budget cooking

Lentil and Corn Stew / Varivo od leće i kukuruza

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I came up with this because I needed something to stuff into sort of tacos I was making but didn’t feel like waiting for 3 hours for beans to cook. Then I figured, why not just use lentils instead? I mean, it’s a legume and is done in 15 minutes. The outcome was just as hearty and tasty. Naturally, I felt like I’ve won at life. IMGP4409

INGREDIENTS:

(Yields 4 generous servings / 0.60 EUR per serving / 2.40 EUR for all)

1 tbsp olive oil (0.04 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.07 EUR)

4 garlic cloves (0.09 EUR)

1 cup lentils (0.40 EUR)

1 500 g box tomato puree (0.67 EUR)

1 bay leaf (0.01 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

1 can corn (0.80 EUR)

Handful of fresh parsley, finely chopped (0.13 EUR) IMGP4411

METHOD:

Finely dice onion, add with tablespoon of oil to a pot to saute on high for a few minutes, until softened. Add diced carrot and minced garlic and cook for two to three minutes. Meanwhile, pick through lentils and rinse well in a colander. Then stir in lentils together with onion and carrot and saute for just a minute. Pour over tomato puree, add bay leaf, paprika, salt and pepper and cook on medium high for fifteen minutes, until lentils are cooked through, stirring occasionally and adding a bit of water if necessary. When lentils are cooked, add in corn and parsley, stir well and serve. IMGP4412

 

Ovo sam jelo smislila jer mi je trebalo neki filer za tacose koje sam radila, a nije mi se dalo čekati 3 sata da se skuha grah. Onda mi je sinulo da umjesto graha upotrijebim leću. Zašto ne? Također je mahunarka, a gotova je za 15 minuta. Rezultat je bio jako zasitan i ukusan. Naravno, odma sam se osjećala kao da sam pobijedila u životu.

 

SASTOJCI:

(Za 4 izdašne porcije / 4,50 kn po porciji / 18,00 za sve)

1 žlica maslinovog ulja (0,33 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (0,50 kn)

4 češnja češnjaka (0,70 kn)

1 šalica leće (3,00 kn)

1 pakiranje od 500 g pasirane rajčice (5,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

1 limenka kukuruza (6,00 kn)

Pregršt svježeg peršina, sitno nasjeckanog (1,00 kn)

 

PRIPREMA:

Sitno nasjeckajte luk pa na jakoj vatri dinstajte na žlici ulja nekoliko minuta, dok ne omekša. Dodajte narezanu mrkvu i nasjeckani češnjak pa kuhajte dvije-tri minute. U međuvremenu, proberite leću, isperite u cjedilu pod mlazom vode i ubacite sa mrkvom i lukom na minutu. Onda umiješajte pasiranu rajčicu, lovorov list, papriku, sol i papar pa kuhajte na srednje jakoj vatri 15 minuta dok se leće ne skuha do kraja, uz povremeno miješanje i dodavanje malo vode po potrebi. Kada je leća gotova ubacite kukuruz i peršin, dobro sve promiješajte i poslužite.

Lentil and Corn Stew / Varivo od leće i kukuruza

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

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We are not big meat eaters at home. When we do eat meat, it’s mostly either minced, or clean, lean cuts like chicken breast or pork fillets, or something really easy and similar to that. Stuff that comes attached to a bone? Nah. That feels like too much of a hassle. Especially if there is roasting involved. I’m always scared that I’ll bite into raw, bloody hunks of meat surrounding the bone.

But then we were given a whole turkey. I dropped the idea of roasting it intact right away. We could never manage to eat such a gigantic bird, and even if we did, roasting a whole turkey seems like too daunting of a task with too many uncertainties. Plus, I still haven’t fully recovered from the oven scrubbing action after roasting a whole chicken on a beer bottle. But that’s a whole different story. (The chicken was delicious, though.) IMGP4399

Anyway, after mulling over what to do with a whole turkey, I’ve figured the best approach would be chopping the bird up and processing different things in different ways. And thus thighs and legs went to dry marinade for slow cooked pulled meat dish, which you can later use for sandwiches, tacos, stews, salads, or have on its own with a side of some potatoes and veggies.

INGREDIENTS:

(Yields at least 4 servings / 1.37 EUR per serving / 5.48 EUR for all)

2 turkey legs and 2 turkey thighs (5.33 EUR)

1tsp salt (0.01 EUR)

1 tbsp Hungarian sweet paprika (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sugar (0.01 EUR)

¼ tsp ground nutmeg (0.01 EUR)

1 tbsp vegetable oil (0.01 EUR)

1 tsp apple cider vinegar (0.01 EUR)

IMGP4401

METHOD:

Using a sharp paring knife remove skin from turkey and save for broth or discard. In a small bowl, mix together salt, sweet paprika, smoked paprika, black pepper, sugar and nutmeg. Place meat in a freezer bag, pour marinade mix over and, using your hands, rub well into the meat. This might seem like an awful lot of marinade, but worry not. Close the bag and allow meat to marinade in a fridge, ideally for 24 hours.

