Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

First and foremost – I am no expert on Chinese cuisine and this dish is probably very far from being authentic. Furthermore, my only experiences with Chinese food are from various Chinese restaurants and takeout, which I understand are all heavily westernized to accommodate out palate. Nevertheless, I am a huge fan of this takeout dish and here’s my version. And I sincerely hope that no Chinese people are offended.

Also, this dish is pretty spicy, so tone down the amount of red pepper flakes if you’re not into that. You can definitely use fresh chili peppers if you have any on hand, but we didn’t have any and dried worked just fine.

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INGREDIENTS:

(Yields 4 servings / 1.13 EUR per serving / 4.53 EUR for all)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

6 garlic cloves (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

2 onions (0.20 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ cup peanuts (0.40 EUR)

For the sauce:

1 tbsp smooth peanut butter (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

2 tsp apple cider vinegar (0.01 EUR)

2 tsp brown sugar (0.01 EUR)

1 tsp corn starch (0.02 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

¾ cups warm water (–)

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METHOD:

Cut the meat into cubes and toss it with salt, pepper, soy sauce, sesame and sunflower oil. Allow it to rest for at least 30 minutes, but best overnight. Prep your veggies before you start cooking – mince garlic and ginger and cube onion and bell peppers. Prepare the sauce by whisking together all of the ingredients until smooth.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat in two smaller batches for about five minutes until cooked through and slightly crispy.

Remove the chicken from pan and set it aside. Add in remaining oil, minced garlic and ginger and red pepper flakes. Cook for a minute or two while stirring constantly before adding in diced onions and peppers. Season with salt and pepper and cook until the veggies are slightly caramelized. Add in peanuts and return the meat back to your wok. Stir-fry for another minute or two, then pour the sauce over everything. Stir well and cook briefly until the sauce thickens up. Serve immediately over cooked rice.

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Prvo i osnovno – ja nisam nikakav stručnjak kada je u pitanju kineska kuhinja i ovo je jelo sigurno jako daleko od autentičnog. Osim toga, moja jedina iskustva kada je u pitanju kineska klopa su iz raznih lokalnih kineskih restorana i dostave, za koje mi je sve jasno da su jako pozapadnjačeni kako bi pasali našim okusnim pupoljcima. No neovisno o tome, veliki sam fan ovog popularnog jela i evo vam moja verzija. I također, nadam se da sa time ne vrijeđam Kineze.

Ujedno, imajte na umu kako je ovo jelo dosta ljuto, pa smanjite količinu čilija ako to nije vaša furka. Definitivno možete upotrijebiti i sviježi čili ako ga imate – mi ga nismo imali doma, a sušeni također super funkcionira.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,97 kn za sve)

Za meso:

1 pileća prsa bez kostiju i kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

6 češnjeva češnjaka (1,50 kn)

Komad đumbira veličine palca (1,00 kn)

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

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice kikirikija (3,00 kn)

Za umak:

1 žlica glatkog kikiriki maslaca (1,00 kn)

2 žlice soja sosa (1,00 kn)

2 žličice jabučnog octa (0,10 kn)

2 žličice smeđeg šećera (0,10 kn)

1 žličica kukuruznog škroba (0,15 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

¾ šalice tople vode (–)

PRIPREMA:

Meso narežite na kockice i pomiješajte sa solju, paprom, soja sosom te sezamovim i suncokretovim uljem. Pustite da odmara barem 30-tak minuta, ali najbolje preko noći. Prije početka kuhanja pripremite si svo povrće. Češnjak i đumbir naribajte, a luk i paprike narežite na kockice. Umak priredite tako da u zdjelici pomiješate sve sastojke da budu glatki.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu u dvije manje ture. Trebati će vam oko pet minuta za svaku rundu piletine da bude lijepo hrskava.

Maknite meso iz woka i stavite na stranu. Dodajte preostalo ulje, češnjak, đumbir i čili. Kuhajte minutu-dvije uz neprekidno miješanje da začini dobro zamiriše prije nego li u wok ubacite luk i papriku. Začinite solju i paprom, te pržite da se povrće blago karamelizira. Ubacite kikiriki te meso vratite u wok. Kuhajte još koju minutu te sve podlijte umakom. Dobro primiješajte i samo još kratko prokuhajte da vam se umak zgusne. Poslužite preko kuhane riže.

Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

Lentil and Turkey Ragu / Ragu s lećom i puretinom

For whatever reason, lately I’ve really been in a mood for deep and rich sauces. Those are usually pretty simple to make, but they require some time and patience. With slow and long simmer, you’ll get those delicious flavors that can only develop over time. So, if you are not famished and have plenty of time to kill, here’s an awesome ragu recipe for you to try out. You can serve it over any pasta of your choice. We went for gnocchi and it was a very delicious success.

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INGREDIENTS:

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

For the meat:

300 grams of boneless, skinless turkey breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tbsp toasted sesame oil (0.07 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 broccoli stalk – use the florets elsewhere (0.20 EUR)

1 red bell pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 cup precooked green or black lentils (0.20 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp mustard (0.13 EUR)

2 cups tomato puree (0.54 EUR)

2 cups veggie broth (0.13 EUR)

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METHOD:

Cut the meat into small cubes, then toss with salt, pepper, soy sauce and sesame oil. Leave it to sit for at least 30 minutes to marinade. While the meat is resting, prep all your veggies by washing, peeling and finely dicing them.

Place a deep skillet on medium heat and add in the sunflower seed oil and the meat. Cook for about 5-10 minutes to slightly caramelize. Then add in diced onion, carrots, broccoli stalk, bell pepper and garlic. Stir and cook for about 10 minutes so the veggies sweat out and start to brown before adding in the lentils, salt, black pepper, red pepper flakes, garlic powder, paprika, bay leaf, thyme, basil, parsley, tomato paste, mustard and tomato puree. Give everything a really good stir, add a bit of broth and bring to a gentle simmer.

Cover with a lid cracked open and simmer on very low for 2-3 hours, while stirring occasionally and adding in more broth, bit by bit as needed. Taste and adjust seasoning, then serve over a carb of your choice. This ragu freezes and reheats wonderfully, so it’s a good idea to make a bigger batch. The future you will definitely thank you for it.

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Ne znam koji je točno razlog tome, ali u zadnje vrijeme mi se baš jedu bogati i gusti umaci kao što je ovaj. Stvar sa takvim jelima je da ih je obično prilično jednostavno za pripremiti, međutim ono što vam tu svakako treba je vrijeme i strpljenje. Jer upravo sa dugim i polaganim krčkanjem možete postići sve te arome koje se jedino mogu do kraja razviti ako im date dovoljno vremena. Tako da, ako baš u ovom trenutku ne umirete od gladi i nikud vam se ne žuri, svakako vam preporučam da isprobate recept za ovaj ukusni ragu. Možete ga poslužiti sa bilo kojom tjesteninom po vašem izboru. Mi smo ga jeli sa njokima i rezultat je bio izuzetno ukusan.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36.82 kn za sve)

Za meso:

300 g purećih prsa bez kostiju i kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice soja sosa (1,00 kn)

1 žlica tostiranog sezamovog ulja (0,50 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 stabljika brokule – cvjetiće iskoristite za nešto drugo (1,50 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhane zelene ili crne leće (1,50 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 lovorov list (0,20 kn)

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

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice senfa (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Meso narežite na kockice te pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite da se marinira barem 30 minuta. Dok meso odmara, pripremite si svo povrće tako da ga operete, očistite i fino nasjeckate.

Duboku tavu stavite na srednju vatru i dodajte suncokretovo ulje i marinirano meso. Kuhajte 5-10 minuta da se meso malo zapeče. Sada u tavu ubacite sjeckane luk, mrkve, stabljiku brokule, papriku i češnjak. Promiješajte te kuhajte 10-tak minuta da povrće pusti vodu i blago se karamelizira prije nego u tavu dodate leću, sol, papar, čili, češnjak u prahu, slatku papriku, lovor, timijan, bosiljak, peršin, koncentrat rajčice, senf i pasiranu rajčicu. Sve dobro promiješajte, dodajte malo temeljca i pustite da zavrije.

Poklopite, te krčkajte na niskoj vatri i sa odškrinutim poklopcem 2-3 sata, s time da po potrebi sve dobro promiješate i podlijete sa još malo temeljca. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru. Ovaj se ragu super podgrijava i smrzava, pa nikako nije loša ideja skuhati malo više. Buduće vi će vam definitivno biti zahvalno.

