Dump and Bake Mushroom, Chickpea and Rice Tray (vegan) / Protvan iz pećnice sa gljivama, slanutkom i rižom (veganski)

If you’ve been around this blog for a while, then you know that I am constantly on the lookout for new recipes hacks that yield easy, delicious and uncomplicated dishes. This one is perfect on all fronts are requires so little effort that it’s altogether ridiculous. I’ve made this tray on Monday and had meals secured throughout the whole week. To make things more interesting, I would usually doctor the meals up by adding various things to the original dish when reheating, like soy sauce and chili sauce combo, cheese and sour cream combo or chunks of roast chicken. You can also add in some extra veggies or a fried egg and really, anything else that your heart desires.

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INGREDIENTS:

(Yields 6 generous servings / 0.41 EUR per serving / 2.47 EUR for all)

1 large onion (0.10 EUR)

1 large carrot (0.10 EUR)

3 garlic cloves (0.10 EUR)

250 grams mushrooms (1.00 EUR)

2 cups of precooked chickpeas (0.40 EUR)

1 cup uncooked white rice (0.20 EUR)

2 and ½ cups veggie broth (0.17 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried thyme (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

Preheat the oven to 190°C. Peel, wash and chop up all the veggies and mushrooms. Add chopped veggies to a deep baking tray together with chickpeas and uncooked rice. Stir to evenly combine. Add the veggie broth to a saucepan and bring to a rolling boil. Stir in salt, black pepper, red pepper flakes, thyme and parsley into the broth, then pour this liquid over your veggies and rice. Gently stir so that it’s all evenly distributed, then wrap the tray tightly in aluminum foil. Bake for 45 minutes, until the rice is thoroughly cooked through. Carefully remove the foil, fluff up the rice, taste and adjust seasoning then serve.

Like I’ve already said, this dish is fantastic for meal prep and really reheats wonderfully.

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Ako ste dovoljno dugo na ovom blogu, onda sigurno znate da stalno tražim neke nove metode kako da dobijem jednostavna, ukusna i nimalo komplicirana jela. Ovo ovdje je savršeno na svim tim frontama i zahtijeva tako malo truda da je to sve skupa smiješno. Ja sam ovaj protvan smutila u ponedjeljak i imala obroke osigurane cijeli tjedan. Da stvari učinim zanimljivijima, obično bi još nešto i nadodala u originalno jelo sa svakim obrokom, kao recimo kombinaciju soja sosa i čili umaka, ili drugi puta sir i kiselo vrhnje, ili pak komadiće pečene piletine. Također si možete ubaciti i još malo ekstra povrća ili možda prženo jaje. Ma ono, stvarno samo nebo je tu granica.

SASTOJCI:

(Za 6 izdašnih porcija / 2,90 kn po porciji / 17.41 kn za sve)

1 veliki luk (0,75 kn)

1 velika mrkva (0,75 kn)

3 češnja češnjaka (0,75 kn)

250 g šampinjona (7,50 kn)

2 šalice kuhanog slanutka (3,00 kn)

1 šalica sirove bijele riže (1,50 kn)

2 i ½ šalice povrtnog temeljca (1,25 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica sušenog timijana – majčine dušice (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 190°C. Operite, ogulite i nasjeckajte svo povrće i gljive. Sjeckano povrće i gljive ubacite u protvan skupa sa slanutkom i rižom i promiješajte. Temeljac stavite u lončić na jaku vatru i pustite da zavrije. Umiješajte u temeljac sol, papar, čili, timijan i peršin, pa taj miks prelijte preko povrća i riže. Nježno malo promiješajte tako da se sve ravnomjerno rasporedi, i protvan čvrsto prekrijte aluminijskom folijom. Pecite 45 minuta dok riža ne bude skroz kuhana. Pažljivo maknite foliju, sve malo promiješajte viljuškom, kušajte i prilagodite začine, pa odmah poslužite.

Kao što sam već rekla, ovo je jelo savršeno za pripremiti unaprijed jer se super podgrijava.