IMGP4403

When ready to bake, preheat oven to 150°C. For easy cleanup, line baking pan with aluminum foil and lightly coat the foil with a tablespoon of oil. Remove meat from freezer bag and place in a prepared pan. Discard any liquid and marinade residue remaining in the bag. Tightly cover baking pan and meat in it with another sheet of aluminum foil and bake covered for 3 hours. Be very careful when peeling the foil from the pan, there is going to be a lot of hot steam in there. You’ll know the meat is done when it’s pulling away from the bone.

Let the meat sit for at least 15 minutes before separating from the bones and cleaning any remaining veins and fat. Shred the meat using two forks, pour over any juices remaining from the roasting with 1 teaspoon of apple cider vinegar, stir and serve.

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Mi doma i nismo neki veliki mesojedi. Kada jedemo meso, uglavnom je to ili faširano, ili čisti jednostavni komadi pilećih prsa ili svinjski file. Stvari koje su prikačene na kost? Ne baš. To mi se uvijek čini kao previše posla. Posebno ako je u pitanju pečenje. Uvijek se bojim da ću zagristi o krvavu hrgu mesa oko kostiju.

Ali dobili smo cijelu puricu. Odmah sam odustala od ideje da ju pečem u komadu. Nikad ne bi uspjeli pojesti tu pričurinu. A čak i da tome nije tako, pečenje cijele purice čini mi se kao preogroman projekt sa previše neizvjesnosti. Osim toga, još uvijek se oporavljam od ribanja pečnice koje je slijedilo nakon pečenja cijelog piceka na pivskoj boci. Ali to je skroz druga priča. (Picek je bio jako fini.)

Uglavnom, nakon mozganja i premišljanja, zaključila sam da je najbolje puricu raskomadati i različite komade pripremiti na različite načine. Tako su bataci i zabatci završili u ovom jelu koje kasnije možete koristiti u sendvičima, tacosima, gulašima, salatama ili jesti samo za sebe, sa krumpirima i povrćem za prilog.

SASTOJCI:

(Za barem 4 porcije / 10,26 kn po porciji / 41,03 kn za sve)

2 pureća batka i 2 pureća zabatka (40,00 kn)

1 žličica soli (0,01 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica šećera (0,01 kn)

¼ žličice mljevenog muškatnog oraščića (0,10 kn)

1 žlica suncokretovog ulja (0,05 kn)

1 žličica jabučnog octa (0,01 kn)

PRIPREMA:

Oštrim nožićem skinite kožu sa mesa pa sačuvajte za temeljac ili bacite. U maloj posudi izmiješajte sol, slatku papriku, dimljenu papriku, papar, šećer i muškatni oraščić. Stavite meso u vrećicu za smrzavanje pa preko pospijte marinadu i rukama ju dobro utrljajte u meso. Možda vam se čini da je ovo previše marinade, ali ništa ne brinite. Dobro zatvorite vrećicu pa ostavite meso da se marinira u hladnjaku, najbolje 24 sata.

Kada ste spremni za pečenje, zagrijte pećnicu na 150°C. Za lakše čišćenje, obložite tepsiju za pečenje aluminijskom folijom i foliju premažite sa žlicom ulja. Izvadite meso iz vrećice i poslažite po tepsiji, a eventualni ostatak marinade i tekućinu koja se skupila u vrećici bacite. Čvrsto pokrijte tepsiju sa mesom još jednim komadom folije i pecite 3 sata. Budite jako oprezni kada mičete foliju jer će ispod biti puno vruće pare. Znati ćete da je meso gotovo kada se bude lako odvajalo od kostiju.

Pustite da meso odstoji barem 15-tak minuta prije nego ga krenete skidati sa kostiju i čistiti od žilica i masnoće. Sa dvije viljuške natrgajte meso, prelijte preko sokove koji su se skupili od pečenja sa žličicom jabučnog octa, promiješajte i poslužite.

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

Protein Packed Lentil and Tuna Salad / Proteinska salata od leće i tune

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I don’t know about you, but I could sure step away from the carbs for second, with holiday season being in full swing and cookies and other sweet temptations lurching to get me behind every corner. This tuna salad is just the thing. It’s simple, yet filling and delicious. And not drenched in mayo, like majority of tuna salads mostly are. Not that I have anything against mayo, on the contrary. But I’m trying to keep things with this on the healthier side of the spectrum.