Lentil and Turkey Ragu / Ragu s lećom i puretinom

Spinach Golden Milk Latte (vegan) / Topli napitak od špinata i kurkume (veganski)

My general problem with smoothies and pressed juices is that they are cold. I’m a fan of warm drinks and warm liquid food stuff in general, be it teas, soups, stews and the like. This concoction marries together smoothies and warm drinks. It all sounds kinda weird, but I promise you that the end result is really tasty.

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INGREDIENTS:

(Yields 1 serving / 1.04 EUR)

½ small apple (0.13 EUR)

1 tsp coconut oil (0.07 EUR)

½ tsp turmeric powder (0.03 EUR)

½ tsp ground cinnamon (0.03 EUR)

Pinch of salt (0.01 EUR)

1 tsp honey (0.07 EUR)

¾ cup plant-based milk (0.30 EUR)

Large handful of fresh baby spinach (0.40 EUR)

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METHOD:

For a super smooth texture peel your apple before dicing it. I didn’t really mind the feel, so I couldn’t be bothered with peeling the apple. Add the diced apple and coconut oil to a small saucepan on medium heat. Cook for a few minutes until fragrant and slightly softened. Add in turmeric, cinnamon, salt, honey and milk. Bring to a gentle simmer, then transfer to a blender. Add in fresh baby spinach and pulse for two to three minutes, until completely smooth and frothy. Serve immediately.

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Moj generalni problem koji imam sa smoothijima i cijeđenim sokovima je da su hladni. Ja sam, naime, veliki fan toplih napitaka i tople tekuće hrane u globalu, bilo da su u pitanju čajevi, juhice, variva i slično. Ova mješavina na zanimljiv način spaja smoothy sa toplim napitkom. Sve vam možda zvuči pomalo uvrnuto, ali obećajem da je krajnji rezultat zapravo skroz ukusan.

SASTOJCI:

(Za 1 porciju / 7,76 kn)

½ male jabuke (1,00 kn)

1 žličica kokosovog ulja (0,50 kn)

½ žličice kurkume u prahu (0,25 kn)

½ žličice cimeta u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

1 žličica meda (0,50 kn)

¾ šalice veganskog mlijeka (2,25 kn)

Veliki pregršt svježeg baby špinata (3,00 kn)

PRIPREMA:

Za super glatku teksturu ogulite jabuku prije nego ju narežete na kockice. Meni je bilo svejedno pa sam preskočila guljenje. Nasjeckanu jabuku ubacite u mali lončić sa kokosovim uljem, pa kuhajte koju minutu da zamiriši i mrvicu omekša. Dodajte kurkumu, cimet, sol, med i mlijeko. Pustite da lagano zavrije, pa prebacite u blender. Dodajte unutra i svježi špinat, pa sve skupa pulsirajte dvije do tri minute da bude skroz glatko i pjenasto. Poslužite odmah.

Spinach Golden Milk Latte (vegan) / Topli napitak od špinata i kurkume (veganski)

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Since V-day is right around the corner, of course I had to jump on the wagon with some theme desserts. Werther you are celebrating by yourself or with a partner or a friend, go ahead and make these little scrumptious bytes of pure joy and deliciousness. And while it might look like there is a whole lot going on in there, these are actually fairly easy to whip up.

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INGREDIENTS:

(Yields 4 cheesecake cups / 1.14 EUR per cup / 4.54 EUR for all)

For the crust:

8 Petit-Beurre cookies (0.53 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cacao powder (0.07 EUR)

2 tbsp butter, melted (0.27 EUR)

For the cheesecake filling:

1 cup cream cheese (1.00 EUR)

½ cup crème fraische (0.33 EUR)

2 eggs (0.40 EUR)

3 tbsp vanilla sugar (0.20 EUR)

1 tbsp lemon juice (0.07 EUR)

For sour cherry layer:

1 cup sour cherry jam (1.33 EUR)

Additional:

2 tbsp dark chocolate chunks (0.27 EUR)

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METHOD:

Preheat the oven to 170°C. Crush the cookies and mix with brown sugar, cacao powder and butter. Divide the mix between four jars and press it into the bottom.

Make the cheesecake filling by mixing cream cheese for a few minutes until soft and creamy. Add in crème fraische, eggs, sugar and lemon juice, then mix until everything is smooth and well incorporated. Divide half of the sour cherry jam between your jars, then top with cream cheese mix. Reserve the rest of the jam for later.