Dump and Bake Mushroom, Chickpea and Rice Tray (vegan) / Protvan iz pećnice sa gljivama, slanutkom i rižom (veganski)

Cheesy Potato Casserole / Francuski krumpir sa sirom

We still had a bit of leftovers lying around from Easter, so I decided to throw together this easy and delicious dish. You could definitely make this whole thing a lot healthier by including fresh veggies of your choice, but I kinda mostly went for a more decadent experience. We did have the casserole with a big salad on the side, so we were responsible adults after all. 😀

This dish doesn’t really photograph the best, especially once you start digging in and pulling it out of its tray, but it was very tasty, nevertheless.

Unfortunately, we only had new potatoes around, which weren’t really the best choice as it took them a whole century to crisp up. But I wasn’t going to go out to the store just for the sake of picking up perfect potatoes, so it is what it is. I’ve adjusted the baking time in the recipe to accommodate regular potatoes, as those would work out the best. However, please stay safe and work with what you have at home.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.65 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

10 medium-sized potatoes (1.33 EUR)

5 hard-boiled eggs (1.00 EUR)

1 cup diced ham (2.00 EUR)

2 cups shredded cheese, divided (1.33 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

1 cup sour cream (0.40 EUR)

2 fresh eggs (0.40 EUR)

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METHOD:

Cook the whole potatoes in their skins for about 15 minutes until they are half-done. Allow them to cool a bit, then peel and cut into thin coins. Cut the boiled eggs into coins as well.

Preheat the oven to 200°C and lightly grease a casserole dish or a square baking pan with a bit of oil. Layer half of the potatoes on the bottom of prepared pan, then top with eggs, ham and cheese (reserve about a cup of cheese for later). Drizzle a bit of oil and season everything well with salt, pepper and oregano. In a small bowl, whisk together sour cream and the eggs, then dollop the mixture over ingredients in your casserole. Top everything with more potatoes, drizzle more oil, season the top layer with salt, pepper and oregano, dollop cream mixture and scatter a bit of ham on top of everything. You could definitely make even more layers, but I was kinda lazy, hah!

Bake for about 30-40 minutes, until crispy and golden brown on top. Top with reserved cheese, then finish baking for just another five minutes. Serve warm with a big salad of your choice.

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Imali smo po doma još nekih ostataka koji su nam preostali od Uskrsa, tako da sam odlučila smućkati ovo brzo i jednostavno jelo. Francuski krumpir biste definitivno mogli napraviti u nekoj zdravijoj varijanti ako bi ste unutra ubacili i neko svježe povrće, međutim ja sam više išla na čistu dekadenciju. Iako, imali smo uz ovo i veliku šarenu salatu, tako da smo ipak mogli proći pod odgovorne odrasle osobe. 😀

Ovo jelo definitivno nije najfotogeničnije, posebno kada sve raskopate i izvadite na tanjure. Ali je neovisno o tome, jako jako ukusno.

Na žalost, doma smo imali jedino mlade krumpire koji se i nisu baš pokazali idealnima, jer im je trebalo cijelo stoljeće da se bar malo zahrskaju. Međutim, nisam planirala izaći iz kuće samo zato da bi si u dućanu kupila savršeni krumpir, tako da sam se snašla sa onime što je već bilo pri ruci. Niže u receptu sam prilagodila vrijeme pečenja tako da odgovara običnim krumpirima. No i vi isto pazite na sebe i ne izlazite nikuda ako ne morate, već improvizirajte sa onime što već imate kod sebe.

SASTOJCI:

(Za 6 porcija / 8,30 kn po porciji / 49.81 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

10 srednje velikih krumpira (10,00 kn)

5 tvrdo kuhanih jaja (7,50 kn)

1 šalica šunke narezane na kockice (15,00 kn)

2 šalice ribanog sira, podijeljene (10,00 kn)

1 žličica soli (0,01 kn)

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

1 žličica origana (0,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

2 svježa jaja (3,00 kn)

PRIPREMA:

Neoguljene krumpire kuhajte cijele u vodi 15-tak minuta, dok ne budu na pola skuhani. Pustite ih da se malo ohlade, pa ih ogulite i narežite na tanke novčiće. Kuhana jaja također narežite na novčiće.