IMGP4373

INGREDIENTS:

(Yields 2 generous servings / 1.13 EUR per serving / 2.26 EUR for all)

½ cup of dried lentils (0.27 EUR)

1 bay leaf (0.01 EUR)

Two pinches of salt, divided (0.01 EUR)

Two pinches of freshly ground black pepper, divided (0.01 EUR)

1 medium onion (0.09 EUR)

Bunch of fresh parsley (0.13 EUR)

1 can of tuna chunks in brine (1.60 EUR)

¼ tsp garlic powder (0.03 EUR)

1 tbsp olive oil (0.04 EUR)

1 tbsp freshly squeezed lemon juice (0.07 EUR)

IMGP4376

METHOD:

Pick through dried lentils, wash in colander and add to pot with bay leaf, pinch of salt, pinch of black pepper and about 2-3 cups of water. Simmer the lentils for 15 minutes on medium heat, until cooked through. Rinse well under running cold water and drain.

Meanwhile, finely dice the onion, chop parsley and add to drained lentils together with drained tuna chunks. Season with salt, pepper, garlic powder, olive oil and lemon juice, stir well, taste to adjust seasoning and serve.

This salad keeps well for a couple of days, if stored in fridge in an airtight container. IMGP4377

Ne znam za vas, ali meni bi dobro došlo da se na sekundu maknem od ugljikohidrata sada kad smo usred blagdanske sezone, a keksi i drugi slatkiši vrebaju iza svakog ugla. Ova salata od tune prava je stvar. Jednostavna je, a opet zasitna i ukusna. I ne pliva u majonezi, kao većina ostalih salata od tune. Nije da imam nešto protiv majoneze, sasvim naprotiv. Ali trudim se da ovo jelo zadržim na zdravijoj strani spektra.

SASTOJCI:

(Za 2 izdašne porcije / 8,49 kn po porciji / 16,99 kn za sve)

½ šalice sušene leće (2,00 kn)

1 lovorov listopad (0,10 kn)

Dva prstohvata soli, podijeljena (0,01 kn)

Dva prstohvata svježe mljevenog crnog papra, podijeljena (0,10 kn)

1 srednji luk (0,70 kn)

Pregršt svježeg peršina (1,00 kn)

1 limenka komada tune u salamuri (12,00 kn)

¼ žličice češnjaka u prahu (0,25 kn)

1 žlica maslinovog ulja (0,33 kn)

1 žlica zvježe iscijeđenog soka od limuna (0,50 kn)

PRIPREMA:

Proberite sušenu leću, isperite u cjedilu i stavite u lonac sa lovorovim listom, prstohvatom soli, prstohvatom papra i 2-3 šalice vode. Kuhajte leću na umjerenoj vatri oko 15 minuta, dok se skroz ne skuha. Dobro isperite pod tekućom hladnom vodom i ocijedite.

U međuvremenu sitno nasjeckajte luk i peršin pa pomiješajte sa ocijeđenom lećom i ocijeđenim komadima tune. Začinite solju, paprom, češnjakom u prahu, maslinovim uljem i sokom od limuna, dobro promiješajte, pa kušajte da prilagodite začine i poslužite.

Ova salata može stajati nekoliko dana u frižideru u hermetički zatvorenoj posudi.

Protein Packed Lentil and Tuna Salad / Proteinska salata od leće i tune

Quick and Simple Blueberry Cake / Brz i jednostavan kolač od borovnica

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This cake is my favorite thing in the whole world. Whenever there’s a strong craving for something sweet, I’ll just whip it up. That’s how fast it comes together. I also make it with available seasonal fruit, like strawberries or apricots. Of course, none of those are available now with winter breathing down our necks, so frozen blueberries it is. IMGP4313

INGREDIENTS:

(Yields 1 medium sized cake / 2.77 EUR)

2 large eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup buttermilk (0.40 EUR)

4 tbsp butter, melted + more for greasing the pan (0.40 EUR)

2 cups all-purpose flour (0.13 EUR)

½ cup plain white sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup frozen blueberries (1.33 EUR)

2 tbsp brown sugar (0.03 EUR) IMGP4320

METHOD:

Preheat oven to 200°C. Lightly grease pan with butter, line with parchment paper and set aside. In a small bowl, whisk together eggs, vanilla and buttermilk until frothy. Whisk in melted butter until fully incorporated.

In a larger bowl, whisk together flour, white sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix with a spatula until just combined. Pour batter in a prepared pan and gently shake to level. Scatter blueberries on top and sprinkle with brown sugar. Bake for around 25 minutes, until slightly golden on top and a skewer inserted comes out clean (a crumb or two is also totally fine). Allow cake to cool in a pan for 15 minutes before plunging in.