Bake the cheesecakes for 20-25 minutes, until slightly set in the middle. They are still gonna be a bit wobbly once they come out of the oven, but will firm up as they cool. Allow the cheesecakes to come to room temperature, then refrigerate for a couple of hours to completely cool down. Right before serving top with remaining jam and scatter dark chocolate chunks on top.

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Pošto nam je Valentinovo već tu iza ugla, naravno da si nisam mogla pomoći te sam morala iskemijati nešto prigodno i slatko. Bez obzira na to da li slavite sami sa sobom, sa partnerom ili sa prijateljima, počastite se sa ovim bogatim zalogajima sreće i finoće. I iako vam se možda čini da se tu svašta zbiva u ovim posudicama, ovi kolačići su skroz jednostavni za pripremiti.

SASTOJCI:

(Za oko 4 čizkejka u šalici / 8,50 kn po čizkejku / 34,00 kn za sve)

Za biskvit:

8 Petit-Beurre keksa (4,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Za čizkejk kremu:

1 šalica svježeg sira (7,50 kn)

½ šalice milerama (2,50 kn)

2 jaja (3,00 kn)

3 žlice vanili šećera (1,50 kn)

1 žlica limunovog soka (0,50 kn)

Za sloj višanja:

1 šalica pekmeza od višanja (10,00 kn)

Dodatno:

2 šlice komadića tamne čokolade (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 170°C. Zdrobite kekse u prah te ih pomiješaje sa smeđim šećerom, kakaom i maslacem. Raspodijelite između četiri staklenke, pa utisnite smjesu u dno.

Čizkejk kremu pripremite tako da prvo koju minutu izmiksate sir da postane kremast. Onda unutra dodajte mileram, jaja, šećer i sok od limuna, pa miksajte još koju minutu da sve bude skroz glatko. Podijelite oko polovicu pekmeza po staklenkama, pa po tome rasporedite čizkejk kremu. Preostalu polovicu pekmeza sačuvajte za kasnije.

Čizkejke pecite oko 20-25 minuta dok se ne stisnu u sredini. Još uvijek će biti voblasti kada ih izvadite iz pećnice, ali će se stisnuti do kraja kako se budu hladili. Pustite čizkejke da se ohlade na sobnu temperaturu, pa ih preselite u hladnjak na koji sat da se skorz ohlade. Netom prije posluživanja rasporedite po čizkejkima preostali pekmez i još po svemu tome raštrkajte komadiće čokse.

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

If you are looking for ways to up your tomato soup game and make the whole dish a bit substantial, then this will be a perfect recipe for you. Served with a good dose of finely grated hard cheese and some freshly made cheesy croutons, this soup is to die for. You don’t even have to ask, but yes, it is very simple to make and quite cheap.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.34 EUR for all)

For the soup:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 sundried tomatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tsp brown sugar (0.01 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups tomato puree (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of cannellini beans (0.67 EUR)

4 cups veggie broth (0.27 EUR)

For croutons:

4 slices of stale bread of choice (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

¼ cup of finely grated hard cheese (0.40 EUR)

For serving:

½ cup of finely grated hard cheese (0.40 EUR)

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METHOD:

Peel and finely dice onion, garlic and sundried tomatoes. Saute the onion for about 5 minutes to slightly caramelize then add in garlic and sundried tomatoes. Cook for just a minute before adding salt, black pepper, red pepper flakes, garlic powder, paprika, oregano, sugar, diced tomatoes, tomato puree, tomato paste, beans and veggie broth. Bring to a rolling boil, reduce heat and simmer covered for about 30 minutes. You can definitely cut down the cooking time, but the flavors will intensify over time and the soup will only taste better as it simmers away.

While the soup is simmering, prepare the croutons. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the bread into small cubes and toss with olive oil, salt, pepper and cheese. I used Grana Padano for croutons and later on to serve over soup, but any similar sort of cheese would work just as well. Spread the coated bread cubes on a prepared baking tray and roast for 10-15 minutes, until crispy and golden to your liking.

When the soup is done, pulse it with immersion blender until smooth. Serve warm, sprinkled with cheese and croutons. This soup also reheats great, so be sure to cook up a bigger batch as a meal prep.