Pećnicu zagrijte na 200°C te protvan za pečenje lagano namastite sa malo ulja. Pola krumpira posložite po dnu protvana, pa po njima rasporedite jaja, šunku i sir (s tima da oko šalicu sira sačuvajte za kasnije). Sve pokapajte sa malo ulja i dobro začinite solju, paprom i origanom. U maloj zdjelici razmutite vrhnje sa svježim jajima, pa tu smjesu pokapajte po sastojcima u protvanu. Sada poslažite po svemu ostatak krumpira, opet začinite uljem, solju, paprom i origanom, pokapajte ostatak smjese od vrhnja, te još po svemu raštrkajte malo šunke. Definitivno možete sve slagati u još više slojeva, ali ja sam bila lijena, haha.

Pecite sve 30-40 minuta, da se krumpiri zahrskaju i dobiju zlatnu koricu. Posipajte po svemu sir koji ste sačuvali i vratite u pećnicu na još samo pet minuta. Poslužite toplo sa velikom salatom po vašem izboru.

Cheesy Potato Casserole / Francuski krumpir sa sirom

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

I admit, this meal does take a bit of time and maybe doesn’t quite fit the quick label, which is more or less a standard on this blog. However, it is still dang easy and super delicious. It also appears a bit fancy, so you can easily plant it to people at a dinner party and they’ll probably be super impressed with your cooking skills and will praise you for slaving away for hours just to feed them. Of course, no one is going to slave away for hours, don’t be absurd.

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INGREDIENTS:

(Yields 4 generous servings / 2.14 EUR per serving / 8.54 EUR for all)

For the salmon:

400 grams of salmon fillet (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the ricotta sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 carrot (0.10 EUR)

1 cup frozen peas (0.20 EUR)

1 cup ricotta (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

For gnocchi:

400 grams of frozen gnocchi (0.80 EUR)

1 tsp salt (0.01 EUR)

For topping:

½ cup of finely shredded hard cheese (0.80 EUR)

2 tbsp breadcrumbs (0.07 EUR)

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METHOD:

Pat dry the salmon and season it with salt and pepper. Add the salmon, skin-side down, to a lightly oiled skillet on medium heat. Cook for about five minutes on each side. Remove from the skillet and set aside.

While the salmon is frying wash, peel and chop up all the veggies. Also, bring a large pot of water to a boil, add in salt and the gnocchi. Once the gnocchi float up, they are done, so remove them from water, rinse and set aside. Reserve the gnocchi water for later.

To the same skillet where you cooked the salmon add the oil and chopped onion. Saute for a few minutes until slightly translucent before adding in minced garlic, carrots and peas. Season the veggies with salt and pepper and allow them to cook for a few minutes. Finally, add in tomato paste and ricotta. Stir well and dilute with about a cup of reserved gnocchi water. Allow the ricotta to fully melt down, before stirring in the cooked gnocchi. Tear up the fried salmon and stir it into the sauce as well. It may all seem super runny, but the sauce will thicken a lot as everything bakes. You can totally opt to serve this dish as it is, but in that case add less of gnocchi water to the sauce. Taste and adjust seasoning.

Preheat the oven to 200°C. Transfer the gnocchi and salmon with the sauce to a baking dish. Top with shredded cheese and breadcrumbs, then bake for about 20 minutes until crispy on top. Serve warm.

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Priznajem, ovo jelo zahtijeva malo više vremena i možda baš ne upada u kategoriju ful jednostavnog, koja je manje-više standard na ovom blogu. Međutim, ono i dalje nije teško za pripremiti, a jako je ukusno. Također je i pomalo fensi, pa ga lako možete podmetnuti gostima koji su vam došli na večeru i impresionirati ih svojim kulinarskim umijećem, a oni će vam se još i diviti kako ste satima crnčili u kuhinji. Naravno, nitko neće crnčiti satima, nemojte biti ludi.