IMGP4316

Ovaj kolač je meni najdraža stvar na svijetu. Najčešće kada me opali želja za slatkim na brzinu ga smutim. Toliko je malo posla oko njega. Također variram i sezonsko voće, kao jagode ili marelice. Naravno, ničeg od toga nema sada kada nam zima već visi za vratom, tako da sam uzela smrznute borovnice.

SASTOJCI:

(Za jedan kolač srednje veličine / 20,75 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (3,00 kn)

4 žlice maskaca + mrvica za namastiti protvan (3,00 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

½ šalice običnog bijelog šećera (0,15 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica smrznutih borovnica (10,00 kn)

2 žlice smeđeg šećera (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan za kolač i obložite masnim papirom pa stavite na stranu. U maloj zdjelici razmutite jaja sa vanilijom i kiselim mlijekom da budu pjenasta. Umiješajte rastopljeni maslac dok se sve ne sjedini.

U većoj posudi izmiješajte brašno, bijeli šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i miješajte špatulom dok ne postane jednolično. Nalijte smjesu u protvan i lagano protresite da se poravna. Po vrhu razbacajte borovnice i posipajte smeđi šećer. Pecite oko 25 minuta, dok kolač ne dobije lijepu zlatnu boju i čačkalica umetnuta ne izađe čista (mrvica-dvije je isto okej). Pustite kolač da se ohladi 15 minuta u protvanu prije nego što navalite.

Quick and Simple Blueberry Cake / Brz i jednostavan kolač od borovnica

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

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I love mushrooms and I love scrambled eggs, but cooking them together often results with eggs swishing in mushroom water. And that’s pretty yucky. So I’ve decided to deconstruct the mushroom scrambled eggs and make two separate dishes.Which is also a breeze, as it all cooks fairly quickly. Plus, you can use the same pan and thus have less to clean up. And there you have a perfect weekend breakfast or weekday dinner. IMGP3964

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.34 EUR for all)

For the mushrooms:

1 tbsp vegetable oil (0.01 EUR)

1 medium leek (0.13 EUR)

1 small onion (0.07 EUR)

2 tbsp butter (0.27 EUR)

250 g cremini mushrooms (0.73 EUR)

100 g shiitake mushrooms (0.93 EUR)

Pinch of salt (0.01 EUR)

Crack of fresh black pepper (0.01 EUR)

Handful of fresh parsley (0.13 EUR)

For chili scramble:

1 tbsp vegetable oil (0.01 EUR)

2 small chili peppers (0.13 EUR)

4 large eggs (0.80 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

IMGP3963

METHOD:

Wash and finely chop leek, onion, parsley and chili. Cut mushrooms in thin stripes. Heat a skillet with tablespoon of oil, add leek and onion and sauté for a minute or two on high. Add butter, mushrooms, salt and pepper and stir well. Cook for a few minutes, stirring occasionally, until mushrooms cook down and most of their liquid evaporates. Remove from heat, fold in fresh parsley and set aside on a plate.

IMGP3966

Wipe the skillet clean with a paper towel and place on medium heat with a tablespoon of vegetable oil. Add diced chili and sauté for a minute or two. Meanwhile, in a small bowl, whisk eggs with milk and a pinch of salt. Pour eggs over chili and gently fold with a spatula for up to a minute, until cooked through. Serve immediately.

Obožavam gljive i obožavam kajganu, ali kada ih kuham zajedno rezultat su često jaja koja se bljućkaju u vodici od gljiva. A to je poprilično gadno. Zato sam odlučila rastaviti kajganu s gljivama na dva zasebna jela. Što je također brzo gotovo jer se sve za čas skuha. Osim toga, možete iskoristiti istu tavu i uštediti na čišćenju. I tako imate savršeni vikend doručak ili tjednu večeru.

SASTOJCI:

(Za 2 porcije / 12,42 kn po porciji / 24,84 kn za sve)

Za gljive:

1 žlica ulja (0,01 kn)

1 srednji poriluk (1,00 kn)

1 mali luk (0,50 kn)

2 žlice maslaca (2,00 kn)

250 g smeđih šampinjona (5,50 kn)

100 g shiitaka (7,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina (1,00 kn)

Za čili kajganu:

1 žlica ulja (0,01 kn)

2 male čili papričice (1,00 kn)

4 jaja (6,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Operite i fino nasjeckajte poriluk, luk, peršin i čili. Narežite gljive na listiće. Zagrijte tavu sa žlicom ulja, pa dodajte poriluk i luk i dinstajte minutu-dvije na jakoj vatri. Dodajte maslac, gljive, sol i papar i dobro promiješajte. Kuhajte nekoliko minuta uz povremeno miješanje dok većina tekućine iz gljiva ne ispari. Umiješajte svježi peršin pa odložite na stranu na tanjuru.