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U slučaju da tražite način kako nabrijati običnu juhu od rajčice i pretvoriti ju u cijeli obrok, ovo će biti savršen recept za vas. Poslužena sa dobrom dozom fino ribanog tvrdog sira i svježim hrskavim krutonima, juha je čista fantazija. I ne morate niti pitati, ali da, juha je skroz jednostavna za pripremiti i prilično jeftina.

SASTOJCI:

(Za 6 porcija / 5,39 kn po porciji / 32,34 kn za sve)

Za juhu:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 sušene rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žličice smeđeg šećera (0,10 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva bijelog graha (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Za krutone:

4 šnite starog kruha po izboru (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice fino ribanog tvrdog sira (3,00 kn)

Dodatno za posluživanje:

¼ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte luk, češnjak i sušene rajčice. Luk prodinstajte pet minuta na maslinovom ulju da se blago karamelizira, pa onda dodajte češnjak i sušene rajčice. Kuhajte tek koju minutu prije nego ubacite sol, papar, čili, češnjak u prahu, papriku, origano, šećer, pelate, pasiranu rajčicu, koncentrat rajčice, grah i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Zapravo možete i skratiti vrijeme kuhanja ako ste u žurbi, ali što se dulje juha bude kuhala, to će okus biti bolji i intenzivniji.

Dok se juha krčka pripremite krutone. Pećnicu zagrijte na 180°C te obložite protvan papirom za pečenje. Kruh narežite na kockice i pomiješajte sa maslinovim uljem, solju, paprom i sirom. Ja sam upotrijebila Grana Padano, kako za krutone, tako i kasnije za posipanje po juhi, ali bilo kakav sličan sir bi također funkcionirao. Začinjene krutone rasporedite po pripremljenom protvanu i pecite 10-15 minuta dok se ne zahrskaju po vašem ukusu i ne budu zlatno-smeđi.

Kada je juha gotova propulsirajte ju štapnim mikserom da bude kremasta. Poslužite ju toplu, posipanu sa sirom i sa krutonima. Ova se juha super podgrijava, pa svakako skuhajte veći lonac da imate i za kasnije.

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

Five Minute Tuna Rolls / Petominutne rolice sa tunom

These tuna rolls are the best thing ever and the secret is in the magical super easy tuna spread. We’ve already made them three times in the past week and still crave some more. This is a perfect quick dinner or snack solution. Also, the rolls are totally portable too, so you can even take them to work.

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INGREDIENTS:

(Yields 2 servings / 1.62 EUR per serving / 3.23 EUR for all)

For the tuna spread:

1 can of tuna (1.60 EUR)

¼ cup cream cheese choice (0.33 EUR)

2 tbsp mayo (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

For the rolls:

2 large tortillas (0.53 EUR)

6 lettuce leaves (0.20 EUR)

4 large pickles (0.27 EUR)

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METHOD:

Make the tuna spread by draining canned tuna and mashing it up with a fork, then stirring together with cream cheese, mayo, salt and pepper. Taste and adjust seasoning.

Wash and pat dry the lettuce and thinly cut the pickles. Divide the tuna spread between tortillas, then top with lettuce and pickles. Tightly roll up and either immediately serve sliced, or wrap the whole tortilla up in cling foil and refrigerate until the next day.

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Ove tuna rolice su najbolja stvar ikad, a tajna je u čarobnom, turbo jednostavnom tuna namazu. Mi smo ih radili već jedno tri puta u zadnjih tjedan dana i još uvijek se nismo zasitili. Ako vam treba neka brza večerica ili snack, ove su rolice kao stvorene za vas. Osim toga, možete ih pripremiti i dan ranije, pa zamotati i ponijeti si na posao.

SASTOJCI:

(Za 2 porcije / 12,08 kn po porciji / 24,16 kn za sve)

Za namaz od tune:

1 konzerva tune (12,00 kn)

¼ šalice mliječnog namaza po izboru (2,50 kn)

2 žlice majoneze (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za rolice:

2 velike tortilje (4,00 kn)

6 listova zelene salate (1,50 kn)

4 velika krastavca (2,00 kn)

PRIPREMA:

Napravite namaz tako da ocijedite tunu i izgnječite ju vilicom. Pomiješajte sa mliječnim namazom, majonezom, solju i paprom. Kušajte i prilagodite začine.