SASTOJCI:

(Za 4 izdašne porcije / 15,97 kn po porciji / 63,88 kn za sve)

Za losos:

400 g filea lososa (40,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

Za umak od ricotte:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mrkva (0,75 kn)

1 šalica smrznutog graška (1,50 kn)

1 šalica ricotte (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

Za njoke:

400 g smrznutih njoka (6,00 kn)

1 žličica soli (0,01 kn)

Za posipanje:

½ šalice ribanog tvrdog sira (6,00 kn)

2 žlice krušnih mrvica (0,50 kn)

PRIPREMA:

Losos posušite kuhinjskim ručnikom i začinite ga solju i paprom. Stavite ga u lagano nauljenu tavu na srednjoj vatri, tako da je kožom okrenut prema dolje. Pecite oko 5 minuta sa svake strane. Maknite losos iz tave i stavite na stranu.

Dok se losos peče, vi operite, ogulite i nasjeckajte svo povrće. Također, stavite veliki lonac vode da zavrije. Posolite vodu i ubacite njoke. Kada njoki isplivaju znači da su gotovi, pa ih ocijedite, isperite i stavite na stranu. Vodu u kojoj su se njoki kuhali sačuvajte za kasnije.

U istu tavu u kojoj ste pekli losos dodajte ulje i sjeckani luk. Dinstajte par minuta da luk postane staklast prije nego dodate sjeckani češnjak, mrkvu i grašak. Povrće začinite solju i paprom i kuhajte ga nekoliko minuta. Dodajte sada i koncentrat rajčice i ricottu. Dobro sve promiješaje, pa umak razrijedite sa oko šalicom vode koju ste sačuvali od njoka. Pustite da se ricotta skroz rastopi prije nego u umak umiješate kuhane njoke. Pečeni losos natrgajte na komadiće, pa i njega dodajte u umak. Umak vam se možda sada čini jako tekuć, ali budite bez brige, sve će se zgusnuti kako se bude peklo. Također, možete svakako jelo poslužiti i već u ovoj fazi bez dodatnog pečenja, samo u tom slučaju dodajte manje vode od njoka. Kušajte i prilagodite začine.

Pećnicu zagrijte na 200°C. Njoke sa umakom i lososom preselite u posudu za pečenje. Poravnajte i posipajte sa ribanim sirom i krušnim mrvicama. Pecite oko 20 minuta, dok se sve ne zahrska. Poslužite toplo.

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

This dish is super simple to make, but an absolute bomb. It’s also a great way to use up any leftovers, especially if you have some precooked buckwheat lying around. You could basically do this with any other grain as well. The casserole itself is very filling and satisfying and can also be prepared in advance to reheat when necessary.

I’ve tried baking the casserole both in muffin tins and in a small ramekin and I feel that the ramekin is a better option here, as the texture was too delicate and the muffins simply wouldn’t hold themselves together. However, they still tasted great and were a great portable option, as long as I left everything intact for transport in the silicone muffin molds.

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INGREDIENTS:

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

For buckwheat:

2 tbsp sunflower seed oil (0.03 EUR)

1 large purple onion (0.13 EUR)

2 garlic cloves (0.07 EUR)

1 cup raw buckwheat (0.67 EUR)

2 and ½ cups vegetable broth (0.33 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 bay leaf (0.03 EUR)

2 carrots (0.20 EUR)

Large handful of fresh baby spinach (0.67 EUR)

For the casserole:

3 eggs (0.60 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese (0.80 EUR)

Pinch of salt (0.01 EUR)

2 cups shredded cheese (0.93 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Wash and peel all the veggies. Finely dice the onion and mince garlic. Add the oil to a pot on high heat. Saute onion for about five minutes until translucent, then add in garlic and cook for a minute until fragrant. Add in buckwheat, veggie broth, garlic powder, salt, pepper, tomato paste, Gochujang and bay leaf. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for 10-15 minutes, until buckwheat is cooked through.