Obrišite tavu papirnatim ručnikom, dodajte žlicu ulja i stavite na srednje jaku vatru. Dodajte sitno narezani čili i pirjajte minutu-dvije. U međuvremenu, u maloj zdjelici razmitite jaja sa mlijekom i solju. Prelijte jaja preko čilija, pa špatulom nježno preklapajte do jedne minute, dok se ne skuhaju. Poslužite odmah.

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

Chili Cornbread / Kukuruzni kruh sa čilijem

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As it usually happens, I had this insane craving for cornbread and some chilies lying around the fridge and thus an idea was born. This bread whips up in no time and before you know it you’ll have a yummy vessel for your favorite jam or spread. It’s sweet, with just right amount of kick from the chilies.

IMGP3658

INGREDIENTS:

(Yields 1 medium sized loaf / 2.06 EUR)

2 large eggs (0.40 EUR)

1 ½ cups buttermilk (0.60 EUR)

¼ cup butter, melted + more for greasing the pan (0.53 EUR)

1 tbsp olive oil (0.04 EUR)

1 cup plain white flour (0.07 EUR)

1 cup corn flour (0.10 EUR)

3 tbsp sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

¼ tsp salt (0.01 EUR)

4 small chili peppers, seeded and cut thinly (0.27 EUR)

IMGP3682

METHOD:

Preheat oven to 200°C. Lightly grease a loaf pan with butter and line with parchment paper. Set aside. In a small bowl, whisk together eggs and buttermilk until smooth. Whisk in melted butter and olive oil until fully incorporated.

IMGP3685

In a large bowl, mix together flours, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix until fully incorporated and no big lumps remain. Fold in chili chunks, pour the mixture into prepared pan, gently shake to level, and bake for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean (a crumb or two are quite alright). Allow cornbread to cool for about 15 minutes before removing from the pan and let cool completely on a wire rack. Serve at room temperature with sweet or savory spread of your choice.

IMGP3689

Kao što to obično biva, užasno mi se jeo kukuruzni kruh, a po frižideru mi se povlačilo par čili papričica i tako je ideja rođena. Ovaj kruh možete smutiti za čas i prije nego što se okrenete imati ćete finu podlogu za vaš najdraži pekmez ili namaz. Slatkasti je, sa pravom dozom ljutine od čili papričica.

PRIPREMA:

(Za 1 srednju štrucu / 15,30 kn)

2 jaja (3,00 kn)

1 ½ šalica kiselog mlijeka (4,50 kn)

¼ šalice rastopljenog maslaca + mrvica za namastiti kalup (4,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 šalica oštrog pšeničnog brašna (0,50 kn)

1 šalica kukuruznog brašna (0,75 kn)

3 žlice šećera (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

¼ žličice soli (0,01 kn)

4 male čili papričice, očišćene od sjemenki i tanko narezane (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za pečenje i obložite masnim papirom, pa stavite na stranu. U maloj posudi razmutite jaja sa kiselim mlijekom. Dodajte rastopljeni maslac i maslinovo ulje, pa miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte brašna, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Nježno umiješajte narezani čili pa smjesu izlite u pripremljeni kalup i njžno protresite kalup da se smjesa poravna. Pecite 35-40 minuta, dok kruh ne bude zlatno-smeđi i čačkalica umetnuta ne izađe čista (mrvica-dvije su isto okej). Pustite kruh da se ohladi 15 minuta u kalupu, prije nego ga izvadite i ohladite do kraja na rešetki. Poslužite na sobnoj temperaturi sa slatkim ili slanim namazom po vašem izboru.

Chili Cornbread / Kukuruzni kruh sa čilijem

Gingerbread Granola / Medenjačka granola

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I know I’ve made a granola post like five seconds ago, but this granola totally smells like Christmas. Yes, yes, Christmas definitely has a smell. Maybe you think it’s way it too early to start throwing in Christmas-y recipes in the rotation. Think twice, because December is right at the door. Plus, I think this granola recipe would make an awesome homemade gift, especially if you’re crafty and put it all in a neat jar with a cute bowtie and a note. Just saying! IMGP4081

INGREDIENTS:

(Yields 8 generous servings / 0.31 EUR per serving / 2.50 EUR for all)

3 tbsp butter (0.40 EUR)

3 tbsp honey (0.40 EUR)

1 tbsp raw cocoa powder (0.07 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 large apples (0.40 EUR)

3 cups rolled oats (0.40 EUR)

½ cup raisins (0.20 EUR)

3 tbsp ground walnuts (0.40 EUR)

3 tbsp ground flax seed (0.10 EUR) IMGP4082

METHOD:

Preheat oven to 180°C. Line baking tray with parchment paper and set aside. In a small saucepan melt butter and honey. Remove from heat, stir in cocoa powder, cinnamon, nutmeg, cloves, ginger and vanilla.