Operite salatu pa ju lagano posušite kuhinjskim ručnikom. Krastavce narežite na tanke ploške. Namaz od tune razmažite po tortiljama, pa po njima poslažite salatu i krastavce. Čvrsto zamotajte tortilje, pa ih ili odmah poslužite narezane, ili cijelu tortilju zamotajte u prijanjajuću foliju i čuvajte u hladnjaku do sutradan.

Five Minute Tuna Rolls / Petominutne rolice sa tunom

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

The days are getting colder and autumn is here. This means that I crave comforting foods more than ever. And what can be more comforting than pasta? When cooked in a single pot, it’s also my favorite type of pasta. This dish is so fuss free and delicious that I am absolutely in love.

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INGREDIENTS:

(Yields 4 servings / 1.24 EUR per serving / 4.95 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 celery ribs (0.20 EUR)

2 tbsp butter (0.27 EUR)

500 grams button mushrooms (2.00 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

400 grams fusilli pasta (0.80 EUR)

2 cups veggie broth (0.13 EUR)

1 cup milk (0.20 EUR)

½ cup shredded hard cheese (0.80 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrots and celery to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Add in garlic powder, salt, pepper, parsley, pasta, veggie broth and milk. Give a good stir and make sure that the pasta is submerged under the liquid. Bring to a rolling boil, reduce heat to low and cover tightly with a lid. Cook for about 15 minutes, until pasta is cooked to al dente, while stirring occasionally. Taste and adjust seasonings, then stir in shredded cheese. Serve immediately. This dish also reheats well, so it’s a good option to take to work.

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Dani su sve hladniji i jesen nam je stigla, a to znači da mi se jede fina i topla hrana za dušu. A ne znam što bi bolje upalo u tu kategoriju od tjestenine. Još kada je ta tjestenina skuhana u jednom jedinom loncu, to mi je odmah najdraži tip jela. Ovo je sve ispalo tako jednostavno i ukusno da je odmah upisano na listu mojih favorita.

SASTOJCI:

(Za 4 porcija / 9,24 kn po porciji / 36,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 rebra celera (1,50 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

400 g fusila (6,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 šalica mlijeka (1,50 kn)

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkve i celer stavite u dublju tavu na jakoj vatri i dinstajte nekoliko minuta da malo omekšaju. Dodajte maslac i gljive, te kuhajte 5-10 minuta da se gljive lagano karameliziraju. Ubacite češnjak u prahu, sol, papar, peršin, tjesteninu, temeljac i mlijeko. Dobro sve promiješajte, vodeći računa o tome da je tjestenina uglavnom potopljena u tekućinu. Pustite da zavrije, smanjite vatru i kuhajte čvrsto poklopljeno. Kuhajte 15-tak minuta, da tjestenina bude kuhana al dente, s time da nekoliko puta za vrijeme kuhanja sve promiješate. Kušajte i prilagodite začine, pa umiješajte još i ribani sir. Poslužite odmah. Ovo se jelo također i dobro podgrijava, pa je super opcija za pripremiti unaprijed i ponijeti na posao.

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

If you liked the recipe for these oven-fried zucchini fritters, then you have to try out these eggplant fritters too, as they are equally, if not even more delicious. Even if you are not a huge fan of eggplant, give this dish a go and you just might end up converted. Hurry up while the eggplant season is still ongoing, so you don’t miss out on these.

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INGREDIENTS:

(Yields 4 servings / 0.70 EUR per serving / 2.81 EUR for all)

3 small eggplants (0.80 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

Optional:

A few slices of cheese (0.40 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the eggplant into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each eggplant piece into flour, egg mix and breadcrumb mix. Place the coated eggplant on a prepared baking sheet and repeat until all of the eggplant coins are used up.

Lightly brush each coated eggplant fritter with oil on each side and bake for 45 minutes, until golden and crispy to your liking. Once the fritters are done, you can top them with slices of cheese and bake for additional 2 minutes, just until the cheese is melted and bubbly. Serve immediately with some sour cream or other preferred dipping paraphernalia.

