dvije. Ovaj korak pomaže da se riža kasnije ne lijepi i da bolje upije tekućinu i okuse. Zalijte sa bijelim vinom, promiješajte i kratko prokuhajte koju minutu da alkohol ispari. Začinite sa solju i paprom, smanjite vatru na srednje jaku i postepeno dodajte malo po malo vode, uz učestalo miješanje. Čekajte dok se većina tekućine ne iskuha prije nego dodajete još vode.

Kada je riža skroz kuhana, ugasite vatru, pa kušajte i prilagodite začine. Umiješajte sjeckani peršin, poklopite lonac i pustite da odstoji poklopljeno desetak minuta. Poslužite toplo. Za još zasitniji obrok, poslužite sa prženim jajetom ili nekim drugim proteinom po izboru.

Peas and Carrot Risotto / Rižoto od graška i mrkve