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Wash and grate apples with skins intact and mix together with oats, raisins, walnuts and flax seed. Pour butter and spice mixture over everything and stir until well combined. Spread granola on a prepared baking tray, leaving it in clumps, without pressing into the tray. Bake for 30 minutes, stirring once halfway through.

Allow granola to cool completely on a baking tray, before storing in airtight container. It keeps for well over a month, if refrigerated.

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Znam da sam objavila post o granoli pred valjda pet sekundi, ali ova granola skroz miriši kao Božić. Da, da, Božić definitivno ima miris. Možda mislite da je prerano već krenuti sa božićnim receptima. Razmislite dva puta, jer prosinac nam je već tu. Osim toga, mislim da bi ova granola bila super poklon iz kućne radinosti, posebno ako ju stavite u neku zgodnu teglicu i ukrasite fora mašnicom.

SASTOJCI:

(Za 8 izdašnih porcija / 2,35 kn po porciji / 18,77 kn za sve)

3 žlice maslaca (3,00 kn)

3 žlice meda(3,00 kn)

1 žlica kakao praha (0,50 kn)

1 žličica mljevenog cimeta (0,07 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 velike jabuke (3,00 kn)

3 šalice zobenih pahuljica (3,00 kn)

½ šalice grožđica (1,50 kn)

3 žlice mljevenih oraha (3,00 kn)

3 žlice sjemenki lana (0,75 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite lim za pečenje masnim papirom i stavite na stranu. U malom lončiću rastopite maslac i med, maknite s vatre pa umiješajte kakao, cimet, muškatni oraščić, klinčiće, đumbir i vaniliju.

Operite i naribajte jabuke skupa sa korom, pa pomiješajte sa zobenim pahuljicama, grožđicama, mljevenim orasima i lanom. Prelijte mješavinu maslaca i začina preko mješavine za zobenima i sve dobro izmijšejte. Raširite granolu u grudama po pripremljenom limu za pečenje bez da ju utiskujete. Pecite 30 minuta, miješajući jednom na pola pečenja.

Pustite granolu da se skroz ohladi na limu prije nego što ju spremite u hermetički zatvorenu posudu. U hladnjaku može držati preko mjesec dana.

Gingerbread Granola / Medenjačka granola

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

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This soup is so creamy and rich you’ll have a hard time constraining yourself from polishing off the whole pot. I mean, you totally don’t need any excuses at all, just have all the soup you’d like. I know I did. This soup is also 100% vegan. I just can’t get it around my head how quickly it cooks and how little ingredients it took, so I know this one will be a keeper for sure.

So without further ado, here’s the recipe.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.47 EUR for all)

6 medium to large bulbs of Jerusalem artichokes (1.33 EUR)

1 large head of broccoli, florets only (0.80 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

4 garlic cloves, minced (0.09 EUR)

1 tbsp tomato paste (0.07 EUR)

4 cups of water (–)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Wash, peel and roughly dice Jerusalem artichokes. Wash broccoli florets and set aside. Finely chop the onion, add to pot with olive oil, place on high heat and sauté for 2-3 minutes, until translucent. Add minced garlic and stir for a few seconds. Throw in chopped Jerusalem artichokes, broccoli florets, tomato paste, water, salt and pepper to bring to a rolling boil. Reduce heat to medium and simmer for 15-20 minutes, until artichokes soften up. Turn off heat and puree with an immersion blender. Alternatively, allow the soup to cool a bit and run through food processor. Taste, adjust seasoning and serve.

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Ova juhica je tako kremasta i bogata da ćete se teško obuzdati da ne smažete cijeli lonac. Mislim, nije da trebate neku ispriku, slobodno potamanite svu juhu koju želite. Znam da ja jesam. Ova juha je također 100% veganska. Ni samoj mi još uvijek nije jasno kako se tako brzo može skuhati i kako malo sastojaka za nju treba, tako da ću ju sigurno ubrzo opet kuhati.

Bez puno daljnje priče, evo vam recepta.