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Ako vam se svidio moj raniji recept za pohance od tikvica, obavezno onda isprobajte i ovu verziju sa patlidžanom koja je skoro pa i ukusnija. Čak i ako niste neki ljubitelj patlidžana, dajte ovom jelu šansu pa se možda i preobratite. I požurite sa kuhanjem dok nam je sezona patlidžana još uvijek u punom jeku.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

3 mala patlidžana (6,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

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

¼ šalice suncokretovog ulja (0,75 kn)

Dodatno po želji:

Nekoliko šnita sira (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Patlidžane narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku patlidžana obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane patlidžane na pripremljeni protvan i ponavljajte postupak dok ih sve ne potrošite.

Panirane patlidžane lagano premažite sa obje strane sa malo ulja i pecite 45 minuta dok ne budu zlatno-smeđi i hrskavi po vašem ukusu. Kada su pohanci gotovi, možete na svakog staviti još po šniticu sira i zapeći još dvije minute, samo koliko treba siru da se rastopi. Poslužite odmah sa malo kiselog vrhnja, ajvara ili kojeg god drugog umaka po vašem izboru.

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

Saucy Pork Chops / Svinjski kotleti u umaku

Humble pork chops are a quick and easy classic. This sauce makes them even more delicious and ensures that they remain tender. Gnocchi or fettucine would be a fantastic vessel for the sauce, but even the ordinary rice did the trick.

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INGREDIENTS:

(Yields 4 servings / 0.83 EUR per serving / 3.31 EUR for all)

For the meat:

4 boneless pork chops (2.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

2 tbsp all-purpose flour (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp mustard (0.13 EUR)

2 cups water (–)

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METHOD:

Trim and discard any excess fat off the pork chops. Pat-dry the pork chops with a kitchen towel, then season generously with salt and pepper. Allow them to sit for about thirty minutes at room temperature. While the pork chops are resting, wash, peel and finely dice all of the veggies.

After thirty minutes lightly sprinkle pork chops with flour on both sides. Place a deep skillet on medium-high heat to thoroughly warm up, add in the oil and sear the pork chops on both sides for a few minutes to slightly brown. Remove from the pan and set aside.

To the same pan add in diced onion, garlic and carrots. Saute for about 5 to 10 minutes to lightly caramelize. Sprinkle with flour and give a good stir so all the veggies are coated. Cook for a minute or two before adding in garlic powder, paprika, salt, pepper, red pepper flakes, basil, parsley, bay leaf, tomato paste and mustard. Stir everything for a few seconds and then gradually add in water, while stirring continuously. Once you have a thick bubbly sauce, return in the pork chops, turn down heat and simmer with a lid on for about 20 minutes. After twenty minutes serve the pork chops with plenty of sauce and some carbohydrates of your choice.

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Skromni svinjski kotleti, ili vam ga krmenadli, su jednostavan i lagan klasik. Ovaj ih umak čini još ukusnijima i osigurava da ostanu sočni. Njoki ili široki rezanci bi bili odličan izbor za pokupiti sav taj fini umak, ali naravno, čak je i obična riža poslužila svrsi.

SASTOJCI:

(Za 4 porcije / 6,17 kn po porciji / 24,67 kn za sve

Za meso:

4 svinjska kotleta bez kostiju (16,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice glatkog brašna (0,10 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

2 žlice glatkog brašna (0,10 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

½ žličice soli  (0,01 kn)

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

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

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice senfa (1,00 kn)

2 šalice vode (–)

PRIPREMA:

Sa kotleta odrežite i bacite višak masnoće. Posušite kotlete kuhinjskim ručnikom, pa ih dobro posolite i popaprite. Ostavite da odmaraju tridesetak minuta na sobnoj temperaturi. Za to vrijeme operite, ogulite i fino nasjeckajte svo povrće.

Nakon trideset minuta lagano pobrašnite kotlete sa obje strane. Dublju tavu stavite na srednje-jaku vatru da se dobro ugrije. Dodajte ulje, pa sa obje strane kratko popecite kotlete da dobiju zlatno-smeđu koricu. Maknite ih iz tave i stavite na stranu.

U istu tavu dodajte luk, češnjak i mrkvu. Dinstajte 5 do 10 minuta da se povrće blago karamelizira. Posipajte brašnom te dobro promiješajte da se svo povrće obloži. Kuhajte koju minutu prije nego dodate češnjak u prahu, papriku, sol, papar, čili, bosiljak, peršin, lovor, koncentrat rajčice i senf. Sve dobro promiješajte i pustite par sekundi, pa onda malo pomalo uz kontinuirano miješanje dolijevajte vodu. Kada gusti umak zavrije vratite u tavu kotlete, smanjite vatru, te krčkajte poklopljeno dvadesetak minuta. Nakon dvadesetak minuta kotlete poslužite obilno zalivene umakom i sa nekim ugljikohidratom po vašem izboru.