Meanwhile, while the buckwheat is cooking, shred the carrot on a box grater. Once the buckwheat is done, remove from heat and stir in spinach and shredded carrot. Put the lid back on and the veggies will wilt down from residual heat. Allow the buckwheat to cool a bit before proceeding, so you can also cook the buckwheat in advance, up to few days ahead.

Preheat the oven to 200°C. Lightly grease a baking dish and set aside. In a bowl, whisk together eggs, crème fraiche, farmer’s cheese and salt. Stir about two thirds of cheese mix into cooled buckwheat, along with half of the shredded cheese. Transfer the buckwheat into a prepared baking dish, top with remaining egg mixture and sprinkle with reserved cheese. Crack some black pepper on top and bake for about 30 minutes, until bubbly and golden-brown on top. Serve warm.

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Ovo jelo je jako jednostavno za pripremiti, a totalna je bomba. Također je izvrstan način da iskoristite razne ostatke, a posebno ako vam se pri ruci nađe i kuhane heljde. Zapravo bi ste umjesto heljde lako mogli upotrijebiti i bilo koju drugu žitaricu. Ovaj je složenac super zasitan i ukusan, a također se možete pripremiti i unaprijed te podgrijati prema potrebi.

Ja sam složenac pokušala peći i u maloj posudi i kalupima za mafine, a čini mi se da je posuda bila bolja opcija jer je tekstura složenca predelikatna, pa mafini nisu baš najbolje držali oblik. Svejedno su bili jako ukusni i dobra prijenosna opcija, sve dok bi složenac držala u silikonskim mafin kalupima prilikom transporta.

SASTOJCI:

(Za 6 izdašnih porcija / 6,78 kn po porciji / 40,67 kn za sve)

Za heljdu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki ljubičasti luk (1,00 kn)

2 češnja češnjaka (0,50 kn)

1 šalica sirove heljde (5,00 kn)

2 i ½ šalice povrtnog temeljca (2,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

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

1 lovorov list (0,20 kn)

2 mrkve (1,50 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Za složenac:

3 jaja (4,50 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira (6,00 kn)

Prstohvat soli (0,01 kn)

2 šalice ribanog sira (7,00 kn)

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

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Operite i ogulite sve povrće. Fino nasjeckajte luk i češnjak. Ulje stavite u lonac na jakoj vatri, pa pet minuta prodinstajte luk, dok ne postane staklast. Ubacite češnjak te kuhajte minutu da zamiriši. Dodajte heljdu, temeljac, češnjak u prahu, sol, papar, koncentrat od rajčice, Gochujang i lovor. Pustite da zavrije, pa smanjite vatru i kuhajte 10-15 minuta sa odškrinutim poklopcem, dok heljda ne bude gotova.

U međuvremenu, dok se heljda kuha, naribajte mrkvu. Kada je heljda gotova, maknite ju s vatre i umiješajte u nju špinat i ribanu mrkvu. Vratite poklopac na lonac i ostavite da miruje, kako bi povrće povenulo od zaostale topline. Pustite da se heljda ohladi prije nego nastavite, tako da heljdu zapravo možete skuhati i do par dana unaprijed.

Zagrijte pećnicu na 200°C. Lagano namastite posudu za pečenje i stavite na stranu. U zdjelici pomiješajte jaja, mileram, svježi sir i sol. Oko dvije trećine te smjese umiješajte u ohlađenu heljdu skupa sa pola količine ribanog sira. Heljdu sada preselite u pripremljenu posudu, pa po vrhu rasporedite ostatak smjese svježeg sira i jaja i posipajte preostalim ribanim sirom. Začinite crnim paprom i pecite oko 30 minuta, dok sve ne bude lijepo zapečeno i zlatno-smeđe. Poslužite toplo.

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)