SASTOJCI:

(Za 4 izdašne porcije / 4,60 kn po porciji / 18,42 kn za sve)

6 srednjih do velikih čičoka (10,00 kn)

1 velika brokula, samo cvjetići (6,00 kn)

1 manji luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

4 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 žlica koncentrata od rajčice (0,50 kn)

4 šalice vode (–)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i grubo narežite čičoke. Operite cvjetiće brokule i stavite na stranu. Fino nasjeckajte luk, stavite u lonac sa maslinovim uljem, pa pirjajte na jakoj vatri 2-3 minute dok ne postane staklast. Dodajte nasjeckani češnjak i miješajte nekoliko sekundi. Ubacite u lonac narezane čičoke, brokulu, koncentrat rajčice, vodu, sol i papar, pa pustite da sve zavrije. Smanjite vatru na srednje jaku i kuhajte 15-20 minuta, dok čičoke ne omekšaju. Maknite s vatre i štapnim mikserom sve ispasirajte. Možete također pustiti da se juha malo ohladi pa sve ispasirati u multipraktiku. Kušajte, po potrebi prilagodite začine i poslužite.

Cream of Broccoli and Jerusalem Artichoke Soup / Krem juha od brokule i čičoka

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

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We Croats are not a big squash eating nation. It probably has a lot to do with the fact that squashes were mainly grown as pig food. Sure, we have a few old local recipes, but foods like pumpkin pie, soup or roast squash would only be looked down on with utter suspicion. But, we entered the 21st century, after all, and squashes are migrating more and more onto our tables. Supermarkets are also flooded with many squash varieties, so we’re experimenting and expanding our horizons.

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This salad is a real autumn treat. The pomegranate seeds give it a nice crisp and roasted Kabocha makes it hearty and filling. Oh, and if you’re wondering what to do with leftover pomegranate seeds, fear not. Here is a muffin recipe that you can quickly whip up. You’re welcome. 🙂

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INGREDIENTS:

(Yields 2 servings / 1.03 EUR per serving / 2.06 EUR for all)

½ small Kabocha squash (0.67 EUR)

1 tbsp olive oil (0.04 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

10 leaves of chicory salad (0.40 EUR)

2 handfuls of rocket salad (0.40 EUR)

1 small onion (0.07 EUR)

2 tbsp pomegranate seeds (0.13 EUR)

For the dressing:

1 tbsp mustard (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

1-2 tbsp lemon juice – from ½ a lemon (0.13 EUR)

2 tbsp yogurt – use non-dairy for vegan version (0.07 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Wash squash, halve, discard seeds and carefully cut into half-moons, keeping the skin intact. Toss with a tablespoon of olive oil, salt and pepper, spread on prepared baking sheet and bake for 30 minutes, until softened and slightly charred. Allow to cool slightly.

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Meanwhile, wash and roughly chop chicory and toss together with washed rocket. Pat to dry or use a salad spinner and divide salads between two plates. Thinly slice onion, placing on bed of salad, topped then with cooled Kabocha.

Assemble dressing in a small bowl by whisking together mustard and olive oil until frothy. Add lemon juice, yogurt, salt and pepper and whisk until fully incorporated. Taste and adjust seasoning. Drizzle salad with dressing and sprinkle with pomegranate seeds. Serve immediately.

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Mi Hrvati nismo baš neki narod od tikvi. To vjerojatno ima puno veze sa činjenicom da su se tikve uglavnom koristile kao hrana za pajceke. Naravno, imamo par starinskih narodnih recepata (bućnica!), ali na jela kao što su pita od bundeve, juha ili pečena bundeva gleda se sa sumnjom i nepovjerenjem. Ali, ipak smo ušli u 21. stoljeće i tikve sve više migriraju prema našim stolovima. Supermarketi su prepravljeni šarenilom i izborom tikvi, a mi pokušavamo eksperimentirati i širiti svoje horizonte.

Ova salata je prava jesenska poslastica. Sjemenke nara daju joj divnu hrskavost, a pečena kabocha je zasitna i izdašna. A ako se pitate što ćete sa sjemenkama nara koje vam ostanu, ne brinite. Evo vam jedan recept za mafine koje možete za čas smutiti. Nema na čemu. 🙂

SASTOJCI:

(Za 2 porcije / 7,64 kn po porciji / 15,28 kn za sve)

½ male Kabocha tikve (5,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

10 listova endivije (3,00 kn)

2 pregršta rukole (3,00 kn)

1 mali luk (0,50 kn)

2 žlice sjemenki nara (1,00 kn)

Za dresing:

1 žlica senfa (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

1-2 žlice soka od limuna, od ½ limuna (1,00 kn)

2 žlice jogurta, za vegansku verziju koristiti jogurt od soje ili orašastih plodova (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Operite i prepolovite tikvu, izvadite sjemenke, pa oprezno skupa sa kožom narežite na polumjesece. Pomiješajte sa žlicom ulja, solju i paprom, raširite po pripremljenom protvanu pa pecite 30 minuta, dok ne tikva ne omekša i ne karamelizira se po rubovima. Pustite da se malo ohladi.