Saucy Pork Chops / Svinjski kotleti u umaku

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

I don’t know if you are familiar, but mushroom powder is all the rage on the internet right now. It’s probably the equivalent of what avocado on toast used to be several years ago. Honestly, I’ve been a bit skeptical about the magic of mushroom powder, but decided to give it a go since it’s such a straightforward thing (you dump dried mushrooms in a food processor and grind them to a fine powder). Lo and behold, there really is some real power to the humble mushroom powder, so I suggest you try it out for yourself

I also order my dried shiitake in bulk from Ebay, so they come out really affordable. I used a bag of frozen mixed veggies here with carrot, cauliflower and broccoli mix, so this soup came together super quickly.

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INGREDIENTS:

(Yields 4 generous servings / 0.84 EUR per serving / 3.37 EUR for all)

For the soup:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

1 bag of frozen mixed veggies (1.00 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp miso paste (0.27 EUR)

4 tbsp mushroom powder – I used shiitake (0.53 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice onion and garlic, then add them to a deep pot on high heat together with oil. Saute for a few minutes, until softened and slightly translucent. Add in frozen mixed veggies, red pepper flakes, miso paste, mushroom powder and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 20 minutes, until veggies are soften. Once the veggies are cooked through, turn off heat, add in toasted sesame oil and pulse everything with an immersion blender until smooth and creamy.

While the soup is cooking, prepare quinoa. Wash quinoa in a fine mesh colander under running water. Add to a pot with salt and water, bring to a boil and then simmer on low with a lid on for 15 minutes, until completely cooked through.

Serve the pureed soup with a scoop of cooked quinoa, or portion out and reheat later on.

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Ne znam da li vam je poznato, ali Internet je trenutno poludio za praškom od gljiva i on je sada zauzeo važno mjesto koje je pred par godina imao tost sa avokadom. Iskreno, ja sam bila pomalo skeptična oko cijele fame, ali sam ipak odlučila isprobati taj čudesni prah, pošto je sve jako jednostavno i zdravorazumski (Uzmete sušene gljive, ubacite u multipraktik i boom! Eto vam prašak od gljiva.). I na kraju sam se i ja kao nevjerni Toma uvjerila da ipak ima neke čarolije u skromnom prašku od gljiva, pa vam svakako predlažem da ga i vi isprobate.

Također, kao super jeftini izvor sušenih gljiva svakako vam preporučam dobri stari Ebay. Ja od tamo naručujem sušene shiitake u većim pakiranjima, pa cijena ispadne stvarno pristupačna (za razliku od npr. sušenih vrganja po našim dućanima, brrr). U ovom sam receptu upotrijebila miks smrznute mrkve, brokule i cvjetače, pa je juha bila gotova za čas.

SASTOJCI:

(Za 4 izdašne porcije / 6,28 kn po porciji / 25,11 kn za sve

Za juhu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

1 vrećica smrznutog miješanog povrća (7,50 kn)

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

1 žlica miso paste (2,00 kn)

4 žlice praška od gljiva – ja sam upotrijebila shiitake (4,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i češnjak, pa ih ubacite u lonac sa uljem na jakoj vatri. Dinstajte nekoliko minuta, dok ne omekšaju i postanu staklasti. Ubacite smrznuto povrće, čili, miso, prašak od gljiva i temeljac. Pustite da zavrije, smanjite vatru, pa krčkajte 20-tak minuta sa odškrinutim poklopcem da povrće omekša. Kada je povrće kuhano, maknite s vatre, dodajte sezamovo ulje i propulsirajte štapnim mikserom da sve bude kremasto.

Dok vam se juha krčka skuhajte i kvinoju. Operite kvinoju u finoj cjediljci pod mlazom tekuće vode, pa ubacite u lončić sa vodom i solju. Pustite da zavrije, pa onda krčkajte poklopljeno na niskoj vatri 15 minuta da se kvinoja skuha do kraja.

Krem juhu poslužite sa par žlica kuhane kvinoje, ili pak sve rasporedite u porcije i podgrijte prema potrebi.

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)