U međuvremenu, operite i grubo narežite endiviju, pa pomiješajte sa opranom rukolom. Lagano posušite sa kuhinjskim ručnikom ili izvrtite u cjedilu za salatu, pa podijelite salatu na dva tanjura. Tanko narežite luk i poslažite po salati, a po vrhu rasporedite ohlađenu tikvu.

Složite dresing u maloj zdjelici, tako da istučete senf i maslinovo ulje dok ne postanu pjenasti. Dodajte sok od limuna, jogurt, sol i papar pa miješajte dok se sastojci ne sjedine. Probajte, pa još začinite po potrebi. Pokapajte dresing po salati i na kraju po vrhu razbacajte sjemenke nara. Poslužite odmah.

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

Homemade Vegetable Bouillon / Domaća Vegeta

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Like all of us, I love having around batches of things that make life nicer. I love it even more when it’s something that I’ve made myself. Like a jar of homemade jam or salsa. Or, you know, ten jars. You don’t want to run out of jam.

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I’ve been toying with the idea of making my own vegetable bouillon mix for a while now, but something would always get in the way. This weekend I finally remembered about it, bought a bunch of vegetables and set to work. You can, of course, adjust the vegetables to your own liking. I also picked out a head of lovely young kohlrabi, but when I got home, it was nowhere to be found. Alas, I didn’t want it to stop me, so I went ahead and just used the things I had. I am very happy with the result and already tried my bouillon in scrambled eggs and a few dishes I’ve made since. It gives a subtle veggie note that I love.

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INGREDIENTS:

(Yields about 5 cups / 0.47 EUR per cup / 2.37 EUR for all)

4 small leeks (0.40 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.07 EUR)

3 large yellow carrots (0.40 EUR)

4 small regular carrots (0.27 EUR)

2 large parsley roots, with all its leaves (0.53 EUR)

½ celeriac root (0.40 EUR)

2 chili peppers (0.13 EUR)

1/3 cup salt (0.07 EUR)

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METHOD:

Wash, peel and roughly chop all the vegetables and toss together with salt. Run everything through your food processor, in batches if necessary. Store in a freezer, in airtight containers. Due to the salt amount, the bouillon won’t actually freeze solid and you’ll have no problems taking a spoonful or two when needed. Use later for soups, sauces, stews or basically anything else you can think of. Just remember that it’s really salty, so be extra careful about adding extra salt to your food.

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Kao i svi, volim imati doma zalihe stvari koje čine život ljepšim. Još više volim kada je to nešto što sam sama napravila. Kao recimo staklenka domaćeg pekmeza ili šalše. Ili deset staklenki. Ne želite da vam u životu ponestane pekmeza.

Napraviti domaću vegetu već mi je neko vrijeme bilo na radaru, ali uvijek bi nešto iskrsnulo. Ovaj sam se vikend napokon sjetila, kupila povrće i primila se posla. Naravno, povrće prilagodite svojem ukusu. Ja sam na placu kupila i lijepu mladu korabicu, ali kad sam došla doma, netragom mi je nestala iz torbe. Nisam htjela da me to zaustavi, pa sam jednostavno upotrijebila ono što sam imala. Jako sam sretna sa rezultatom koji je već isproban u omletima i par jela koje sam skuhala u međuvremenu. Svemu daje suptilnu povrtnu notu koja je divna.

SASTOJCI:

(za oko 5 šalica / 3,55 kn po šalici / 17,75 kn za sve)

4 manja poriluka (3,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,50 kn)

3 velike žute mrkve (3,00 kn)

4 manje obične mrkve (2,00 kn)

2 velika peršina, korijen i list (4,00 kn)

½ glavice celera (3,00 kn)

2 čili papričice (1,00 kn)

1/3 šalice soli (0,50 kn)

PRIPREMA:

Operite, ogulite i grubo nasijecite svo povrće, pa pomiješajte sa solju. Sve sameljite u multipraktiku, po potrebi u više tura. Čuvajte u hermetički zatvorenim posudama u zamrzivaču. Radi velikog udjela soli, vegeta vam se neće smrznuti u blok i moći ćete bez problema žlicom odgrabiti koliko vam je potrebno. Koristite za juhe, umake, variva i sve ostalo što vam padne na pamet. Samo se sjetite da je jako slana, pa budite oprezni ako dodajete još soli.

Homemade Vegetable Bouillon / Domaća Vegeta